Duck Confit Recipe | SAVEUR

Duck Confit

Duck Confit

For this indulgent dish, which first appeared in our December 2013 issue along with David McAninch's article [First Night](For this indulgent dish, which first appeared in our December 2013 issue along with David McAninch's article First Night, duck legs are cured in herb-laced salt, then slowly braised in a bath of duck fat before being roasted until crisp.), duck legs are cured in herb-laced salt, then slowly braised in a bath of duck fat before being roasted until crisp.

David Yoder

For this indulgent dish, which first appeared in our December 2013 issue along with David McAninch's article First Night, duck legs are cured in herb-laced salt, then slowly braised in a bath of duck fat before being roasted until crisp.

Duck Confit
For this indulgent dish, duck legs are cured in herb-laced salt, then slowly braised in a bath of duck fat before being roasted until crisp.
serves 6-8

Ingredients

4 duck legs
2 tbsp. finely chopped thyme
3 bay leaves
14 cup kosher salt
1 12 tbsp. sugar
1 tbsp. freshly ground black pepper
1 tbsp. garlic powder
1 tbsp. ground ginger
6 cups duck fat

Instructions

Using a knife, trim skin on drumsticks about 1" below the tip of the bone and scrape down toward the meat, exposing the bone; place legs on a baking sheet and set aside. Grind thyme and bay leaves in a spice grinder; transfer to a bowl. Stir in salt, sugar, pepper, garlic powder, and ginger; rub mixture all over duck, pressing it into the skin and coating completely. Cover with plastic wrap; chill overnight or up to 2 days.
Next day, rinse duck and pat completely dry with paper towels. Melt duck fat in an 8-qt. saucepan until a deep-fry thermometer reads 200°. Add duck legs; cook until tender, about 2 hours. Let cool to room temperature, then cover and chill. The confit can be used right away or will keep up to a month.
To serve: Heat oven to 400°. Remove duck from fat; place skin side up on a baking sheet with a wire rack. Bake until skin is browned and crisp, about 40 minutes.

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