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Duck Confit
Duck confit
Duck confit is a classic French dish made by slow-cooking duck legs in their own fat until they are tender and flavorful. The process involves curing the duck legs with salt and spices before cooking them low and slow in the fat. The result is tender, juicy meat with crispy skin. It’s a delicious and rich dish that is often served with roasted potatoes or salad.
Ingredients
- 4 duck legs
- 1/4 cup kosher salt
- 4 sprigs fresh thyme
- 2 bay leaves
- 4 cloves garlic crushed
- 1 teaspoon black peppercorns
- Duck fat (enough to cover the duck legs)
- Fresh herbs for garnish (optional)
Instructions
- In a bowl, mix together the kosher salt, thyme, bay leaves, garlic, and peppercorns. Rub this mixture all over the duck legs. Cover and refrigerate for 24 hours to cure.
- Preheat your oven to 225°F (110°C).
- Rinse the duck legs under cold water to remove the excess salt mixture. Pat them dry with paper towels.
- In a large oven-safe dish, arrange the duck legs in a single layer. Add enough duck fat to cover the duck legs completely.
- Cover the dish with aluminum foil and bake in the preheated oven for about 2.5 to 3 hours, or until the duck is tender and easily pulls apart.
- Remove the duck legs from the fat and place them on a baking sheet. Increase the oven temperature to 400°F (200°C) and bake the duck legs for an additional 15-20 minutes, or until the skin is crispy and golden brown.
- Serve the duck confit hot, garnished with fresh herbs if desired. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 383kcal (19%)Carbohydrates: 2g (1%)Protein: 47g (94%)Fat: 20g (31%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 197mg (66%)Sodium: 7264mg (316%)Potassium: 34mg (1%)Fiber: 0.5g (2%)Sugar: 0.04gVitamin A: 57IU (1%)Vitamin C: 5mg (6%)Calcium: 36mg (4%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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