Duck Confit is a classic French dish where duck legs are slow-cooked in their own fat until tender and flavorful. This recipe ensures the meat is perfectly seasoned and cooked to perfection.
Preparation time
20min
Cooking time
3h
Ingredients
4 Servings
- 2 bay leaves
- 1000 ml duck fat
- 4 duck legs
- 4 garlic cloves
- 30 g sea salt
- 10 g thyme
Directions
Step 1
Rub the duck legs with sea salt, smashed garlic cloves, fresh thyme, and bay leaves. Cover and refrigerate for 24 hours.
Step 2
Preheat your oven to 120°C.
Step 3
Rinse the duck legs under cold water to remove the salt and herbs. Pat them dry with paper towels.
Step 4
In a large ovenproof pot, melt the duck fat over low heat. Add the duck legs to the pot, ensuring they are fully submerged in the fat.
Step 5
Transfer the pot to the oven and cook for 2.5 to 3 hours, until the duck meat is tender and easily pulls away from the bone.
Step 6
Remove the duck legs from the fat and let them drain on a wire rack.
Step 7
For crispy skin, heat a skillet over medium-high heat and sear the duck legs skin-side down until crisp and golden.