Duck Confit

by Gather
Prep: 30m
Cook: 3h
poultry
Duck Confit - Image

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Ingredients
Servings:4
4duck legs
1/4cupcoarse salt
1tbspblack pepper
6fresh thyme sprigs
4bay leaves
6garlic cloves, smashed
4cupduck fat or olive oil
Nutrition Facts

Per serving

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Instructions
  1. 1

    Cure duck

    Mix salt and pepper. Rub duck legs all over with salt mixture. Place in dish with thyme, bay leaves, and garlic. Cover and refrigerate 12-24 hours.

  1. 2

    Rinse and dry

    Rinse duck legs thoroughly under cold water to remove salt. Pat completely dry with paper towels.

  2. 3

    Confit

    Preheat oven to 225°F. Arrange duck legs in snug-fitting baking dish. Add thyme, bay leaves, and garlic. Pour duck fat over until legs are completely submerged. Cover tightly with foil.

  3. 4

    Cook

    Cook in oven for 3 hours until meat is very tender and pulls away from bone easily.

  4. 5

    Crisp skin (optional)

    Remove duck from fat. Heat skillet over high heat. Place duck legs skin-side down and cook until skin is golden and crispy, 4-5 minutes. Serve immediately.

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Duck Confit

Created by: Gather

Prep Time: 30m
Cook Time: 3h
Servings: 4

Ingredients

  • 4 duck legs
  • 1/4 cup coarse salt
  • 1 tbsp black pepper
  • 6 fresh thyme sprigs
  • 4 bay leaves
  • 6 garlic cloves, smashed
  • 4 cup duck fat or olive oil

Instructions

  1. Cure duckMix salt and pepper. Rub duck legs all over with salt mixture. Place in dish with thyme, bay leaves, and garlic. Cover and refrigerate 12-24 hours.
  2. Rinse and dryRinse duck legs thoroughly under cold water to remove salt. Pat completely dry with paper towels.
  3. ConfitPreheat oven to 225°F. Arrange duck legs in snug-fitting baking dish. Add thyme, bay leaves, and garlic. Pour duck fat over until legs are completely submerged. Cover tightly with foil.
  4. CookCook in oven for 3 hours until meat is very tender and pulls away from bone easily.
  5. Crisp skin (optional)Remove duck from fat. Heat skillet over high heat. Place duck legs skin-side down and cook until skin is golden and crispy, 4-5 minutes. Serve immediately.

Notes & Tips

Confit is a French preservation technique of slow-cooking in fat. The result is incredibly tender, flavorful meat. Duck legs can be stored in the fat (refrigerated) for up to 2 months!