Duck confit
Duck legs salt-cured and gently cooked in fat, then crisped in a pan.
Active time30 min
Cooking2 h 30 min
Total15 hResting : 12 h
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Ingredients
- 4 raw fattened duck legs
- 1000 g duck fat
- 1000 g coarse salt
Preparation
Spread the coarse salt under and over the legs in a deep dish. Cover with film and refrigerate for 12 hours.
4 raw fattened duck legs1000 g coarse salt- deep dish
- food wrap
Remove the salt, briefly rinse the legs and dry thoroughly. Melt the fat in a casserole just large enough to keep the legs submerged. Add them and keep the fat at about 80 °C for 2 hours without boiling. The meat should yield easily to a knife tip.
1000 g duck fat- casserole
- cooking thermometer
- clean towel
- knife
Lift out the legs with tongs and drain. Place skin-side down in a pan over medium heat for about 10 minutes until crisp. Serve hot. The curing salt and excess cooking fat are not part of the served dish.
- tongs
- frying pan
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration