What Is Duck Confit?
Gently cured duck legs bathed in their own fat and slowly cooked to falling-off-the-bone perfection.
Itll roll your eyes back it’s so good.
Simply Recipes / Mihaela Kozaric Sebrek
Real confit takes more than a day to make.
But I have a work-around that takes just a little more than two hours and is nearly as good.
And its easy I mean super easy.
Simply Recipes / Mihaela Kozaric Sebrek
Get yourself duck legs.
You will want at least one per person, but two per person is better.
You may have to have your butcher order them.
simplyrecipes / Mihaela Kozaric Sebrek
Specialty grocers may have them fresh or frozen.
Curing slaughtered ducks in salt and braising them in their own rendered fat helped preserve them throughout the winter.
What Does Confit Mean?
Simply Recipes / Mihaela Kozaric Sebrek
Confit comes from the French verb “confire,” which means to preserve.
you might also confit vegetables by cooking them slowly covered by oil.
Try it in these dishes, replacing part or all of the oil with duck fat.
Simply Recipes / Mihaela Kozaric Sebrek
Find a needle or a very pointy knife and prick the skin of the duck all over.
Focus on the skin that covers fat.
You are doing this to give the fat that lies under the skin a place to seep out.
Simply Recipes / Mihaela Kozaric Sebrek
If you dont do this, it will be far more difficult to get crispy skin.
Let them rest at room temperature for at least 20 minutes and up to 1 hour.
Dont worry, theyll be fine.
Simply Recipes / Mihaela Kozaric Sebrek
Simple Tip!
Put the duck legs in a small casserole, skin side up.
You want it just big enough to hold the legs.
Simply Recipes / Mihaela Kozaric Sebrek
Do not preheat the oven.
You want to cook the duck as gently as possible.
Walk away and watch football, go shopping, read a book or something.
Simply Recipes / Mihaela Kozaric Sebrek
Every duck has a different level of fat, so I cant tell you exactly.
But it will be at least 90 minutes, and 2 hours is better.
When the skin is starting to look crispy, turn up the heat to 375F (190C).
Simply Recipes / Mihaela Kozaric Sebrek
Check after 15 minutes.
Youre looking for a light golden brown.
Remove from the oven and let cool for 10 to 15 minutes before eating.
Save the accumulated fat for cooking vegetables, other meats or for keeping your skin shiny.
Well wrapped, the duck meat itself will last up to 2 weeks in the fridge.
What to do with your lovely duck legs?
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