Crispy Duck Confit with Red Wine Reduction

Ingredients

• 4 duck legs 4 duck legs
• 4 tablespoons kosher salt 4 tablespoons kosher salt
• 1 tablespoon black peppercorns 1 tablespoon black peppercorns
• 4 sprigs fresh thyme 4 sprigs fresh thyme
• 4 cloves garlic, crushed 4 cloves garlic, crushed
• 2 cups duck fat (or substitute with vegetable oil) 2 cups duck fat (or substitute with vegetable oil)
• 1 bottle red wine 1 bottle red wine
• 2 shallots, finely chopped 2 shallots, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons butter 2 tablespoons butter
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 10g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 38g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, combine the kosher salt, black peppercorns, thyme, and crushed garlic. Rub the mixture all over the duck legs, ensuring they are well coated. Place the duck legs in a dish, cover, and refrigerate for at least 24 hours.
2. 2.
   Preheat the oven to 300°F (150°C).
3. 3.
   Rinse the duck legs under cold water to remove the excess salt mixture. Pat them dry with paper towels.
4. 4.
   In a large oven-safe skillet, heat the duck fat over medium heat. Add the duck legs, skin side down, and cook for about 10 minutes, until the skin is golden brown and crispy. Flip the legs and cook for another 5 minutes.
5. 5.
   Transfer the skillet to the preheated oven and cook for 2 to 2 1/2 hours, until the meat is tender and easily pulls away from the bone.
6. 6.
   While the duck is cooking, prepare the red wine reduction. In a saucepan, melt the butter over medium heat. Add the shallots and minced garlic, and sauté until softened.
7. 7.
   Pour in the red wine and bring to a simmer. Cook for about 20 minutes, until the wine has reduced by half and has a syrupy consistency. Season with salt and pepper to taste.
8. 8.
   Once the duck is cooked, remove it from the oven and let it rest for a few minutes. Serve the duck legs with the red wine reduction drizzled over the top.

Treat your ingredients with care...

• Duck legs — Make sure to thoroughly coat the duck legs with the salt mixture and refrigerate for at least 24 hours. This step is crucial for the flavor and texture of the final dish.
• Red wine — Choose a good quality red wine for the reduction, as it will greatly impact the taste of the sauce. A full-bodied red wine, such as Cabernet Sauvignon or Merlot, works well.

Tips & Tricks

• For an extra crispy skin, you can place the duck legs under the broiler for a few minutes after they are cooked.
• If you don't have duck fat, you can use vegetable oil instead. However, duck fat adds a unique flavor and richness to the dish.
• Serve the Crispy Duck Confit with roasted potatoes or a side of sautéed vegetables for a complete meal.
• Leftover duck fat can be strained and stored in the refrigerator for future use in cooking or frying.
• To save time, you can prepare the duck legs in advance and refrigerate them after cooking. When ready to serve, simply reheat them in a hot oven for a few minutes.

Serving advice

Serve the Crispy Duck Confit on a warm plate, drizzled with the red wine reduction. Garnish with fresh thyme sprigs for an elegant touch. Accompany the dish with a side of roasted potatoes or a green salad.

Presentation advice

Arrange the duck legs on the plate with the crispy skin facing up, showcasing their golden brown color. Spoon the red wine reduction around the duck legs, creating an artistic swirl. Add a sprig of fresh thyme as a garnish for a pop of green.