Duck Leg Confit

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

The word 'confit' comes from the verb 'confire' - to preserve food for the future using one of the preserving substances (vinegar, honey, fats, marinade, sugar, salt). Duck or goose confit is an ancient method of preservation, a 'signature' preparation of ducks and geese from the southwest of France.

Ingredients

Duck wings - 4 pieces
Salt - to taste
Ground Black Pepper - to taste
Thyme - 3 sprigs
Fresh Rose Hips - 3 sprigs
Duck Fat - 10.6 oz
Garlic - 2 cloves

Step by Step guide

Step 1

Score the skin on the duck legs in a crisscross pattern with a sharp knife, then rub with salt and pepper. Place the legs in a heatproof dish, layering with sprigs of thyme and rosemary. Set aside to marinate in a cool place for 24 hours.

Step 2

Remove the thyme and rosemary sprigs, add a couple of unpeeled garlic cloves, and cover with melted duck fat.

Step 3

Preheat the oven to 320°F (320 degrees Fahrenheit), place the dish with the legs inside, and cook for about 2 hours. The cooked legs can be stored in the refrigerator for an extended period, submerged in a generous amount of duck fat.