Duck Confit
Duck Confit – French Slow Roasted Duck Legs
Introduction
Duck confit is a classic French dish that showcases the rich flavors and tender texture of duck. This method of cooking involves slowly braising duck legs in their own fat until they’re incredibly tender and flavorful, then finishing them to achieve crispy skin. Perfect for a cozy dinner or a special occasion, duck confit is a real treat that brings a taste of France to your kitchen.
Why Make This Recipe
Making duck confit is not just about indulging in a delicious meal; it is also a celebration of traditional cooking techniques. Slow cooking in fat not only preserves the meat but also creates a mouthwatering dish with deep flavors. Plus, duck confit can be made ahead of time, making it a perfect option for entertaining. The tender, juicy meat paired with crispy skin is simply irresistible and will impress your guests.
How to Make Duck Confit
Ingredients:
- 4 x 250g / 8oz duck legs (skin on, bone in)
- 750 ml / 25 oz duck fat
- 4 tsp cooking/kosher salt
- 1/3 cup thyme sprigs (lightly packed)
- 1/3 cup sage sprigs (lightly packed)
- 1/3 cup rosemary sprigs (lightly packed)
- 1/3 cup oregano sprigs (lightly packed)
- 6 cloves garlic (smashed with skin on)
- 1 eschalot (shallot, peeled and sliced thick)
- 1 tbsp black peppercorns
- 1 tbsp coriander seeds
- 8 star anise
- 2 bay leaves
- 2 tbsp juniper berries
- 8 cloves
Directions:
Cure Duck:
- Coat duck with dry cure: Place duck legs and all dry cure ingredients in a large bowl. Toss well with your hands.
- Cure for 12 – 24 hours: Transfer to a ceramic or glass dish. Cover and refrigerate for 12 – 24 hours.
- Rinse: Brush off cure and rinse duck under tap water. Pat dry with paper towels.
Slow Cooking (Confit):
- Preheat oven to 100°C/210°F.
- Place duck in a small metal roasting pan with high sides, fitting snugly.
- Cover with duck fat: Pour fat over duck until it is fully covered.
- Heat fat in pan: Place pan on the stove, heating fat until bubbling.
- Cover with paper: Turn off the stove and cover the pan tightly with baking paper and foil.
- Slow cook: Carefully transfer to the oven and cook for 8 hours.
- Check flesh: The meat should be tender and easily pull away from the bone.
Storing Cooked Duck Confit (Optional):
- Strain off meat juice and store duck submerged in fat.
- Transfer to a non-reactive container, ensuring it is covered with fat. Refrigerate for up to 5 days or freeze for 3 months.
Crisping Skin and Finishing Duck:
- Preheat oven to 240°C/465°F.
- Remove duck from fat and pat dry.
- Place duck on a rack in a roasting pan with boiling water underneath to keep the meat moist.
- Roast for about 40 minutes, rotating for even cooking.
- Serve warm once the skin has crisped up beautifully.
How to Serve Duck Confit
Duck confit is often served with hearty sides. Pair it with lentil ragout, roasted potatoes, or a fresh salad for a balanced meal. The crispy skin and tender meat create a delightful contrast in texture.
How to Store Duck Confit
Store leftover duck confit submerged in fat in the refrigerator for up to 5 days. For longer storage, it can be frozen for up to 3 months. Make sure to warm it gently before serving.
Tips to Make Duck Confit
- Ensure the duck legs are well coated with the salt and herbs for maximum flavor.
- Monitor the cooking temperature to avoid overcooking or drying out the meat.
- Patting the duck dry before roasting helps to achieve a crispy skin.
Variation
For a twist on traditional duck confit, consider adding orange zest or a splash of brandy to the fat for added flavor.
FAQs
-
Can I use other types of meat for confit?
Yes! While duck is traditional, you can also use chicken or goose. -
Is duck confit healthy?
Duck confit is rich and contains fat, but it can be enjoyed in moderation as part of a balanced diet. -
Can I skip the curing step?
The curing step enhances flavor and texture, but if you’re short on time, you can proceed directly to cooking.
Duck confit is a delightful culinary adventure that will bring the essence of French cuisine right to your dining table. Enjoy!
Duck Confit
Ingredients
Duck Preparation
- 4 pieces duck legs (skin on, bone in)
- 750 ml duck fat
- 4 tsp cooking/kosher salt
Herbs and Spices
- 1/3 cup thyme sprigs (lightly packed)
- 1/3 cup sage sprigs (lightly packed)
- 1/3 cup rosemary sprigs (lightly packed)
- 1/3 cup oregano sprigs (lightly packed)
- 6 cloves garlic (smashed with skin on)
- 1 piece eschalot (shallot, peeled and sliced thick)
- 1 tbsp black peppercorns
- 1 tbsp coriander seeds
- 8 pieces star anise
- 2 pieces bay leaves
- 2 tbsp juniper berries
- 8 cloves whole cloves
Instructions
Cure Duck
- Coat duck with dry cure: Place duck legs and all dry cure ingredients in a large bowl. Toss well with your hands.
- Cure for 12 – 24 hours: Transfer to a ceramic or glass dish. Cover and refrigerate for 12 – 24 hours.
- Rinse: Brush off cure and rinse duck under tap water. Pat dry with paper towels.
Slow Cooking (Confit)
- Preheat oven to 100°C/210°F.
- Place duck in a small metal roasting pan with high sides, fitting snugly.
- Cover with duck fat: Pour fat over duck until it is fully covered.
- Heat fat in pan: Place pan on the stove, heating fat until bubbling.
- Cover with paper: Turn off the stove and cover the pan tightly with baking paper and foil.
- Slow cook: Carefully transfer to the oven and cook for 8 hours.
- Check flesh: The meat should be tender and easily pull away from the bone.
Crisping Skin and Finishing Duck
- Preheat oven to 240°C/465°F.
- Remove duck from fat and pat dry.
- Place duck on a rack in a roasting pan with boiling water underneath to keep the meat moist.
- Roast for about 40 minutes, rotating for even cooking.
- Serve warm once the skin has crisped up beautifully.
