Traditional Duck Confit
Ingredients
- 4 pcDuck leg (whole)
- 1 kgRendered duck fat (melted)
- 80 gGray sea salt (coarse salt)
- 4 pcGarlic (crushed)
- 4 pcThyme (fresh)
- 1 tbspBlack peppercorns (whole)
Method
Meat that falls off the bone, protected by a golden, crispy skin. The powerful aroma of warm fat and thyme infuses every bite.
- 1
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
Rinse the legs under cold water to remove all salt. Pat dry thoroughly with a clean cloth; moisture is the enemy of confit.
- 3
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
Heat a pan over high heat. Place the legs skin-side down until the skin is reddish-brown, crispy, and the fat has rendered.
Frequently asked questions
How do you get this dish right?
- The fat should never boil, it should just 'shiver'.
- Keep the filtered fat in the fridge; it's perfect for roasting potatoes.
How long does this dish keep?
Can be kept for several weeks in the fridge, fully submerged in its fat, or several months in sterilized jars.
