Duck Confit
Duck Confit — a classic French dish that's wonderfully versatile.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Miscellaneous, French, Gluten-Free, Nut-Free, Dairy-Free, Egg-Free
Ingredients
- 1 tsp sea salt
- 4 pcs bay leaf
- 4 pcs garlic
- 1 tbsp thyme
- 4 pcs duck legs
- 100 ml white wine
Instructions
- Sprinkle half of the salt, half of the garlic, and half of the herbs in a small shallow dish.
- Arrange the duck legs, skin side facing up, atop the seasoning.
- Distribute the remaining salt, garlic, and herbs over the duck legs.
- Cover the dish and place it in the refrigerator for the night.
- In a saucepan that fits the duck legs in a single layer, pour in the wine.
- Gently brush off the salt from the duck legs.
- Set the duck legs, skin side down, into the wine.
- Put a lid on the saucepan.
- Heat the pan over medium heat.
- Once the wine begins to simmer, reduce the heat to the lowest setting.
- Let the duck legs cook for 2 hours, checking occasionally to maintain a barely simmering liquid.
- After 2 hours, ensure that the duck legs are swimming in their own fat and that the meat is tender.
- Allow the duck legs to cool down.
- If preferred, tightly pack the duck legs into a plastic container or jar.
- Pour the fat over the duck legs, steering clear of the liquid at the bottom of the pan.
- Seal the container and refrigerate for up to a month or freeze for up to 3 months.
- Save the remaining liquid for making gravy.
- To reheat, preheat your oven to 220C/fan 200C/gas 7.
- Take the duck legs out of the fat.
- Arrange the duck legs, skin side down, in an ovenproof frying pan.
- Roast the duck legs for 30-40 minutes, flipping halfway through, until they are browned and crispy.
- Serve the duck legs alongside reheated gravy, a fresh salad, and some golden crispy potatoes.