Public Recipe

    Easy Duck Confit

    French

    Serves 2
    French

    Ingredients

    Servings
    2
    • 2 leg duck legs — patted dry (main protein)
    • 1 tbsp kosher salt — for curing (seasoning and cure)
    • 1 tsp oil or melted duck fat — for coating dish (fat)

    Mise en Place

    0/2

    Process

    1

    prep duck

    1. 1.Pat the duck legs dry with paper towels.
    2. 2.Prick the skin of the duck all over with a needle or pointy knife, focusing on fatty areas and avoiding the meat.
    3. 3.Salt the duck legs generously and let them rest at room temperature for 20 to 60 minutes.
    2

    slow roast

    1. 1.Place duck legs skin-side up in a small casserole dish, close together but not overlapping.
    2. 2.Place the dish in a cold oven, then set the temperature to 300°F (150°C).
    3. 3.Cook for 90 minutes to 2 hours until the duck is partly submerged in its own melted fat.
    3

    crisp skin

    1. 1.Increase the oven temperature to 375°F (190°C).
    2. 2.Roast for approximately 15 minutes until the skin is light golden brown and crispy.

    Plating

    • Serve as a main course with roasted vegetables, mashed potatoes, or a green salad.
    • Can be shredded for use in pasta, salads, or cassoulet.

    Sensory Checks

    Check

    After 90 minutes, the duck should be sitting in a pool of its own rendered fat.

    Color

    The skin should be golden brown and make a crackling sound when tapped.

    Texture

    The meat should be tender enough to fall off the bone.

    Common Errors

    • ⚠ Piercing the meat while pricking the skin, which lets juices escape and dries out the leg.
    • ⚠ Preheating the oven; starting cold allows the fat to render more effectively.
    • ⚠ Using a dish that is too large; the legs should fit snugly to be submerged in their own fat.

    Notes

    • The rendered duck fat is 'liquid gold'—strain it through cheesecloth and keep in the fridge for up to 6 months.
    • Cooked duck meat lasts up to 2 weeks in the fridge if well wrapped.
    • Goose legs can be substituted for duck legs.

    Nutrition

    Per 1 duck leg

    Calories: 492
    Protein: 61g
    Fat: 26g
    Carbs: 0g

    Amanah Compilation

    Engine: Amanah Engine v1.0

    Structural completeness: 98%

    Techniques in this recipe