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“Duck Confit”

Prep Time12 hours
Cook Time3 hours
Total Time15 hours
Servings: 4 servings

Ingredients

  • 4 cloves garlic crushed
  • 1 tablespoon Kosher salt
  • zest of 1 orange
  • zest of 1 lemon
  • 1 sprig rosemary picked and roughly chopped
  • 2 sprigs thyme picked and roughly chopped
  • 1 teaspoon black peppercorns cracked
  • ½ teaspoon fennel seeds optional
  • 1 piece star anise crushed (optional)
  • 1 teaspoon juniper berries optional
  • 4 mallard or speckled goose duck legs about 16 oz or the equivalent in smaller duck legs, or gizzards, hearts, and necks
  • 6 tablespoons duck fat

Instructions

  • Make the confit salt by combining all of the ingredients, except the duck and duck fat, together in a small bowl.
  • Rinse the duck and pat dry.
  • Place the duck in a baking dish or skillet and rub on all sides with the salt mixture. Cover and refrigerate overnight.
  • Preheat the oven to 300 degrees F and remove the duck from the refrigerator.
  • Rinse the legs or duck parts very well and wipe out the pan and return the duck to the skillet.
  • Add the duck fat into the skillet and cover with tin foil.
  • Place in the oven and cook for 2 to 3 hours. If there is skin on the legs, remove the foil in the last 30 minutes to crisp. If not, turn the meat over halfway through cooking. It is ready when the meat is very tender.
  • Remove the skillet from the oven and let rest for 10 minutes. Serve hot or eat cold over a salad. It is also excellent in a terrine or a cassoulet.