Description
A classic French dish, Duck Leg Confit is rich, flavorful, and tender, made by slowly cooking duck legs in their own fat.
Ingredients
Scale
- 4 duck legs
- 1 quart rendered duck fat
- 4 cloves garlic, smashed
- 2 sprigs fresh thyme
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon herbes de Provence
Instructions
- In a large pot, combine the duck legs with the duck fat, garlic, thyme, salt, pepper, and herbes de Provence.
- Heat over low heat until the fat has melted and covers the duck legs completely.
- Simmer gently for about 2-3 hours, until the duck is tender and can be easily pulled apart.
- Remove the duck legs from the fat and let them cool.
- To serve, crisp the duck legs in a hot skillet for a few minutes on each side.
Notes
- Duck confit can be stored in the refrigerator in the duck fat for several weeks.
- For best results, use high-quality duck fat.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 leg
- Calories: 800
- Sugar: 0g
- Sodium: 600mg
- Fat: 70g
- Saturated Fat: 20g
- Unsaturated Fat: 40g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 55g
- Cholesterol: 200mg