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Duck Confit
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PrintIngredients
1 cup coarse salt
1 tablespoon freshly ground black pepper
2 tablespoons fresh thyme leaves, chopped
2 bay leaves, finely crumbled
8 duck legs or 4 legs and thighs, rinsed and patted dry
8 cups rendered fat or extra-virgin olive oil
Directions
- Combine the salt, pepper, thyme and bay leaves. Put the duck on a rimmed baking sheet and sprinkle with the mixture. Wrap in plastic, put in the refrigerator and cure overnight, for at least 8 hours.
- Put the fat or oil in a Dutch oven over medium heat. Meanwhile, rinse the salt mixture from the duck and blot dry. When the fat has melted and just barely sending up a bubble, carefully add the duck and adjust the heat to medium low, so the oil sends up bubbles every now and then. Cook the legs, undisturbed, until the meat has pulled away from the leg bone and is very tender, about 2 hours. At this point the pot can be cooled, covered and refrigerated for up to a couple weeks.
- To serve, heat the oven to 300 degrees F. Remove the legs from the fat and let the excess fat drain off. Heat a large skillet on the stovetop over medium-high heat. When the skillet is hot, add the duck pieces, skin side down, and cook until crisp, about 10 minutes. Transfer to the oven and bake until completely golden brown, about 15 minutes.
photo by Allan Thinks