Duck confit is a classic French dish known for its rich flavor and tender texture. The process involves curing duck legs in salt and cooking them slowly in their own fat. Here’s a traditional recipe to guide you in making duck confit at home.
Ingredients:
4 duck legs (preferably with skin on)
1 cup coarse sea salt
4 cloves garlic, crushed
1 tablespoon dried thyme (or a few sprigs of fresh thyme)
1 teaspoon black pepper (whole or freshly ground)
23 cups duck fat (or enough to fully submerge the duck legs)
Optional:
Bay leaves
Other herbs (e.g., rosemary, sage)
Instructions:
Step 1: Cure the Duck Legs
1. Combine the Cure Mixture: In a bowl, mix the sea salt, crushed garlic, thyme, black pepper, and any additional herbs you are using.
2. Coat the Duck Legs: Rub the mixture all over the duck legs, ensuring they are well coated.
3. Marinate: Place the duck legs in a dish or a sealable plastic bag. If using a dish, cover it tightly with plastic wrap. Refrigerate for at least 24 hours and up to 4 days. The longer you cure, the saltier and more flavorful the duck will become.
Step 2: Rinse and Dry
1. Rinse: After curing, rinse the duck legs under cold water to remove the excess salt and garlic.
2. Dry: Pat the duck legs dry with paper towels. This step is important for achieving a crispy skin later.
Step 3: Cook the Duck Legs
1. Preheat the Oven: Preheat your oven to 225°F (107°C).
2. Prepare Duck Fat: In a heavybottomed ovensafe pot or Dutch oven, melt enough duck fat to fully submerge the duck legs (alternatively, you can use a combination of duck fat and oil if needed).
3. Submerge: Place the duck legs into the melted fat, making sure they are completely covered.
4. Cook Slowly: Cook in the preheated oven for 2 to 4 hours until the meat is tender (it should be able to fall off the bone).
Step 4: Cool and Store
1. Cool Down: Once cooked, remove the duck legs from the fat and let them cool.
2. Store: If you’re not consuming them immediately, submerge the duck legs in the fat once more to preserve them. Allow to cool completely before storing in an airtight container in the refrigerator. They can be kept for several weeks like this.
Step 5: Crisp the Skin Before Serving
1. Heat the Legs: To serve, you can heat the duck legs in a skillet over mediumhigh heat skinside down until the skin is crispy, or place them under a broiler for a few minutes.
2. Serve: Duck confit is often served with sides such as roasted potatoes, salad, or vegetables.
Enjoy!
Duck confit is a delicious dish that showcases the best of French cuisine. The slowcooking method ensures tender meat infused with flavor, and the crispy skin is the perfect finishing touch. Enjoy your homemade duck confit!