Duck Confit - French slow roasted duck legs
Total Time
9 hours and 5 minutes
Prep Time
15 minutes
Cook Time
8 hours and 50 minutes
Rating
4.93 out of 5 stars
(14)
Ingredients
4 servings
- 4 x 250g / 8oz duck legs (, skin on, bone in (aka maryland); (Note 1)
- 750 ml / 25 oz duck fat (Note 2)
- 4 tsp cooking/kosher salt (Note 4)
- 1/3 cup thyme sprigs (, lightly packed)
- 1/3 cup sage sprigs (, lightly packed)
- 1/3 cup rosemary sprigs (, lightly packed)
- 1/3 cup oregano sprigs (, lightly packed)
- 6 cloves garlic (, smashed with skin on)
- 1 eschalot (US: shallot), peeled and sliced 0.7cm (1/3") thick)
- 1 tbsp black peppercorns
- 1 tbsp coriander seeds
- 8 star anise
- 2 bay leaves
- 2 tbsp juniper berries
- 8 cloves
How would you rate this recipe?
Preparation
Step 1
Cure duck:
Step 2
Coat duck with dry cure: Place duck legs and all the Dry Cure ingredients in a large bowl. Toss well with your hands.
Step 3
Cure 12 - 24 hrs: 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).
Step 4
Rinse: Brush off cure and rinse duck under tap water to clean them (remove all salt and black bits). Pat dry with paper towels.
Step 5
Slow cooking (confit):
Step 6
Preheat oven to 100°C/210°F (80°C fan) with a shelf positioned in the middle of the oven.
Step 7
Roasting pan: Place duck in a small metal roasting pan with high sides. They should fit snugly, touching each other, but in a single layer. (Note 5)
Step 8
Cover with duck fat: Pour fat over duck. It should pretty much cover the legs. (Note 6)
Step 9
Heat fat in pan: Place pan on the stove over medium-high heat. Heat fat until bubbling energetically all across the surface (ie not just around the edges).
Step 10
Cover with paper: Turn off stove. Cover surface with baking / parchment paper, cut to size so it sits on the surface of the fat over the duck. Gently push down to remove air bubbles. Cover pan tightly with a double layer of foil.
Step 11
Slow cook: Carefully transfer to the oven. Cook for 8 hours.
Step 12
Check flesh: 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).
Step 13
Storing cooked Duck Confit (optional):
Step 14
Duck can be stored submerged in fat at this stage. The meat juice should be strained off first.
Step 15
Remove duck to a non-reactive container in which they fit snugly. (Note 7) Pour over cooled duck fat, leaving juice sediment behind. Ensure it fully covers the duck (push duck under while warm and pliable as needed, using tongs).
Step 16
Once fully cool, cover with lid and place in fridge (5 days) or freezer (3 months). Fat will solidify.
Step 17
To cook, heat duck gently in a container in microwave to melt the fat. Proceed with recipe.
Step 18
Crisping skin and finishing Duck:
Step 19
Preheat oven to 240°C/465°F (220°C fan). Place a rack over a deep roasting pan.
Step 20
Remove duck from fat: Remove duck from fat, allowing excess oil to drip off. Pat excess oil off with paper towels.
Step 21
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.
Step 22
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)
Step 23
Serve: Rest briefly to cool, and serve! A classic French side dish for Duck Confit is Lentil Ragout. (pictured in post)
Step 24
Save recipe for the next time?
