Duck Confit
Duck confit crepes with Cumberland sauce.jpg by Hic et nunc · CC BY-SA 2.0
Duck confit is a classic French delicacy prized for its melt-in-the-mouth tenderness and rich, savory flavor. The dish features duck legs slow-cooked in their own fat until perfectly tender, then crisped to golden perfection. It's an ideal choice for elegant dinners or special occasions where you want to impress with a dish that combines rustic charm with refined taste.
Originating from the Gascony region of France, duck confit has been a culinary tradition for centuries. The name 'confit' comes from the French word 'confire,' meaning 'to preserve,' as the duck is traditionally cooked in fat to preserve it for long periods. Today, duck confit remains a beloved classic, showcasing the art of slow-cooking and the depth of French gastronomic heritage.
Ingredients
- 4 duck leg quarters with skin on
- 4 cups duck fat (or enough to cover the duck legs)
- 4 garlic cloves, peeled and crushed
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tsp black peppercorns
- Salt to taste
- Fresh parsley, chopped (for garnish)
Instructions
- 1
Preheat your oven to 275°F (135°C). Season the duck legs generously with salt and pepper.
- 2
Place the duck legs in a large, ovenproof dish or a deep baking dish. Add crushed garlic, thyme sprigs, bay leaf, and peppercorns around the duck.
- 3
Pour duck fat over the legs until they are fully submerged. Ensure the dish is ovenproof and covers tightly with a lid or aluminum foil.
- 4
Cook in the preheated oven for about 2.5 to 3 hours, until the meat is tender and falling off the bone.
- 5
Remove the duck from the fat and let it drain briefly. To crisp the skin, heat a skillet over medium heat and place the duck legs skin side down. Cook until the skin is crispy and golden, about 3-4 minutes.
- 6
Serve immediately, garnished with chopped parsley, or cool and store in the refrigerator in the duck fat for up to a week, then re-crisp before serving.