Duck Confit
📝 Nicolle Palomino
Updated 11/16/2022
While duck confit looks super complicated, it is one of the easiest preparations of duck and is definitely easier than searing duck breasts.
Yields 2 servings
Ingredients
- 2 duck legs, thigh attached
- 400 g of duck fact
- 1 tsp of crushed juniper berries
- 1 clove of garlic, minced
- 1 bay leaf, crushed.
- Plenty of salt
- Pepper to taste
Directions
- We want to create a dry brine for the duck legs to draw moisture, place the spice mixture on the flesh side of the duck legs and leave it covered in a fridge overnight. This draws water out of the meat leaving it more flavorful.
- Very carefully, melt the duck fat in a very small deep sauce pot (around 6 inches in diameter) over low heat on the stovetop.
- Completely submerge the duck legs in the now hot duck fat and cook on low heat uncovered for two to three hours, or until the meat is tender.
- Once cooked all the way through, quickly sear the duck skin on high heat in a pan with olive oil for about two minutes or until the skin gets crispy.
- Serve with other French accompaniments such as bouillabaisse, asparagus and hollandaise. A recommended wine pairing for a dish like this is a light bodied red from France such as a youthful Pinot Noir Burgundy or a Gamay Nouveau from Boujealais!
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