Duck leg confit

Step-by-step preparation

Cooking time: 1 day 6 hr

1. STEP 1

   

   How to make duck confit? Prepare the required products. If necessary, defrost the meat overnight on the bottom shelf of the refrigerator. Wash it and dry it. Peel the garlic and cut it into pieces.

2. STEP 2

   

   Place the garlic in a mortar with a generous pinch of salt and grind to a paste. If you don’t have a mortar, use a garlic press or crush the garlic with the bottom of a frying pan, covering it with cling film.

3. STEP 3

   

   Place the prepared garlic and salt into a large bowl.

4. STEP 4

   

   Place the pepper in a mortar and grind to coarse crumbs. No mortar - a rolling pin or the bottom of a frying pan will help you!

5. STEP 5

   

   Place the crushed pepper in the same large bowl that already contains the garlic. Add the remaining salt here.

6. STEP 6

   

   Clean the duck. Trim off the fatty parts and excess skin with a sharp knife.

7. STEP 7

   

   Place the trimmed meat in a large bowl with the garlic and spices.

8. STEP 8

   

   Rub the garlic mixture all over the duck. Leave to marinate for a day, covering the top with cling film.

9. STEP 9

   

   After a day, remove the spices from the meat. The chef does this with a brush and says it’s very convenient. Place the duck in a fireproof dish.

10. STEP 10

    

    Cover the duck legs with fat. You need enough of it to cover the meat completely. The chef says that for the first time you can fill it with good sunflower oil, but the most delicious bird is in its native fat. Cover the fat-soaked duck with a lid or foil and place in the oven. Cook for 30-40 minutes at 160 degrees. Then reduce the temperature to 90 degrees and cook for 3-4 hours until the meat is soft.

11. STEP 11

    

    This is what the dish will look like. The main secret of proper duck confit is in the oven. No top-on-the-stove or I’ll-try-it-in-the-multi-cooker!

12. STEP 12

    

    It is better to let the finished meat rest and cool. To do this, remove the meat from the fat and place it in a container with a lid. Store the container in the refrigerator. The fat can be used next time by pouring it into a bottle. When we are ready to serve, fry the duck in a dry and very hot frying pan on all sides.

Comments on the recipe

Elena Elena

05.11.2023

4.7

The dish looks very appetizing! I know a recipe for roast duck legs with potatoes, I’m sharing a link to the video, maybe someone will find it useful.

Ira

05.11.2023

5

Foster! What delicious duck legs!!! Although the preparation process for this dish is long, I really want to try it! The meat is so tender in appearance, soft and juicy! I ate a very tasty duck a long time ago, while visiting a village, where they once cooked it in the oven. Back then I wasn’t very interested in recipes, just to eat delicious food! Therefore, I don’t know what else was added there, or maybe it was according to the same recipe as here. True, this is really a cholesterol bomb, people with this problem need to be more careful. Great tip about the bottom of the pan, I’ll definitely try it. Thank you very much for the recipe!

Skazka

05.11.2023

5

Great recipe! My favorite dishes are duck dishes. And I like the side dish too. Thank you