Classic Duck Confit
A classic French dish, and my favorite way of preparing duck. The slow cooking process results in meltingly tender, moist flavourful meat. To finish the dish, the duck legs are seared to form a crispy exterior.
At first glance the recipe may seem intimidating as as there is a three step process to making the dish. It’s actually quite simple and easy, with minimal prep work and very little active time required. The duck legs spend most of the time resting, first in salt and seasonings to cure, and then in melted fat as they slowly cook.
The Three Step Process
Step 1- Curing the duck legs
The duck legs are first “cured” with salt, sugar, and seasonings for 12 -24 hours
Step 2 – The slow gentle cook
The duck legs are submerged in duck fat and slowly “braised” in a low oven for 3 ½ – 4 hours .
TIP – I like to slip some baby potatoes into the fat to confit along with the duck. I give the potatoes a little smash, and brown them along with the duck in the final stage.
The legs can be used to make classic confit de canard the same day or refrigerated with the legs completely submerged in fat, for up to 1 month.
Step 3 – Completing the dish
To make a classic confit de canard the duck legs are placed skin side down in a heavy frying pan to heat through and create a delicious crispy exterior. This can also be done, skin side up, under a broiler.
Make extra!
I always make a couple extra legs as the moist, flavourful meat is delicious in a variety of dishes.
Stir some of the duck meat to a mushroom risotto. The richness of the duck pairs wonderfully with earthy mushrooms. It’s delicious with some white beans or lentils in a Cassoulet type stew.
Don’t throw away that duck fat !
The duck fat can be strained, cooled and reused. Store the duck fat covered in the refrigerator for up to 6 months or in the freezer for a year.
It can be used at least two additional times to make confit. Taste for salt after each batch as it will eventually become too salty.
Duck fat has a high smoke point so is perfect for high-heat cooking. Try substituting for butter or oil next time you are sautéing. I especially like to use it for making crispy smashed potatoes, or sautéing mushrooms.
Ingredients
- ¼ cup kosher salt
- 2 tablespoons sugar
- 4 duck legs with attached thighs
- 1 teaspoon cracked black peppercorns
- ½ teaspoon juniper berries optional
- 8-10 sprigs fresh thyme
- 4 bay leaves
- 4 cups duck fat
Instructions
Day 1- Curing the duck legs
- Place the thyme, cracked black pepper, bay leaves and juniper berries (if using) in the bottom a pan or container large enough to hold the duck legs in a single layer.
- In a small bowl combine the salt and sugar. Rub a generous amount of the salt & sugar mixture over each of the duck legs. Lay the duck legs on top of the thyme, pepper mixture. Cover tightly with plastic wrap and refrigerate for 12 –24 hours.
Day 2 – Slow cook/confit the duck
- Adjust oven rack to middle position and preheat oven to 225°F(105°C).Melt the duck fat in a wide heavy-bottom pot just large enough to hold the legs, snugly, in a single layer.
- Place the duck legs skin-side up in the melted fat, submerging the duck legs completely. Cover the pan with a lid or aluminum foil, and transfer to oven.Cook until the duck is completely tender, and skin has begun to pull away from bottom of the drumstick, about 3 ½ to 4 hours.Let the duck cool in the fat to room temperature. If not using the same day transfer the duck to a storage container and refrigerate with the legs completely submerged in fat until ready to use, up to one month. When ready to use remove the duck legs from the fat, scaping off any excess fat.
Completing the dish
- Heat a dry frying pan, preferably cast iron, over medium-high heat and place the leg in the pan, skin side down, to crisp up and heat through before serving, about 6 minutes. (Alternatively, you can brown and crisp the duck, skin side up, under a broiler for about 8 minutes.)