Duck Confit

Tags: #meat #classic #French Serving: 4 servings Total time: 30 hours

Tender, silky duck legs slowly cooked and preserved in duck fat, then crisped for serving.

Ingredients

• 1200 g duck legs, bone-in, skin-on
• 24 g fine sea salt
• 3 g ground black pepper
• 12 g garlic, crushed
• 6 g fresh thyme, chopped
• 0.6 g dried bay leaf, crumbled
• 1600 g duck fat
• 1 g flaky sea salt

Steps

1. Trim any large exterior flaps of fat from the duck legs.
2. Pat the duck legs completely dry with paper towels.
3. Combine the salt, black pepper, garlic, thyme, and bay leaf in a small bowl.
4. Rub the seasoning mixture evenly over all surfaces of the duck legs.
5. Arrange the seasoned duck legs in a single layer in a nonreactive dish.
6. Cover the dish tightly with plastic wrap.
7. Refrigerate the dish for 24 hours.
8. Remove the duck legs from the dish.
9. Wipe off excess cure and aromatics from the duck legs with paper towels.
10. Pat the duck legs dry again.
11. Preheat the oven to 120°C.
12. Place the duck fat in a heavy, oven-safe pot.
13. Melt the duck fat over low heat until fully liquid.
14. Place the duck legs into the melted fat in a single, snug layer.
15. Press a parchment paper round onto the surface of the fat to keep the legs submerged.
16. Transfer the pot to the oven.
17. Cook the duck for 3 hours.
18. Test doneness by inserting a skewer into the thickest part until it meets no resistance.
19. Remove the pot from the oven.
20. Cool the duck in the fat at room temperature for 1 hour.
21. Transfer the pot to the refrigerator.
22. Chill the duck in the fat until the fat is solid, about 2 hours.
23. Lift the duck legs from the fat when ready to serve.
24. Wipe excess fat from the skin and meat.
25. Preheat a skillet over medium heat for 2 minutes.
26. Spoon 10 g duck fat into the skillet.
27. Place the duck legs skin side down in the skillet.
28. Crisp the skin until deep golden, 6 to 8 minutes.
29. Flip the duck legs.
30. Warm the meat for 2 to 3 minutes.
31. Transfer the duck legs to a plate.