Duck Confit Recipe

Name: Duck Confit Recipe
Prep time: 15 min
Cook time: 4 h
Ingredients: 4 skin on duck legs; 48 fresh thyme sprigs; 4 bay leaves; 14 garlic cloves; 4 cups duck fat; coarse salt and fresh cracked pepper to taste; 8 to 12 peppercorns

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Prep Time: 15 minutes

Cook Time: 240 minutes

Servings: 5

duck confit

Ingredients

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Instructions

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Step 1

Add the duck legs to a 13x9 casserole dish and season both sides with coarse salt and cracked pepper.

Step 2

Next, rub in 5 thyme sprigs, ½ crushed bay leaf, and 1 smashed garlic clove into the flesh side of each duck leg.

Step 3

Flip the duck over and repeat the process completely to each duck leg.

Step 4

Cover the pan in plastic and place it in the refrigerator for 12-24 hours.

Step 5

Remove the duck and rinse each leg under cold water to remove any leftover thyme leaves or bay leaves. It’s ok if some pepper is still on there.

Step 6

Transfer the duck to a sheet tray or platter and blot them dry on both sides with paper towels.

Step 7

Add the duck fat and any additional lards or oils to a medium-sized saucepot along with the shallot, garlic cloves, thyme sprigs, coarse salt, and peppercorns over low heat, just to a low simmer. This takes about 5-7 minutes.

Step 8

Next, add in the duck legs and ensure they are submerged.

Step 9

Place a lid on the pan place it in the bottom third of the oven and cook at 250° for 2 ½ hours.

Step 10

Remove the pan's lid and cook for an additional 90 minutes or until the duck is very tender and shreds with ease. They will have an internal temperature of around 208° to 210°.

Step 11

The duck can be served as is. However, to crisp up the skin, add ½ cup of the confit oil to a non-stick or cast-iron skillet over medium heat and carefully add the duck skin side down and cook for 4 to 5 minutes or until the skin becomes more browned.

Step 12

Optionally place the duck on a rack over a sheet tray and bake in the oven at 425° for 25 to 30 minutes.

Step 13

Serve the duck confit on a bed of fresh thyme sprigs or your favorite side dish.

Step 14

If you want to preserve the duck, cool it in the oil to room temperature and then place the duck legs into a container and strain the confit oil into the container, completely covering them.

Step 15

Place the container in the refrigerator to cool to form a fat cap. This will last cover in the refrigerator for up to 3 months.