Description
A delicious duck confit recipe enhanced with smoked sea salt for added flavor.
Ingredients
Scale
- 4 duck legs
- 1 cup duck fat
- 2 teaspoons smoked sea salt
- 2 garlic cloves, crushed
- 1 sprig of thyme
- 1 bay leaf
Instructions
- Preheat the oven to 225°F (107°C).
- Season the duck legs with smoked sea salt, garlic, thyme, and bay leaf.
- Submerge the duck legs in the duck fat in an oven-proof dish.
- Cover and cook for 4-6 hours until the meat is tender.
- Remove the duck legs and let them cool.
- For serving, crisp the skin in a hot skillet until golden brown.
Notes
- For best results, refrigerate the duck confit for a day before serving.
- Serve with a side of roasted potatoes and greens.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 leg
- Calories: 490
- Sugar: 0 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 32 g
- Cholesterol: 120 mg