Duck Confit

Instructions

1. 1

   Prepare Herb Base for Duck

   17 min

   Start your preparation a day before cooking by taking a shallow dish. Layer half of the sea salt, half of the garlic (sliced or minced), and half of the thyme in the bottom of the dish to create a flavorful base for the duck legs.

2. 2

   Arrange Duck Legs for Curing

   5 min

   Place the duck legs skin-side up over the herb mixture in the dish. Top them with the remaining sea salt, garlic, and thyme. Cover the dish tightly with plastic wrap and refrigerate overnight, or up to 2 days for optimal flavor absorption.

3. 3

   Prepare for Cooking Duck

   17 min

   On the day of cooking, take a saucepan that can hold the duck legs snugly in a single layer. Pour in white wine and remove any excess salt from the duck legs, then carefully position them skin-side down in the wine to begin the cooking process.

4. 4

   Simmer Duck in Wine

   7 min

   Cover the saucepan with a lid and heat it over medium heat until the white wine starts to simmer gently. Once simmering, turn the heat down to the lowest setting and allow the duck to cook for 2 hours, making sure the liquid stays just below a simmer to ensure tenderness.

5. 5

   Cool Duck After Cooking

   17 min

   After 2 hours of slow cooking, check that the duck is tender and submerged in its own fat. Remove the pan from heat and let the duck cool in the cooking liquid for enhanced flavor and moisture retention.

6. 6

   Store Duck for Later Use

   17 min

   If you're serving the duck immediately, it’s ready to enjoy. For those who prefer a crispy finish later, transfer the duck legs to a container, cover them with the cooking fat, and refrigerate for up to a month or freeze for up to 3 months.

7. 7

   Preheat Oven for Crisping

   5 min

   When ready to serve, preheat your oven to 220°C (fan 200°C/gas mark 7) to get it nicely hot for crisping. Carefully remove the duck legs from the fat and place them skin-side down in an ovenproof pan.

8. 8

   Crisp Duck Legs in Oven

   ~2 hr

   Roast the duck legs in the preheated oven for 30-40 minutes, flipping them halfway through cooking to achieve an even crispness. The skin should turn golden and crispy, making it perfect to serve alongside gravy, a fresh salad, and crispy golden potatoes.

FAQ