Duck Confit

One of the finest and one of my personal favorite Franch dishes is duck confit, the meat is slow cooked in low-temperature animal fat for almost half of a day to achieve maximum tenderness and flavor. You can also use the “confit” technic to cook other meats, the leftover fat can be used for roasting potatoes or saute vegetables.


You need:

  • 2 duck legs
  • 1 1/2 cups duck fat (goose and chicken fat work too)
  • 1/4 cup salt
  • 3 tbsp parsley
  • 3 tbsp thyme
  • 1 tsp black pepper
  • 2 cloves garlic

How to make this:

  1. Roughly chop the parsley, then place the herbs, black pepper, salt, and garlic into a food processor, and blend them until they turn into a semi-dry rub, you can also use a pestle and mortar
  2. Rub the spice mix on the duck legs, let them sit in the fridge for at least 3 hours, best overnight
  3. Brush off as much spice off the duck legs as possible, it’s okay if there are some left, but don’t raise them, you want the duck legs to be dry when you cook them
  4. Preheat the oven to 130 C or 270 F degrees, place the duck legs into a baking dish, cover them with the duck fat
  5. Cook the duck legs in the oven for 3 hours, take them out and let them cool down for about an hour
  6. Heat up a pan on medium-high, and sear the duck legs on both sides for about 1 min each
  7. Serve it with some roasted potatoes and broccoli rabe

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