Duck Confit is a traditional French dish where duck legs are slowly cooked in their own fat until the meat is incredibly tender and flavorful. The slow cooking process results in crispy skin and succulent meat that falls off the bone. While it takes time, it’s actually quite easy to prepare, and the results are incredibly delicious. This classic dish pairs beautifully with roasted potatoes, a simple salad, or even crusty bread.
Ingredients:
- 4 duck legs with thighs
- 4 cups duck fat (or as needed to cover the legs)
- 4 garlic cloves, crushed
- 6-8 sprigs fresh thyme
- 2 bay leaves, torn into pieces
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon ground allspice (optional)
Instructions:
- Season the duck legs:
- Pat the duck legs dry with paper towels. Rub the duck legs generously with kosher salt, black pepper, crushed garlic, thyme sprigs, and allspice (if using). Place the seasoned legs in a baking dish, cover with plastic wrap, and refrigerate for 24-48 hours to allow the flavors to penetrate the meat.
- Preheat the oven:
- When ready to cook, preheat your oven to 225°F (105°C).
- Rinse and dry the duck legs:
- Rinse the salt and herbs off the duck legs under cold water, then pat them dry thoroughly with paper towels.
- Cook the duck in fat:
- In a large ovenproof pot or Dutch oven, melt the duck fat over low heat. Add the duck legs, ensuring they are fully submerged in the fat. Add the bay leaves and any extra thyme or garlic for additional flavor.
- Transfer the pot to the preheated oven and cook for 2½ to 3 hours, or until the duck is tender and easily pulls away from the bone.
- Crisp the duck legs (optional):
- Once the duck is done, you can crisp the skin for extra texture. Remove the duck legs from the fat and let them drain on paper towels.
- Heat a nonstick skillet over medium-high heat and place the duck legs, skin-side down, in the pan. Cook for 2-3 minutes until the skin is golden brown and crispy.
- Serve:
- Serve the Duck Confit with roasted vegetables, a green salad, or potatoes sautéed in duck fat for a traditional French meal.
Storage Tip:
If you’re not serving the duck right away, you can store the duck legs in the fat. Allow the duck and fat to cool, then transfer the legs and fat to an airtight container. The duck can be stored in the refrigerator, fully submerged in fat, for up to 1 month.
Enjoy this classic French Duck Confit, with its crispy skin and tender, flavorful meat, for a luxurious dining experience!
