Traditional Duck Confit

Time to Cook: A Culinary Adventure with Duck Confit

Prepare yourself for a mouthwatering experience as we delve into the sumptuous world of Duck Confit. This method requires patience, as you'll need to set aside some time to marinate and cook your duck legs to perfection. With a total time commitment of over 24 hours, including marinating and oven cooking, your culinary masterpiece will be well worth the wait!

Ingredient List: Gather Your Essentials

4 duck legs (approximately 9 ounces each)

1 tablespoons kosher salt

1 tablespoons granulated sugar

2 teaspoons fresh thyme, finely chopped

2 teaspoons fresh rosemary, finely chopped

2 cloves of garlic, minced (about 2 teaspoons)

12 black peppercorns

3 to 4 cups of rendered duck fat

Preparation Steps: Crafting Duck Confit

Start by trimming any excess fat from the duck legs and patting them dry for an optimal texture. In a large mixing bowl, combine the salt, sugar, thyme, rosemary, garlic, and peppercorns to create a robust seasoning mix. Take each duck leg and generously rub the seasoning blend onto its surface, ensuring it’s well coated. Place these seasoned legs onto a large rimmed baking sheet and repeat with the remaining duck legs. For the best flavor infusion, stack another baking sheet on top and refrigerate for a minimum of 24 hours, or even up to 48 hours.

When you’re ready to cook, preheat your oven to 275°F (135°C). Carefully remove the duck legs from the refrigerator and scrape off the seasoning mix. Rinse the duck legs under cold water to wash away any residual salt, then pat them dry once again.

Next, melt the rendered duck fat in a medium saucepan over medium heat, allowing it to gently simmer for about 5 minutes. Transfer the duck legs into a small Dutch oven and meticulously pour the melted duck fat over them, ensuring that they are completely submerged.

Cover the pot and place it in the oven, letting the duck legs cook until the meat becomes incredibly tender and easily separates from the bone — this should take about 3 hours. After this cooking time, remove the pot from the oven and let it rest, covered, at room temperature for another hour. You can store any leftover Duck Confit submerged in duck fat in the refrigerator for up to one month. When it’s time to indulge, take a duck leg out, scrape off any excess fat, and remember to keep the remaining legs sealed in the fat before returning them to the fridge.