Classic French Duck Confit

Ingredients

• 4 duck legs (800g / 1.76 lbs) 4 duck legs (800g / 1.76 lbs)
• 4 cups (950ml) duck fat 4 cups (950ml) duck fat
• 4 cloves of garlic, crushed 4 cloves of garlic, crushed
• 4 sprigs of fresh thyme 4 sprigs of fresh thyme
• 2 bay leaves 2 bay leaves
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper

Nutrition

• Calories (kcal / KJ): 600 kcal / 2510 KJ
• Fat (total, saturated): 50g, 15g
• Carbohydrates (total, sugars): 0g, 0g
• Protein: 40g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 120°C (250°F).
2. 2.
   Season the duck legs with salt and pepper on both sides.
3. 3.
   In a large ovenproof dish, arrange the duck legs in a single layer.
4. 4.
   Add the crushed garlic, thyme sprigs, and bay leaves to the dish.
5. 5.
   Pour the duck fat over the duck legs, ensuring they are fully submerged.
6. 6.
   Cover the dish with aluminum foil and place it in the preheated oven.
7. 7.
   Slow-cook the duck legs for approximately 3 hours, or until the meat is tender and easily pulls away from the bone.
8. 8.
   Remove the dish from the oven and carefully transfer the duck legs to a separate plate.
9. 9.
   Increase the oven temperature to 220°C (425°F).
10. 10.
    Place the duck legs on a baking sheet and return them to the oven for 10-15 minutes, or until the skin becomes crispy and golden.
11. 11.
    Once done, remove the duck legs from the oven and let them rest for a few minutes before serving.

Treat your ingredients with care...

• Duck legs — Make sure to choose high-quality duck legs with a good amount of fat for the best results.
• Duck fat — If you can't find duck fat, you can substitute it with goose fat or a combination of duck fat and vegetable oil for a similar flavor.

Tips & Tricks

• For an extra layer of flavor, marinate the duck legs in the herb and spice mixture overnight before cooking.
• Save the rendered duck fat for future use in other recipes, as it adds incredible flavor to roasted potatoes or vegetables.
• To achieve an even crispier skin, you can broil the duck legs for a couple of minutes after baking.

Serving advice

Serve the Duck Confit hot, accompanied by a side of roasted potatoes or a fresh green salad. Garnish with a sprig of fresh thyme for an elegant touch.

Presentation advice

Arrange the Duck Confit on a plate, placing the crispy skin facing upwards. Drizzle a small amount of the rendered duck fat over the top for added richness. Serve with the suggested side dishes and garnish with fresh herbs for an appealing presentation.