Duck Confit

Name: Duck Confit
Ingredients: 4 ea. (about 2 pounds) duck leg portions with thighs attached, excess fat trimmed and reserved; 1 tablespoon plus ⅛ teaspoon salt; ½ teaspoon freshly-ground black pepper; 10 garlic cloves; 4 bay leaves; 4 sprigs fresh thyme; 1½ teaspoon black peppercorns; ½ teaspoon table salt; 4 cups olive oil

Ingredients

4 ea. (about 2 pounds) duck leg portions with thighs attached, excess fat trimmed and reserved
1 tablespoon plus ⅛ teaspoon salt
½ teaspoon freshly-ground black pepper
10 garlic cloves
4 bay leaves
4 sprigs fresh thyme
1½ teaspoon black peppercorns
½ teaspoon table salt
4 cups olive oil

Steps

Lay the duck leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the salt and the black pepper.
Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top.
Put the fat from the ducks in the bottom of a glass or plastic container. Top with the sandwiched leg portions, and sprinkle with the remaining ⅛ teaspoon salt.
Cover and refrigerate for 12 hours.
Preheat the oven to 200°F (95°C).
Remove the duck from the refrigerator. Remove the garlic, bay leaves, thyme, and duck fat and set aside.
Rinse the duck with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels.
Put the garlic, bay leaves, thyme, and duck fat in the bottom of an enameled cast-iron pot. Sprinkle evenly with the peppercorns and table salt.
Lay the duck on top, skin side down. Add the olive oil.
Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.
Remove the duck from the fat. Strain the fat and set aside.
To store the duck confit, place the duck leg portions in a container, cover with the cooking fat, and store in the refrigerator. Alternately, pick the meat from the bones and place it in a stoneware container. Cover the meat with a thin layer of some of the strained fat.
Store in the refrigerator for up to 1 month. The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. The tinge of duck taste in the oil is wonderful.

More recipes with duck, garlic, bay leaves or thyme

Adapted from “Duck Confit” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.

Steps

Lay the duck leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the salt and the black pepper.

Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top.

Put the fat from the ducks in the bottom of a glass or plastic container. Top with the sandwiched leg portions, and sprinkle with the remaining ⅛ teaspoon salt.

Cover and refrigerate for 12 hours.

Preheat the oven to 200°F (95°C).

Remove the duck from the refrigerator. Remove the garlic, bay leaves, thyme, and duck fat and set aside.

Rinse the duck with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels.

Put the garlic, bay leaves, thyme, and duck fat in the bottom of an enameled cast-iron pot. Sprinkle evenly with the peppercorns and table salt.

Lay the duck on top, skin side down. Add the olive oil.

Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.

Remove the duck from the fat. Strain the fat and set aside.

To store the duck confit, place the duck leg portions in a container, cover with the cooking fat, and store in the refrigerator. Alternately, pick the meat from the bones and place it in a stoneware container. Cover the meat with a thin layer of some of the strained fat.

Store in the refrigerator for up to 1 month. The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. The tinge of duck taste in the oil is wonderful.

Adapted from “Duck Confit” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.