How to Make Duck Confit
Prep time
20 min
Serves
2 ppl
Cook time
2 - 3 hours
Confit
A traditional approach.
This duck confit recipe is a traditional one. That means we are going to teach you how to make real confit duck legs - no shortcuts or modifications. There is no substitute for patience and time with confit cooking in the kitchen. It’s a slow-cooking technique for a reason. If sped up, the final result is simply not confit. There’s a lot of confusion with respect to a “confit definition.” Simply put, it’s a food that’s preserved. “Confit de canard” is just duck confit slow cooked in duck fat. The process not only preserves the meat, but also unlocks incredibly rich flavors and velvety textures.
Ingredients
2 DUCKCHAR Moulard Duck Legs
1.5 tablespoons Kosher salt
1 tablespoon black pepper, freshly ground
1 whole head garlic, halved crosswise
1 teaspoon garlic, chopped
1 bay leaf, crumbled
1 sprig of thyme, chopped
5 jars DUCKCHAR Duck Fat, 9 ounce
Cooking Directions
Step 1 - Add duck legs to a large bowl and toss with kosher salt, pepper, chopped garlic, and bay leaf. Cover the bowl with plastic and refrigerate the mix for 18 to 24 hours. Plan ahead because 24 hours is the max time you’ll want to allow the duck legs to cure. Any additional time in the fridge will cause the flavor to become too salty.
Step 2 - Wash the seasonings off of the Moulard Duck Legs with cold water and set duck aside.
Step 3 - Add rendered duck fat to a large pot (we prefer a dutch oven). And set temperature to low heat. Add the half heads of garlic, duck legs and cook uncovered. Slowly increase the temperature of the duck fat to 190 degrees F. Be sure to use a candy thermometer for this cook. If the duck fat is heated too quickly, the meat will develop a stringy, unpleasing texture. It should take about an hour to reach 190 degrees F. After that, maintain a temperature between 190 and 210 degrees F. Continue to cook until the the bones easily wiggle away from the meat or until a toothpick can easily pierce the thickest section of the meat. This step will take anywhere between 1 and 2 hours.
Step 4 - Remove the pot from heat and allow duck legs to cool in duck fat for 1 hour. After that, the duck legs can be served immediately or stored for later.
Step 5 - To store duck legs, add boiling water to a wide-mouthed glass jar and stir around and repeat. Then dry the jar completely with clean paper towels. Add a 1/2 teaspoon of salt to the bottom of the jar, followed by the duck legs, and then duck fat which has been previously filtered through a fine mesh sieve. Cover the legs completely with duck fat, close jar tightly and store in fridge. The duck legs can be stored for a week.
Step 6 - Preheat oven or pellet smoker (we like to add some smoky flavor of course) to 400 degrees F. Remove duck from fat and cook skin side up a wire rack about a baking tray or directly on the grill grates of your smoker. Cook until the skin becomes crispy - about 30 minutes. Serve and enjoy your crispy duck confit immediately. Duck confit is excellent alongside roasted potatoes or a warm salad or both!
Recipe FAQ
What is confit?
Confit is a cooking process that preserves food. That means you can make confit vegetables, fruit, meat - you name it.
What is duck confit?
This one is self-explanatory. However, it’s important to note that duck confit is usually made with duck legs. In fact, Moulard Duck Legs are best for this cooking process.
What do I serve with confit?
Duck confit can be used in so many ways. It’s excellent for a pulled duck sandwich, duck confit salad, or pasta. Often, in a restaurant setting, duck confit tacos are on the menu. They are fire - so order ‘em. The sky is the the limit here. Although, when done right (which you will since you are going to follow this recipe perfectly, duck leg confit is incredible on it’s on as the star of the meal.
Confit pronunciation: Please explain?
It’s a French word and it’s easy to say: kōn-ˈfē. The “t” is silent. Listen to pronunciation >
