Duck Confit

Confit is the time-honored French tradition of cooking meat slowly in its own fat until meltingly tender. This recipe uses classic confit seasonings. Modify the spices to add your own flavor.

Ratings

Prep Time {20 min; 2.5 days inactive}

Cook Time {3 hr}

Serving Size {4 servings}

Ingredients


1 (4-5 lb.) Maple Leaf Farms Whole Duck, cut into 4 pieces


2 Tbsp. Kosher Salt


1 tsp. Cracked Black Pepper


4 Whole Bay Leaves


6 Crushed Garlic Cloves


1/2 bunch Fresh Thyme


2 lb. Duck Fat

Directions

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1. Rub the duck with the kosher salt. Place it skin-side down in a plastic container or stainless steel deep-sided pan (hotel pan), large enough to hold all pieces flat. Season with pepper, bay leaves, garlic and thyme. Cover and refrigerate overnight.


2. Transfer duck to a roasting pan. Bake at 325°F for 15-20 minutes, until brown.


3. Melt duck fat, pour over pieces to cover them completely.


4. Cover and bake at 300°F until the duck is very tender, approximately 2 hours.


5. Remove duck from fat and place in a hotel pan. Ladle the cooking fat, careful not to add any of the cooking juices, to cover completely.


6. Cover the pan and refrigerate for 2 days to allow the flavors to mellow.


7. Remove the duck, scrape off excess congealed fat. Bake at 350°F until skin is crisp and meat is hot, approximately 30 minutes.


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