Duck Leg Confit Recipe

Easy Duck Confit Recipe Simply Recipes

WEBOct 12, 2023 · Pat the duck legs dry with paper towels. Prick the skin of the duck all over: Find a needle or a very pointy knife and prick the skin of the duck all over. Focus on the …

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Duck Leg Confit: 3 Hours, 3 Ingredients Alexandra’s …

WEBDec 19, 2013 · How to Make Duck Confit: A Step-by-Step Guide. Making duck confit is a two-part process: first the legs braise slowly in fat; then …

1. Preheat the oven to 325ºF.
2. Place duck legs in a 9×13-inch or other similarly sized baking pan — you want them to fit somewhat snuggly (more snug than what you see in the pictures is just fine). Sprinkle with the tablespoon of kosher salt. Cover legs with sticks of butter, breaking the sticks in half if necessary. Cover pan tightly with aluminum foil — use a couple of sheets of foil if necessary. Be sure to wrap tightly.
3. Bake for 2.5 hours. Remove pan from oven. Let cool briefly, then remove foil to cool completely. Once cool enough to handle, transfer legs to a plate (if serving immediately or within the next few hours) or a storage container (if serving on subsequent days). Transfer fat to a storage container. Label it duck fat. Store in fridge indefinitely. When you make confit again, use this fat in place of butter. (Note: You may need to pop your vat of duck fat in the microwave so that you can pour it out of its container. Alternatively, plop the container into hot water, or let it sit at room temperature for a few hours.)
4. If possible, bring the cooked duck legs to room temperature an hour before cooking. If you feel like being fancy, use the heel of your knife to whack off the top half of the bone nub at the end of each duck leg (see photo for guidance). Also, trim off any fat extending up the bone. Note: this is purely for presentation purposes and truly is not necessary.

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