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Duck Confit

A classic French dish featuring slow-cooked duck legs that are tender and flavorful, finished for crispy skin, perfect for special occasions.
Prep Time 14 hours
Cook Time 8 hours
Total Time 22 hours
Course Dinner, Main Course
Cuisine French
Servings 4 servings
Calories 500 kcal

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.

Notes

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. For a twist, consider adding orange zest or a splash of brandy to the fat for added flavor.
Keyword Crispy Duck Skin, Duck Confit, French Cuisine, Slow Roasted Duck, Traditional Cooking