Duck Confit Recipe

Name: Duck Confit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 duck legs; 30 g kosher salt, per kilo of meat; 30 garlic cloves; 8 cups rendered duck fat (or pork fat); ½ teaspoon ground allspice; ¼ teaspoon freshly ground nutmeg; 2 bunches fresh thyme (or 1 bunch is good enough); 6 bay leaves; 1 tablespoon white wine vinegar (or lemon juice); 3 tablespoons oil (olive, corn, sunflower, walnut, or a combination of your favourite); 1 teaspoon Dijon mustard

Servings: persons

6 duck legs
30 g kosher salt, per kilo of meat
30 garlic cloves
8 cups rendered duck fat (or pork fat)
½ teaspoon ground allspice
¼ teaspoon freshly ground nutmeg
2 bunches fresh thyme (or 1 bunch is good enough)
6 bay leaves
1 tablespoon white wine vinegar (or lemon juice)
3 tablespoons oil (olive, corn, sunflower, walnut, or a combination of your favourite)
1 teaspoon Dijon mustard

1
Mix the allspice, nutmeg and kosher salt and sprinkle evenly over duck.
2
Press the garlic and fresh thyme bunches onto the flesh and skin and place a bay leaf on the exposed flesh of each leg.
3
Cover and cure in the refrigerator for 24 hours.
4
Preheat the oven to 200F Drain all the liquid from the baking dish.
5
Pat dry.
6
Return the cured legs to the cleaned dish along with the garlic and herbs and cover with warm fat.
7
Bake for 6 to 8 hours or until the garlic cloves have turned a deep golden brown and fleshis soft to the touch.
8
Let the meat cool in the fat.
9
When it reaches room temperature remove the legs and strain fat.
10
There will be a bit of duck liquid at the bottom that will turn to jelly when refrigerated and should be saved and used for seasoning poultry sauces.
11
Pour the strained fat back over the duck legs and store in the fridge until needed.
12
To reheat the duck, brush with orange marmalade and bake in the oven at 450F until crispy and golden.
13
French Vinaigrette:.
14
Combine and whisk all ingredients together.
15
Pour over salad mix.

1269

kcal

Calories

Fat

260

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 duck legs, 30 g kosher salt, per kilo of meat, 30 garlic cloves, 8 cups rendered duck fat (or pork fat), 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.

Duck Confit

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