Description
A delicious recipe for Duck Leg Confit cooked in rendered duck fat, perfect for a flavorful meal.
Ingredients
Scale
- 4 duck legs, skin-on and bone-in
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 4 cloves garlic, crushed
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 4 cups rendered duck fat (or enough to fully submerge the duck legs)
Instructions
- In a large bowl, combine the duck legs, kosher salt, black pepper, crushed garlic, thyme, and rosemary. Rub the mixture all over the duck legs, ensuring they are well coated. Cover and refrigerate for at least 12 hours, preferably 24 hours.
- Preheat your oven to 225°F (107°C).
- Rinse the duck legs under cold water to remove excess salt and herbs, then pat them dry with paper towels.
- In a large oven-safe pot or Dutch oven, melt the rendered duck fat over low heat. Once melted, carefully add the duck legs, ensuring they are fully submerged in the fat.
- Place the pot in the preheated oven and cook for 2 to 3 hours, or until the duck meat is tender and easily pulls away from the bone.
- Once cooked, remove the pot from the oven and let the duck legs cool in the fat for at least 30 minutes. This helps to preserve the confit.
- For serving, you can either serve the duck legs directly from the fat or crisp the skin by heating a skillet over medium-high heat and searing the legs skin-side down until golden brown and crispy.
Notes
- For added flavor, consider adding spices such as smoked paprika or crushed red pepper flakes to the salt mixture before rubbing it on the duck legs.
- If you don’t have rendered duck fat, you can substitute with a mix of vegetable oil and olive oil, but the flavor will be different.
- Prep Time: 24 hours
- Cook Time: 3 hours
- Category: Main Course
- Method: Oven
- Cuisine: French
Nutrition
- Serving Size: 1 duck leg
- Calories: 450
- Sugar: 0g
- Sodium: Not specified
- Fat: 38g
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 0g
- Fiber: Not specified
- Protein: 25g
- Cholesterol: Not specified
Keywords: Duck Leg Confit in Rendered Duck Fat