Duck Confit

Updated at: Thu, 17 Aug 2023 01:11:39 GMT

Step 1

First you trim the fat from legs (don’t discard these trimmings) but make sure you leave the skin intact.

Step 2

Then arrange them flesh side up in a glass container and sprinkle with course salt, massage with crashed garlic and top them with fresh thyme springs, black whole peppercorns and bay leaves. This is your marinade.

Step 3

Leave the marinade in the refrigerator for at least 12 hours. I always do a day in advance and leave it for 24 hours.

Step 4

Preheat oven to 275 F then lower to 250F (it has to confit slow and on low).

Step 5

Simmer duck fat that you bought and all the duck trimmings you reserved in a saucepan over medium heat until it melts.

Step 6

Take out your duck legs marinade from the fridge, clean it from garlic, peppercorns and bay leaves, place them in your oven dish and when your duck fat gets hot (make sure it is not bubbling), pour over the duck legs.

Step 7

Your legs need to be completely submerged in fat. Cover with parchment pepper like a seal then cover with the lid and put in the oven.

Step 8

Cook for 3 hours.

Step 9

Uncover, discard the parchment pepper and let it cool for an hour on the stove top.

Step 10

Very gently transfer the legs into a wire rack.

Step 11

You then strain the duck fat to discard pieces of meat and bone and put them in a fridge for future use. I keep them in plastic long soup containers. Glass container might be better If there is space in a fridge. I have 3 big containers (accumulated enough for 16 legs for dinner parties of my own good quality fat!)

Step 12

To finish the confit legs, you broil it for 5 minutes in the oven to get a crispy and beautiful toasted skin.

Step 13

I also roast fingerling potatoes in one tbsp of duck fat+ course salt, 2 whole cloves of garlic and fresh thyme springs and roast them for 45 minutes. There is nothing better than garlic/thyme duck fat roasted potatoes Nar! They are crisp outside and tender inside!

Step 14

Or Roast potatoes at 380 degrees for thirty minutes in our small oven, add 6 cloves of crashed garlic and thyme 10 minutes before taking out not to burn garlic

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