Duck Confit

• 4 duck legs
• 2 cups rendered duck fat
• 2 tablespoons kosher salt
• 1 tablespoon black peppercorns, crushed
• 1 tablespoon smoked paprika
• 4 garlic cloves, smashed
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 bay leaf
• 1 teaspoon sugar
• Fresh parsley, for garnish

Steps

1. 1 Pat the duck legs dry with paper towels.
2. 2 In a bowl, mix the salt, peppercorns, paprika, garlic, thyme, rosemary, bay leaf, and sugar.
3. 3 Rub the mixture all over the duck legs and refrigerate for at least 24 hours.
4. 4 Preheat oven to 225°F (110°C).
5. 5 Rinse the duck legs, pat dry, and place them snugly in an oven-safe skillet.
6. 6 Pour duck fat over the legs, ensuring they are fully submerged.
7. 7 Cover with foil and cook in the oven for 3 hours, or until the meat is tender.
8. 8 Allow to cool in the fat, then refrigerate until ready to serve.
9. 9 To serve, heat the legs in the fat until crispy, about 20 minutes.
10. 10 Drain on paper towels and garnish with fresh parsley.

Equipment

• Oven-safe skillet
• Tongs
• Baking sheet

Variations

• Add a splash of orange zest to the seasoning mix for a citrusy twist.

Substitutions

• If duck legs are unavailable, use chicken thighs for a lighter version.

Pairings

• Red wine reduction sauce
• Steamed vegetables

Nutrition

Tips

• If you can't find rendered duck fat, substitute with a mix of olive oil and butter.
• Leftover duck fat can be stored in the fridge for future use.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Reheat in a low oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

• Serve with roasted potatoes and a simple green salad.
• Pairs beautifully with crusty bread to soak up every last bit of flavorful fat.

FAQ