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Duck Leg Confit Recipe
What is confit in duck confit?
Confit comes from the French word confire, meaning “to preserve.” Duck confit is made by slowly cooking duck legs in their own fat. This process not only preserves the meat, but also results in incredibly tender and flavorful duck.
If you’re looking for an easy and delicious duck confit recipe, look no further! Whether cooking for your family or a fancy dinner party, this is a recipe that is sure to impress your guests and have them asking for seconds.
How To Make Duck Confit
Hello there friends, today I'm going to share with you how to make duck confit! Truly one of my most favorite things to eat. If you have never tried a Duck Confit I highly recommend doing so! You definitely will not regret it. Simple to make and delcious!
Recipe Video
Recipe Ingredients
- 4 to 8 Legs
- 2 to 4 tablespoons Kosher Salt
- Approx. 6 cups of Duck Fat or enough to cover the legs
- 10 to 15 Juniper Berries smashed, optional
- 1 or 2 Bay Leaves
- 1 tablespoons Cracked Black Pepper
Recipe Instructions
Cooking duck legs in fat makes the meat incredibly moist delicious but not oily. There is no chance it will dry out and become tough and you are pretty much guaranteed amazing flavor. It’s also really easy to do. To cure the meat, each duck leg should be sprinkled with coarse salt (like kosher salt) and then refrigerated for 24 hours.
- Coat the Duck legs with the salt and place on a rack in the refrigerator overnight NOT covered. The next day remove the salt with a pastry brush or a dry kitchen rag.
- Melt the duck fat over a very low flame.
- Place the legs in a deep roasting pan or a lasagna pan and submerge the duck legs completely in fat.
- Cooking the duck “Confit” requires low heat for a long time.
- Temperature of the oven should be 250°F/120°C and the time should be around 3 to 4 hours depending on the size of your legs. The goal is to have the meat fall easily off the bone. In fact, one sign that the duck is done is that the meat pulls away, exposing bone.
- After being cooked, the meat can be served immediately or stored in the fat, refrigerated, for 3 to 4 weeks.
- If you are serving it immediately, place some duck fat in a frying pan under medium heat and when hot place the Duck legs skin side down and crisp for a few minutes. You can achieve the same result on a cookie sheet under the broiler.
You can find the items below used in making this dish at our online store!
Private Notes
Master Chef at ClickThru Digital Marketing & SEO
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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gracias