Duck confit, a traditional French method of cooking duck legs slowly in their fat, results in tender, succulent meat with crisp skin. This timeless recipe, revered for its rich flavors and luxurious texture, transforms humble duck legs into a gourmet delight. Here’s how to create this indulgent dish.
Classic Duck Confit (Duck Legs) Recipe
This classic duck confit recipe involves seasoning duck legs, slow-cooking them in flavorful duck fat with aromatics, and finishing with a crispy sear. The slow-cooking process tenderizes the meat while preserving its richness. The result is beautifully cooked duck legs, perfect for a luxurious meal that pairs wonderfully with various sides.
Equipment
- Heavy-bottomed pan
- Cooking twine
- parchment paper
- Baking dish or airtight container for storing the confit
Ingredients
- duck legs
- cloves garlic
- fresh thyme
- bay leaves
- Coarse salt
- Freshly ground black pepper
- vegetable oil
Instructions
- Pat the duck legs dry with paper towels. Season generously with salt and freshly ground black pepper. Optionally, refrigerate the seasoned duck legs overnight for enhanced flavor.
- Preheat the oven to 225°F (110°C). Place duck legs in a single layer in a heavy-bottomed pan or Dutch oven. Add smashed garlic, thyme, and bay leaves to the pan.
- Warm the duck fat (or duck fat and oil mixture) in a saucepan until melted but not boiling. Pour the warm fat over the duck legs, ensuring they're fully submerged.
- Cover the pan with a lid or parchment paper and place it in the preheated oven. Slow-cook the duck legs for about 2.5 to 3 hours until the meat is tender and easily pulls away from the bone.
- Once cooked, let the duck legs cool in the fat. Remove them, allowing excess fat to drip off. Store in an airtight container submerged in fat in the refrigerator for preservation or proceed to finish and serve.
- For serving, heat a skillet over medium-high heat. Sear the duck legs, skin side down, until golden and crispy, about 3-5 minutes.
- Serve the duck legs hot with accompaniments like roasted vegetables, potatoes, or a simple salad.
Video
Notes
Duck confit can be stored in the refrigerator for several weeks when fully submerged in fat, retaining its exceptional flavors.
This classic duck confit recipe delivers tender, flavorful duck legs with crispy skin—an exquisite dish embodying the essence of French culinary tradition and refinement.
Nutrition
Serving: 700g
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