Duck Confit
A traditional recipe for Duck Confit from a French chef! Called Confit de Canard in French, duck legs are slow-cooked in duck fat until the meat is meltingly tender, then the skin crisped to golden perfection.
Ingredients
- 4 8oz duck legs with thigh skin on, bone in
- 4 tsp kosher salt
- 1 Tbsp thyme
- 1 Tbsp sage
- 1 Tbsp rosemary
- 1 Tbsp oregano
- 6 cloves garlic smashed with skin on
- 1 shallot peeled and diced
- 1 Tbsp black pepper
- 1 tsp coriander
Instructions
CURE DUCK
- Place duck legs and all the Dry Cure ingredients in a large bowl. Toss well with your hands.
- Transfer to a ceramic or glass dish large enough so the duck fits in a single layer but snugly. Cover and refrigerate for 12 – 24 hours (no longer is necessary).
- Brush off cure and rinse duck under tap water to clean them (remove all salt and black bits). Pat dry with paper towels.
SLOW COOKING (CONFIT):
- Preheat oven to 100°C/210°F (80°C fan) with a shelf positioned in the middle of the oven.
- Place duck in a small metal roasting pan with high sides. They should fit snugly, touching each other, but in a single layer.
- Carefully transfer to the oven. Cook for 8 hours.
- Remove one duck leg (gently). Turn over to check the flesh side – meat should be fall-apart tender. Leg should also give easily when pressure is applied to the joint (see video).
CRISPING SKIN AND FINISHING DUCK:
- Preheat oven to 455°F. Place a rack over a deep roasting pan.
- Remove duck from fat: Remove duck from fat, allowing excess oil to drip off. Pat excess oil off with paper towels.
- Prepare for roasting: Pour 2.5cm / 1" of boiling water water into the roasting pan (steam keeps flesh moist). Place duck on rack, skin side up.
- Crisp skin: Roast duck for 40 minutes until the skin is a deep golden and crispy. Rotate pan as needed for even colour. (You won't have problems with fat smoking as it drips into the water)
- Serve: Rest briefly to cool, and serve!