Description
Succulent French-style duck confit dances with crispy, golden skin, embodying classic Parisian culinary elegance. Rich, tender meat melts perfectly beside roasted seasonal vegetables, delivering an authentic taste of France that will transport you to a charming countryside bistro.
Ingredients
Scale
Main Ingredients:
- 4 duck legs with skin
- 2 cups (473 milliliters) duck fat
Aromatics and Herbs:
- 4 garlic cloves, crushed
- 4 sprigs fresh thyme
- 1 bay leaf
Seasoning:
- 1 tablespoon (15 grams) sea salt
- 1 teaspoon (5 grams) black peppercorns
- 1 cup (237 milliliters) water
Instructions
- Liberally season duck legs with salt, creating a robust flavor base by massaging in crushed garlic, fragrant thyme, aromatic bay leaf, and cracked peppercorns.
- Refrigerate the seasoned legs for a full day, allowing the spices to penetrate and cure the meat thoroughly.
- Wash off salt mixture under cold water, carefully patting legs completely dry with paper towels to ensure optimal fat rendering.
- Gently melt duck fat in a heavy-bottomed pot over low heat, carefully nestling duck legs into the liquid fat, ensuring complete submersion.
- Slide pot into a precisely preheated 250°F oven, covering tightly with a lid to create a slow, gentle cooking environment for 2.5-3 hours.
- Test meat tenderness by checking if it effortlessly separates from the bone, indicating perfect confit preparation.
- Transfer legs to a scorching hot skillet, rendering the skin to a golden, crackling texture over medium-high heat for 3-4 minutes.
- Plate immediately, presenting the duck with a crisp exterior and succulent interior, accompanied by roasted seasonal vegetables or herb-infused potatoes.
Notes
- Ensure the duck legs are completely dry before cooking to achieve the crispiest skin possible.
- Select high-quality duck fat for the most authentic and rich flavor profile.
- Consider making extra duck confit and storing it in the fat for up to two weeks in the refrigerator for convenient meal prep.
- Gluten-free and keto-friendly option by pairing with low-carb vegetable sides like roasted Brussels sprouts or cauliflower.
- Prep Time: 1 day
- Cook Time: 2.5 to 3 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 500
- Sugar: 0 g
- Sodium: 500 mg
- Fat: 45 g
- Saturated Fat: 15 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 100 mg