Description
A luxurious yet manageable duck confit recipe that results in tender meat with crispy skin, perfect for any occasion.
Ingredients
Scale
- 2 to 4 duck legs, bone-in and skin-on
- 2 to 3 cups duck fat, enough to submerge the legs
- Kosher salt
- Freshly ground black pepper
- Aromatics: garlic cloves, thyme, bay leaves, crushed peppercorns
- Optional: lemon zest or orange peel
Instructions
- Cure the legs: Pat dry, sprinkle with salt and pepper, and add aromatics. Chill for 12 to 24 hours.
- Rinse and dry: Briefly rinse off the cure and pat the legs dry.
- Low and slow: Preheat the oven to 250°F, immerse the legs in duck fat, and cook for 2.5 to 3.5 hours.
- Chill under fat: Transfer legs to a container with fat and chill to build flavor.
- Crisp before serving: Crisp legs skin-side down in a hot skillet or under the broiler before serving.
Notes
Use the leftover duck fat for roasting vegetables or frying eggs. Keep sides light and fresh to balance the richness.
- Prep Time: 24 hours
- Cook Time: 180 minutes
- Category: Main Course
- Method: Oven Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 leg
- Calories: 470
- Sugar: 0g
- Sodium: 600mg
- Fat: 36g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 120mg