Duck Confit
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The Tale of Duck Confit
Story updated
Duck confit comes from Gascony in southwestern France, where salting duck legs and slow-cooking them in their own fat was, for centuries, a practical way to preserve meat before refrigeration. The technique let farming families store duck and goose through the winter, and the region's strong tradition of raising waterfowl kept the method alive long after it was strictly necessary.
Ingredients
Scale:· 4 servings
- 4 duck legs
- 3 tbsp coarse salt
- 4 cloves garlic, smashed
- 4 sprigs thyme
- 2 bay leaves
- 4 cups rendered duck fat
- 1 tsp black peppercorns, cracked
Instructions
- 1Rub duck legs with salt, garlic, thyme, bay leaves, and pepper, and cure in the fridge overnight.
- 2Rinse off the cure and pat the duck legs completely dry.
- 3Submerge duck legs in melted duck fat in a small ovenproof pot.
- 4Cook at 275°F for 2.5 to 3 hours until the meat is fork-tender.
- 5Cool legs in the fat, then store submerged until ready to serve.
- 6Before serving, sear legs skin side down in a hot pan until crisp.
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