Turkey & Duck
Classic Duck Confit
Description
This classic French duck confit will take you back to your favorite bistro meal.
Ingredients
- 4 (9-ounce) duck legs
- 1 ½ tablespoons kosher salt
- 1 ½ tablespoons granulated sugar
- 2 teaspoons finely chopped fresh thyme
- 2 teaspoons finely chopped fresh rosemary
- 2 cloves garlic, minced (about 2 tsp.)
- 12 black peppercorns
- 3 - 4 cups rendered duck fat (such as Mary's Rendered Duck Fat)
Directions
- Trim excess fat from duck legs, and pat dry. Place salt, sugar, thyme, rosemary, garlic, and peppercorns in a large bowl. Add duck legs, 1 at a time, and rub well with salt mixture. Place on a large rimmed baking sheet. Repeat with remaining 3 duck legs. Place a second large rimmed baking sheet directly on top of duck legs; refrigerate for at least 24 hours or up to 48 hours.
- Preheat oven to 275°F. Scrape off salt mixture from duck legs, and rinse duck legs well to remove remaining salt mixture. Pat dry.
- Melt duck fat in a medium saucepan over medium, and cook until gently simmering, about 5 minutes. Place duck legs in a small Dutch oven, and carefully pour melted duck fat over duck legs, adding enough duck fat to ensure legs are completely submerged.
- Cover and cook in preheated oven until meat is very tender and easily pulls away from bone, about 3 hours. Remove from heat, and let stand, covered, at room temperature for 1 hour. Duck Confit may be covered and stored in duck fat in refrigerator up to 1 month. When ready to use, remove a duck leg from fat, and scrape off excess fat; ensure other duck legs are completely covered in fat before returning to refrigerator.
