Duck Confit Recipe
This Duck Confit Recipe is slow-cooked in an herb and garlic-filled pot of duck fat until crispy on the outside and tender on the inside.
Ingredients
- 4 skin on duck legs
- 48 fresh thyme sprigs
- 4 bay leaves
- 14 garlic cloves
- 4 cups duck fat
- coarse salt and fresh cracked pepper to taste
- 8 to 12 peppercorns
Instructions
- Add the duck legs to a 13x9 casserole dish and season both sides with coarse salt and cracked pepper.
- Next, rub in 5 thyme sprigs, ½ crushed bay leaf, and 1 smashed garlic clove into the flesh side of each duck leg.
- Flip the duck over and repeat the process completely to each duck leg.
- Cover the pan in plastic and place it in the refrigerator for 12-24 hours.
- Remove the duck and rinse each leg under cold water to remove any leftover thyme leaves or bay leaves. It’s ok if some pepper is still on there.
- Transfer the duck to a sheet tray or platter and blot them dry on both sides with paper towels.
- Add the duck fat and any additional lards or oils to a medium-sized saucepot along with the shallot, garlic cloves, thyme sprigs, coarse salt, and peppercorns over low heat, just to a low simmer. This takes about 5-7 minutes.
- Next, add in the duck legs and ensure they are submerged.
- Place a lid on the pan place it in the bottom third of the oven and cook at 250° for 2 ½ hours.
- Remove the pan's lid and cook for an additional 90 minutes or until the duck is very tender and shreds with ease. They will have an internal temperature of around 208° to 210°.
- The duck can be served as is. However, to crisp up the skin, add ½ cup of the confit oil to a non-stick or cast-iron skillet over medium heat and carefully add the duck skin side down and cook for 4 to 5 minutes or until the skin becomes more browned.
- Optionally place the duck on a rack over a sheet tray and bake in the oven at 425° for 25 to 30 minutes.
- Serve the duck confit on a bed of fresh thyme sprigs or your favorite side dish.
- If you want to preserve the duck, cool it in the oil to room temperature and then place the duck legs into a container and strain the confit oil into the container, completely covering them.
- Place the container in the refrigerator to cool to form a fat cap. This will last cover in the refrigerator for up to 3 months.
Notes
Make-Ahead: If you want to serve it relatively soon, for freshness, duck confit can be made up to 2 days ahead.
How to Store: Store it in a container and keep it in the refrigerator for up to 4 days. The duck also freezes well for up to 6 months. If the duck is submerged and cooled in the confit oil, it can last covered with the fat cap untouched for up to 3 months. Thaw it in the refrigerator for 1 day before reheating.
How to Reheat: Place the desired amount of duck confit in a pan with ½ cup of the confit oil or chicken stock. Cover with a lid or foil and cook in the oven at 350° for 20 to 25 minutes or until warm.
The pot must be large enough to ensure the duck legs are entirely submerged and the duck legs are heavily overlapped.
I never use convection unless specified.
Duck tastes like a very flavorful chicken and has almost no gamey taste.
Nutrition
Calories: 594kcalCarbohydrates: 5gProtein: 38gFat: 47gSaturated Fat: 14gPolyunsaturated Fat: 7gMonounsaturated Fat: 23gCholesterol: 188mgSodium: 154mgPotassium: 95mgFiber: 2gSugar: 0.1gVitamin A: 463IUVitamin C: 20mgCalcium: 69mgIron: 5mg