Traditional Duck Confit

Meat that falls off the bone, protected by a golden, crispy skin. The powerful aroma of warm fat and thyme infuses every bite.

• Prep time: 30 min
• Cook time: 180 min
• Difficulty: Medium
• Calories: 2813
• Protein: 68 g
• Carbs: 4 g
• Fat: 278 g

Ingredients

• 4 piece Duck leg ( whole )
• 1 kg Rendered duck fat ( melted )
• 80 g Gray sea salt ( coarse salt )
• 4 piece Garlic ( crushed )
• 4 piece Thyme ( fresh )
• 1 tbsp Black peppercorns ( whole )

Instructions

1. Salting and infusion

   Rub the legs with grey sea salt, crushed garlic, and thyme. Refrigerate for 12 hours to firm up the meat and season it thoroughly.

2. Desalting and drying

   Rinse the legs under cold water to remove all salt. Pat dry thoroughly with a clean cloth; moisture is the enemy of confit.

3. Slow cooking in fat

   Submerge the legs in melted duck fat. Cook over very low heat, never allowing it to boil. The meat should be meltingly tender and pull away from the bone.

4. Final browning

   Heat a pan over high heat. Place the legs skin-side down until the skin is reddish-brown, crispy, and the fat has rendered.

Chef's tips

• The fat should never boil, it should just 'shiver'.
• Keep the filtered fat in the fridge; it's perfect for roasting potatoes.

Storage

Can be kept for several weeks in the fridge, fully submerged in its fat, or several months in sterilized jars.