How To Make Confit of Duck
A tender and flavorful duck dish with crispy skin and a rich, succulent taste.
Serves:
Ingredients
- 4 duck legs
- 2 cups duck fat
- 4 cloves garlic, crushed
- 4 sprigs thyme
- Salt and pepper to taste
Instructions
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Preheat the oven to 250°F (120°C).
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Season the duck legs with salt and pepper on both sides.
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Place the duck legs in a deep baking dish.
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Add the duck fat, garlic, and thyme to the dish, ensuring the duck legs are fully submerged in the fat.
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Cover the dish with aluminum foil and place in the preheated oven.
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Cook for 4 hours or until the meat is tender and the skin is crispy.
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Remove the dish from the oven and let it cool slightly.
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Carefully remove the duck legs from the fat and transfer to a paper towel-lined plate to drain excess fat.
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Heat a large skillet over medium-high heat.
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Place the duck legs, skin-side down, in the skillet and cook for 2-3 minutes until the skin is crispy.
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Flip the legs and cook for an additional 2 minutes.
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Serve the confit of duck with your choice of side dishes or accompaniments.
Nutrition
- Calories : 690kcal
- Total Fat : 58g
- Saturated Fat : 17g
- Cholesterol : 163mg
- Sodium : 95mg
- Protein : 43g
- Iron : 7mg
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