Duck Confit – a delicious recipe with salt, garlic smashed, shallots, black pepper, thighs, duck fat. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Sprinkle 1 tablespoon of salt in the bottom of a dish large enough to hold the duck legs in a single layer.
2
Add layer with half the garlic, shallots, and thyme in the container. Arrange the duck, skin-side up, over the salt mixture, then sprinkle with the remaining salt, garlic, shallots, and thyme and a little pepper. Cover and refrigerate overnight.
3
Preheat the oven to 425u00b0F.
4
Melt the duck fat in a saucepan. Brush the salt and seasonings off the duck. Arrange the duck pieces in a single snug layer in a high-sided baking dish or ovenproof saucepan. Pour the melted fat over the duck being sure to cover and place the confit in the oven.
5
Cook the slowly at low temperature with just a bit of bubbling until the duck is tender and can be easily pulled from the bone, about 1 hour.
6
Remove from the oven. Cool and store the duck in the fat. It will keep in the refrigerator for several weeks.
150
kcal
Calories
8
g
Fat
1
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 tablespoons salt, 4 cloves garlic smashed, 2 shallots peeled and sliced, black pepper fresh ground, and more.
Yes, Duck Confit falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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