How to Make Duck Confit

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How to Make Duck Confit

Makes 4 or More Servings (depending on application)

Duck confit is traditionally made by slow-cooking duck legs in duck fat until the meat becomes super tender. It’s rich, delicious, and can be served hot or cold as the protein on a salad or entrée plate. The meat can also be taken off the bone, shredded, and used as an ingredient in all sorts of tasty dishes.

We also sell pre-cooked duck confit if you want to skip this step.


INGREDIENTS
  • Rendered Duck Fat to cover (we used a little over 3lbs)
  • 4 Duck Legs
  • ¼ tsp Cayenne Pepper
  • 1 ½ tsp Fennel Seed
  • 1” Cinnamon Stick
  • ½ tsp Dried Thyme
  • 2 Bay Leaves
  • 1 ½ tbsp Kosher Salt

DIRECTIONS

1

If your duck legs have any flaps of excess body fat hanging off of them, remove the excess fat and render it for use as cooking fat in the confit.
2

Grind together the cayenne, fennel seed, cinnamon stick, dried thyme and bay leaves (how to grind spices).
3

Rub the duck legs with the salt and spices. Store them in the fridge at least overnight (ideally 48 hours).
4

When you’re ready to cook the duck, preheat your oven to 275 degrees.
5

Lightly rinse off the salt & spice cure. Pat the duck legs dry.
6

Place the duck legs in a narrow, deep, oven-safe vessel (baking dish, etc).
7

Melt the duck fat on the stove and pour it over the duck to fully cover the legs.
8

Move the legs in fat to the oven to cook. Let them cook 1 ½-2 hours if you want to serve on the bone or shred while keeping a firmer texture, 2-3 hours if you want the meat to be softer and falling apart into the fat.
9

Pull the confit out of the stove.
10

Use the duck legs in your recipes or serve them as is. Or let them cool for a bit and store them in the refrigerator (with or without the fat).
The leftover duck fat can be used in other duck fat recipes.

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