Duck Confit

plate February 7, 2015
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serves: 2-4 people
prep: 15 minutes
cook: 3 hours

  • 2 duck legs
  • several cloves of garlic
  • a few sprigs of fresh thyme
  • salt and pepper to taste
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Duck…the new chicken? Well maybe not quite. It might not be quite as versatile as chicken and so far, the kids aren’t the biggest fans, but I am all about it. I mean, I live in Long Island, home of the Big Duck and the Long Island Ducks and many duck farms. If you aren’t roasting it, you’ll usually use either the breast or the legs but often not both. I haven’t had much luck buying only breast or only legs, so instead I buy the whole thing and break it down myself. The anatomy is the same as a chicken…so if you’ve ever carved a chicken, you can handle the duck. For the breasts you are usually going to render the fat and pan roast with a variety of seasoning. For the legs, I always make confit.

The anatomy is the same as a chicken…so if you’ve ever carved a chicken, you can handle the duck.

The first step is to season the legs and let them sit overnight. You can get creative with different peppers and herbs or you can just use salt. On day two you should puncture the legs all over so that the fat will melt out. I use a fondu fork for this. Next place them in a small casserole dish and roast at 280-300 for a couple hours. If you have extra duck fat around you can throw that it too, but the fat from the legs themselves should be adequate. The meat will likely be cooked after a couple of hours, but you want fall-of-the-bone tender, so allow it to continue cooking until this is achieved. Often 2-3 hours.

The confit can be usually immediately either served on the bone next to a salad for dinner or can be taken off the bone and used in an appetizer or eggs or salad. The possibilities are endless. Store the duck confit in the fridge covered in duck fat. The fat creates a seal that keeps the meat from spoiling for up to a month.