Duck Confit
“French preserved duck legs slow-cooked in their own fat until fork-tender, then crisped to golden perfection.”
Garlic
Thyme
Rosemary
Black Pepper
Duck Fat
Duck LegWhere it comes from
Duck confit, a classic French dish, traces back to the Gascony region, where it was originally a preservation method for duck. By cooking the duck slowly in its own fat, the meat becomes tender and flavorful, while the fat acts as a preservative. Surprisingly, this technique was so effective that it allowed the dish to be stored for months without refrigeration, making it a culinary marvel of resourcefulness.
On the Palate
How it's made
4 steps · Show ↓40 min active · 720 min waiting
How it's made
4 steps · Show ↓- 110 min
Lay the duck leg portions on a platter, skin side down. Sprinkle with salt and black pepper. Place garlic cloves, bay leaves, and thyme on two leg portions, then sandwich with the remaining legs. Refrigerate for 12 hours to cure.
- 210 min
Preheat the oven to 200°F (95°C). Rinse the duck under cool water to remove excess salt and pat dry. Arrange the garlic, bay leaves, thyme, and reserved duck fat in the bottom of a cast-iron pot.
- 310 min
Place the duck legs on top, skin side down, and add olive oil. Cover the pot and bake until the meat is tender and pulls away from the bone, about 12 to 14 hours.
- 410 min
Remove the duck from the fat. Strain the fat and set aside. To store, place duck legs in a container, cover with cooking fat, and refrigerate. The duck can be stored for up to a month.
