Description
Crispy Duck Confit
Golden, tender, and irresistibly crispy—this classic French duck confit is slow-cooked to perfection with aromatic herbs and spices for a rich, elegant meal!
Ingredients
4 duck legs (thigh and drumstick attached)
1/4 cup kosher salt
4 garlic cloves, smashed
4 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf, torn into pieces
1 tsp black peppercorns, crushed
4 cups duck fat (or olive oil as a substitute)
For Garnish:
Fresh thyme sprigs
Flaky sea salt
Directions
Cure the duck:
Pat the duck legs dry and rub them with kosher salt, garlic, thyme, rosemary, bay leaf, and crushed peppercorns.
Place the duck legs in a dish, cover, and refrigerate for 12–24 hours to allow the flavors to infuse.
Rinse and dry:
Rinse the duck legs under cold water to remove excess salt and herbs. Pat completely dry with paper towels.
Slow-cook the duck:
Preheat the oven to 225°F (110°C). Place the duck legs in a baking dish or Dutch oven and pour melted duck fat over them, ensuring they are fully submerged.
Cook in the oven for 2 1/2 to 3 hours, until the meat is tender and easily pulls away from the bone.
Crisp the duck:
Remove the duck legs from the fat (reserve the fat for other uses). Heat a skillet over medium-high heat. Place the duck legs skin-side down and sear until the skin is golden brown and crispy (about 4–5 minutes).
Serve and garnish:
Plate the duck confit and sprinkle with flaky sea salt and fresh thyme. Serve with roasted potatoes, greens, or a light salad.
Prep Time: 15 minutes
Cook Time: 3 hours
Rest Time: 12–24 hours
Total Time: ~4 hours (plus curing time)
Servings: 4
Calories: 450 kcal per serving
This classic French dish is rich, flavorful, and perfect for special occasions or a gourmet dinner at home. Serve with a glass of red wine for the ultimate pairing!
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