Duck Confit Recipe French

Crispy Duck Confit a French Classic Perfectly Provence

WEBApr 12, 2021 · Toss the duck legs with salt, peppercorns, thyme, onion, and garlic in a large bowl. Cover with plastic wrap and refrigerate for …

1. To make the confit, in a large bowl toss the duck legs with the salt, peppercorns, thyme, onion, and garlic. Cover with plastic wrap and refrigerate for 3 days.
2. Preheat the oven to 250°F (120°C). Rinse the legs and discard the salt mixture. Place the duck in a large Dutch oven and cover with 1 inch of the duck fat. Bake until the meat just barely falls off the bone, about 3 hours.
3. Remove the duck from the oven and let it cool in the fat. To serve later, freeze in individual portions with a small amount of fat (for the express purpose of having it ready when you need to brown the skin) and serve it at another time.
4. To crisp the duck legs, spoon a generous dollop of duck fat in a large nonstick skillet over low heat until it melts. Add the duck legs, skin-side down, and cook until the skin starts to crackle and turn brown, about 10 minutes. Low and slow is the preferred method here. Transfer to a plate and keep warm. Set the skillet aside.

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