French
Duck Confit
Salt-cured duck legs slow-cooked in duck fat until tender, then crisped to deep golden skin.
4 servings · 25 minutes prep · 210 minutes cook
Ingredients
Main
- 4 duck legs
- 1 1/2 tbsp kosher salt
- 4 garlic cloves, smashed
- 6 thyme sprigs, fresh
- 2 bay leaves, crumbled
- 1 tsp black peppercorns, crushed
- 4 cups rendered duck fat
Directions
Method
- Rub the duck legs with the kosher salt, garlic, thyme, bay leaves, and black peppercorns. Cover and refrigerate for 24 hours.
- Rinse the duck lightly and pat very dry so the cure does not make the finished legs too salty.
- Melt the duck fat in a heavy oven-safe pot. Submerge the duck legs completely, keeping them in a single layer if possible.
- Cook uncovered in a 225F oven until the meat is very tender when pierced but not falling apart and reaches about {{temperature:175-185°F}}, 3-3 1/2 hours. The fat should barely tremble, not bubble hard.
- For storage, transfer the legs promptly to a clean shallow container, cover completely with strained fat, and refrigerate so they reach {{temperature:40°F}} or colder within 2 hours, and keep refrigerated for up to 1 week unless using a tested longer-storage method.
- To serve, scrape off excess fat and crisp the legs skin-side down in a skillet over medium heat until deeply browned, 8-10 minutes. Warm the flesh side briefly before serving.
