Duck confit
- Janine Ratcliffe
Published: December 19, 2014 at 2:32 PM
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Serves 6
A little effort
Total time: 4 hrs
+ overnight curing
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The best recipe for duck confit. This dish, a French classic, is made easy following these simple steps. It's also a smart make-ahead meal for a dinner party
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Try this French classic, then check out our coq au vin, chicken chasseur and more French recipes.
Ingredients
Nutrition
-
6 duck legs
-
a few sprigs thyme
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1 head garlic
cloves separated but not peeled
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1 jar duck or goose fat
approx 300g
cure
- 3 tbsp rock salt
- 1 tbsp demerara sugar
- 1 tsp black peppercorns
- 1 tsp thyme leaves
Nutrition: per serving
- kcal644
- fat60.4g
- carbs0.6g
- fibre0.1g
- protein24.7g
- salt1.1g
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Method
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step 1
Put the duck legs in a dish flesh-side up. Mix all the cure ingredients together.
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step 2
Sprinkle the cure evenly over the flesh then cover with cling film and leave in the fridge overnight. The next day, heat the oven to 140C/120C/gas 1. Take the legs from the cure, rinse under cold running water and pat dry with kitchen paper.
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step 3
Put skin-side up in a baking dish or tin that they fit quite snugly and tuck the thyme and garlic under and around the legs.
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step 4
Gently heat the duck fat until pourable (you can do this in the container on low in a microwave, or sit the container in a small pan of hot water) and pour over the duck.
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step 5
Cover the dish tightly with foil then put in the oven and cook for 3 hours.
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step 6
Take the duck from the oven and allow the fat to cool a little.
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step 7
Lift the duck legs carefully out of the fat. You can finish the duck off in the oven now or store it and cook it later (following step 8, below).
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step 8
Strain the cooking liquid through a fine sieve. Leave the fat to settle then pour the fat away from any duck juices. Put the legs into a clean container and pour over the strained fat to cover. The covered duck can be stored in the fridge for up to 3 weeks, or in the freezer for 2 months.
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step 9
When you want to eat the duck, heat the oven to 220C/fan 200C/gas 7. Scrape off the excess fat if you’ve been storing the confit, put the duck on a roasting tray skin-side up, and cook for about 30 minutes until golden and crisp (you will need to add 5-10 minutes if cooking from chilled).
Authors
Janine RatcliffeFood director
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