Main Courses > Poultry Dishes > Duck & Turkey > Duck Confit
Classic Duck Confit
Discover the rich and savory flavors of homemade duck confit. This traditional French dish features duck legs cured in salt and then slow-cooked in their own fat until incredibly tender and flavorful. This recipe provides a detailed guide to achieve restaurant-quality results at home.
Ingredients
- 4 Duck legs
- 60 g Kosher salt
- 4 Garlic cloves
- 4 Fresh thyme sprigs
- 1 tablespoon Black peppercorns
- 2 Bay leaves
- Approximately 6-8 cups Duck fat
Curing the Duck Legs
Thoroughly pat the duck legs dry with paper towels. In a bowl, combine the kosher salt, crushed garlic cloves, thyme sprigs, peppercorns, and crumbled bay leaves. Generously rub the salt mixture all over the duck legs, ensuring every part is covered. Place the duck legs in a non-reactive dish (glass or ceramic) or a resealable plastic bag. Cover tightly and refrigerate for 24 to 48 hours. The longer curing time results in a more intensely flavored and preserved confit.
Rinsing and Drying
After curing, remove the duck legs from the refrigerator. Rinse them thoroughly under cold water to remove all traces of the salt mixture. Pat the duck legs completely dry with paper towels. This step is crucial for achieving crispy skin during the confiting process.
Rendering the Duck Fat
Preheat your oven to 250°F (120°C). In a large, oven-safe pot or Dutch oven, place the dried duck legs. Pour melted duck fat over the legs until they are completely submerged. If you don't have enough rendered duck fat, you can supplement with olive oil or vegetable oil, but duck fat is preferred for the best flavor and texture.
Slow Cooking (Confiting)
Place the pot in the preheated oven and cook for 3 to 4 hours, or until the duck meat is incredibly tender and easily pulls away from the bone. The cooking time may vary depending on the size of the duck legs. Check for doneness by gently piercing the thickest part of the leg with a fork; it should offer little resistance.
Storing the Confit
Carefully remove the pot from the oven. Let the duck legs cool slightly in the fat. Once cooled, transfer the duck legs and fat to a clean container (such as a jar or resealable container). Ensure the duck legs are completely submerged in the fat. Refrigerate for at least one week to allow the flavors to fully develop. Confit can be stored in the refrigerator for several weeks or frozen for longer storage.
Serving Suggestions
To serve, gently remove the desired number of duck legs from the fat. Preheat your oven's broiler or a skillet over medium-high heat. Place the duck legs skin-side up under the broiler or in the skillet and cook until the skin is crispy and golden brown. Serve immediately. Duck confit pairs well with roasted potatoes, lentils, salads, or crusty bread. The rendered duck fat can be strained and reused for other cooking purposes, such as roasting vegetables or making potatoes.
Nutrition Facts Estimated per 100g of product
Calories: 350-450 kcal
Fat: 30-40g
Saturated Fat: 12-15g
Cholesterol: 90-110mg
Sodium: 800-1200mg
Protein: 25-30g
Note: Nutritional values are estimates and can vary based on specific ingredients and cooking methods.
Other Considerations for Nutrition
Duck confit is high in fat and sodium. Serve in moderation as part of a balanced meal. Consider pairing with a fresh salad or vegetables to offset the richness. The curing process contributes to the high sodium content.
FAQ
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Can I use regular table salt instead of kosher salt?
Kosher salt is preferred because it doesn't contain iodine, which can impart a metallic taste to the confit. If you only have table salt, use slightly less than the amount specified for kosher salt. -
Where can I find duck fat?
Duck fat can often be found at specialty butcher shops, gourmet grocery stores, or online retailers. You can also render your own duck fat by slowly cooking duck skin and fat trimmings over low heat. -
How do I know if the duck confit has gone bad?
If the confit develops an unusual odor, discoloration, or mold growth, discard it. Properly stored confit will last for several weeks in the refrigerator.