Duck Confit
Duck confit is a classic French dish where duck legs are slowly cooked in their own fat until tender and very flavorful.
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Equipment
- 1 baking dish
- 1 wire rack
Ingredients
- 6 duck legs
- 14 oz duck fat
- 2 shallots halved
- 2 garlic cloves smashed
- 1 teaspoon peppercorns
- 1 teaspoon juniper berries
- 10 sprigs thyme
- 7 –10 sage leaves
- 2 bay leaves
- 6 teaspoon salt
Instructions
- Dry Brine the Duck Legs:Rub the duck legs with 6 teaspoon of salt, then tuck in the herbs, garlic cloves, juniper berries, and halved shallots. Cover and refrigerate for 24-48 hours.
- Prepare to Cook: When ready to cook, preheat oven to 300°F (150°C). Remove all the herbs and aromatics, pat each leg dry. Arrange the legs snugly in an ovenproof baking dish.
- Melt the Duck Fat: Heat the duck fat in the microwave for about 1 minute or until fully melted and pourable. Pour the duck fat over the legs until they are fully submerged. Cover with baking dish with foil.
- Slow roast:Roast the duck legs in the oven for 3–3 ½ hours, or until the meat is tender and easily pulls away with a fork.
- Crisp the skin: Increase the oven temperature to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Carefully transfer the duck legs to the wire rack and roast for 20–25 minutes, or until the skin is crispy and golden brown.
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Nutrition
Calories: 971kcal | Carbohydrates: 3g | Protein: 47g | Fat: 86g | Saturated Fat: 27g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 42g | Cholesterol: 263mg | Sodium: 2517mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 86IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 4mg
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