Duck Confit
A weekend France dinner. Ready in about 4 hours 57 minutes. Difficulty: more effort.
- 17 minPrep (about)
- 4 hr 40 minCook (about)
- 4 hr 57 minTotal time
- 4Servings
- More effortDifficulty
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Join the waitlist Not nowIngredients
- 4 cloves garlic
- Handful thyme Shopping tip: Fresh sprigs or dried both work (1 tsp dried = 1 tbsp fresh).
- 4 duck legs
- ⅓ cup + 1 tbsp white wine
Spices & seasonings (2): sea salt, bay leaves
- Handful sea salt
- 4 bay leaves
How to make it
Steps in our own plain words.
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Your day before you want to make the half of the herbs, half the garlic, scatter half the salt and dish over the base of a little shallow dish.
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Lay your duck legs, skin-side up, on top.
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Scatter over herbs, garlic and the remaining salt.
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Cover the duck.
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Refrigerate overnight.
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This can be done up.
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Do it to 2 days ahead.
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Pour the wine into a pot that will snugly fit your duck legs in a single layer.
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Brush the salt off the duck legs.
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Place them, skin-side down, in your wine.
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Cover the pan with a lid.
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Place over a medium heat.
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Wait until the wine starts to bubble.
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Turn the heat down to your lowest setting.
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Cook for 2 hours, checking every so often that the liquid is barely simmering.
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After 2 hours, your duck legs should be submerged.
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Do it in their own fat plus your meat should feel incredibly tender when prodded.
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Leave to cool.
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Your duck legs are now cooked plus can be eaten right away – or you can follow your next step if you like them crisp.
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If you are preparing ahead, pack your duck legs tightly in a plastic container or jar.
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Pour over your fat, but not your liquid at the bottom of the pan.
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Cover.
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Leave in your fridge for up to month, or freeze.
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Keep going for up to 3 months.
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Your liquid you are left using makes tasty gravy, which can chilled or frozen until needed.
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To reheat plus crisp up the duck legs.
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Turn the oven on to 425°F (400°F for a fan oven).
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Remove the legs from the fat.
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Place them, skin-side down, in ovenproof frying pan.
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Roast for 30-40 mins, until brown and crisp.
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Turn halfway through.
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Serve with some crisp golden ptoatoes, a crisp salad and the reheated gravy.
On the side: Green salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Rinse the salad greens. Slice the cucumber.
- Put it all in a bowl and toss with the dressing just before eating.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.