Duck Confit

Get ready to impress with this easy and delicious duck confit recipe! With its irresistibly tender meat and rich, flavorful finish, it’s perfect for a cozy dinner or a special occasion. You’ll love how simple it is to make, all you need is a little bit of patience.

Duck confit is a classic French dish. “Confit” is a traditional preservation technique that involves cooking the meat slowly in its own fat, which not only tenderizes the duck but also infuses it with a rich, deep flavor. One of the best things about duck confit is how simple it is to prepare. Although it may sound fancy, the process is incredibly straightforward and requires only a few basic ingredients.

Frequently asked questions about Duck Confit

1. Do I have to use duck fat for cooking?

Using duck fat is traditional for duck confit because it enhances the flavor and ensures a tender, silky texture. However, if you don't have duck fat, you can use a substitute like chicken fat, olive oil, goose fat,a mixture of goose-pork fat or a mixture of goose fat and olive oil. Personally, I could not find duck fat at the store, so I used goose fat in this recipe and it still tasted amazing.

2. Is it necessary to cure the duck before cooking?

Curing typically involves rubbing the duck legs with salt and sometimes herbs or spices, then letting them rest for 12-24 hours. This step helps to season the meat deeply, draw out excess moisture, and enhance the overall flavor. If you're short on time or prefer a simpler approach, you can skip the curing step and still achieve a delicious duck confit. The long, slow cooking process will tenderize the meat and develop flavor regardless.

3. How to store duck confit?

You can store duck confit in the fridge, submerged in the fat you cooked it in, all you have to do is roast it in the oven before you’re ready to serve.

4. What side dishes does duck confit pair with?

Duck confit pairs with many different side dishes, from mashed potatoes, red cabbage to fondant potatoes and salads.

Step by step directions with pictures

1. Add the curing ingredients to a food processor or a blender and blend it all together for a few seconds.

2. Rub the cure onto the duck legs, cover and place in the fridge for 12 to 18 hours.

3. The next day, take the duck legs out the fridge, rinse them and pat dry with paper towels.

4. Preheat your oven to 120C (fan).

5. Place the duck legs into an oven safe dish along with 2-3 springs of rosemary, thyme and a few cloves of garlic.

6. Add the goose fat to a saucepan and melt it, then pour it over the duck, making sure it’s fully submerged.

7. Cover with parchment paper (making sure to touch the surface to the fat and duck) and cook in the preheated oven for 3 to 4 hours.

8. Once ready, remove the duck legs form the fat and place them onto a baking sheet.

9. Increase the oven temperature to 200C and roast the duck legs for about 15 minutes until golden brown.

10. Once ready, serve them with your favorite side dishes and enjoy.

Yield: 4

Author: Angie

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Duck Confit

Get ready to impress with this easy and delicious duck confit recipe! With its irresistibly tender meat and rich, flavorful finish, it’s perfect for a cozy dinner or a special occasion. You’ll love how simple it is to make, all you need is a little bit of patience.

Prep time: 15 MinCook time: 4 H & 30 MInactive time: 24 HourTotal time: 28 H & 45 M

Ingredients

For the cure

• 22g salt
• 1/2 teaspoon whole peppercorns
• A handful of chives and parsley
• 2 springs of rosemary

For the duck confit

• 1.2 kg duck legs (4 duck legs)
• About 1 kg goose fat (Add more if needed, the duck should be fully submerged)
• 2-3 springs of rosemary and thyme
• 4-6 cloves of garlic

Instructions

1. Add the curing ingredients to a food processor or a blender and blend it all together for a few seconds.
2. Rub the cure onto the duck legs, cover and place in the fridge for 12 to 18 hours.
3. The next day, take the duck legs out the fridge, rinse them and pat dry with paper towels.
4. Preheat your oven to 120C (fan).
5. Place the duck legs into an oven safe dish along with 2-3 springs of rosemary, thyme and a few cloves of garlic.
6. Add the goose fat to a saucepan and melt it, then pour it over the duck, making sure it’s fully submerged.
7. Cover with parchment paper (making sure to touch the surface to the fat and duck) and cook in the preheated oven for 3 to 4 hours.
8. Once ready, remove the duck legs form the fat and place them onto a baking sheet.
9. Increase the oven temperature to 200C and roast the duck legs for about 15 minutes until golden brown.
10. Once ready, serve them with your favorite side dishes and enjoy.

Nutrition Facts

Calories

2707

Fat

273 g

Sat. Fat

75 g

Carbs

2 g

Fiber

0 g

Net Carbs

1 g

Sugar

0 g

Protein

56 g

Sodium

2360 mg

Cholesterol

486 mg

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