Description
Discover the secret to perfect flavor with this classic Duck Confit recipe.
Ingredients
Scale
- 3 duck legs (about 2 to 2.5 pounds total)
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 4 cloves garlic, minced
- 2 sprigs fresh thyme
- 2 cups duck fat (or enough to fully submerge the duck legs)
- 1 bay leaf
Instructions
- Rub the duck legs with kosher salt, black pepper, minced garlic, and thyme.
- Place the seasoned duck legs in a dish, cover, and refrigerate for at least 12 hours, preferably 24 hours.
- Preheat your oven to 225°F.
- Rinse the duck legs under cold water to remove excess salt and pat them dry with paper towels.
- In a large, oven-safe pot or Dutch oven, melt the duck fat over low heat.
- Once melted, add the duck legs, ensuring they are fully submerged. Add the bay leaf.
- Cover the pot and place it in the preheated oven.
- Cook for 2.5 to 3 hours, or until the duck is tender and easily pulls away from the bone.
- Remove the pot from the oven and let it cool.
- Once cooled, transfer the duck legs to a container, ensuring they are submerged in the fat. Refrigerate for up to 1 month.
- To serve, remove the duck legs from the fat and pat dry.
- Heat a skillet over medium-high heat and sear the duck legs skin-side down until crispy, about 5-7 minutes.
Notes
- For a crispy skin, make sure to dry the duck legs thoroughly before searing.
- You can also add spices like smoked paprika or chili flakes to the rub for extra flavor.
- If you prefer, substitute duck legs with chicken thighs for a similar dish.
- Prep Time: 24 hours
- Cook Time: 3 hours
- Category: Main Course
- Method: Oven
- Cuisine: French
Nutrition
- Serving Size: 1 duck leg
- Calories: 600
- Sugar: 0g
- Sodium: varies
- Fat: 55g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: varies
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 30g
- Cholesterol: varies