Duck confit
Duck confit is a French way of preparing duck. Marinated duck legs are slowly cooked in duck fat until the meat is meltingly soft. Then, the crispy skin is obtained by frying the meat in a pan or baking it in the oven. Traditional confit takes several hours to prepare, although it does not require much effort.
The whole process begins with buying fresh or frozen duck legs at the butcher’s, a market, or a supermarket. I usually make this dish using fresh duck legs and rarely go for frozen ones. First, rub the meat thoroughly with salt and spices, add herbs, put it in the fridge and marinate. Clean the marinated meat of the additives in which it was marinated, pour a large amount of fat over it and bake until soft. Remove the soft meat from the fat and brown it in the oven to make the skin crispy. This delicious dish can be prepared in advance and served when you feel like eating this kind of meat. I encourage you to check out the recipe for duck confit, and please enjoy.
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Ingredients for duck confit.
- 1 kg duck legs (4 pieces)
- 400 g duck fat
- 1 tablespoon of salt
- 6 thyme springs
- 6 rosemary springs
- 3-4 garlic cloves
- 1 teaspoon of crushed colourful pepper
- 2 pieces of star anise
- 5 juniper berries
- 1 teaspoon of coriander seeds
How to make duck confit.
Dry the duck legs with paper towels and rub them thoroughly with salt, then add the garlic, coriander, star anise, juniper berries, coarsely ground pepper and rub. Next, add the fresh herbs, cover the baking dish with aluminium foil or a lid and put it in the fridge for 24 hours. After removing it from the refrigerator, remove the herbs and spices it was marinated in. Place the meat in a baking dish with the skin side up, pour in the duck fat, cover and put it in the oven preheated to 150 degrees Celsius for 3 hours.
Remove the cooked meat from the oven, remove it from the dish it was baked in and place it on a baking tray rack, then place it back in the oven preheated to 190 degrees Celsius and bake for 35 minutes, using the grill option for the last 5-6 minutes.
Good to know when making duck confit.
Goose legs will also work well in this recipe, but are harder to find in stores.
You can replace the duck fat can with goose fat.
Do you like duck dishes? If so, try our recipe for Roasted duck with apples.
