Time
215 minutes
Servings
4
Calories
1365
Crispy-skinned duck legs with incredibly tender, succulent meat, traditionally cured and slowly cooked in its own fat.
1365
cal
0.6g
protein
1.6g
carbs
153.6g
fat
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| Duck legs with thigh | 4 pieces | 2 | 0g | 0g | 0g | |||
| Coarse sea salt | 2 tbsp | 0 | 0g | 0g | 0g | |||
| Black pepper | 1 tsp | 1 | 0g | 0g | 0g | |||
| Fresh thyme sprigs | 4 pieces | 1 | 0g | 0g | 0g | |||
| Garlic cloves | 4 cloves | 5 | 0g | 1g | 0g | |||
| Duck fat (or lard) | 3 cups | 1356 | 0g | 0g | 153g |
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| Duck legs with thigh | 4 pieces | 2 | 0g | 0g | 0g | |||
| Coarse sea salt | 2 tbsp | 0 | 0g | 0g | 0g | |||
| Black pepper | 1 tsp | 1 | 0g | 0g | 0g | |||
| Fresh thyme sprigs | 4 pieces | 1 | 0g | 0g | 0g | |||
| Garlic cloves | 4 cloves | 5 | 0g | 1g | 0g | |||
| Duck fat (or lard) | 3 cups | 1356 | 0g | 0g | 153g |
Step 1
Pat duck legs very dry. Rub thoroughly with coarse salt, pepper, minced garlic, and thyme. Refrigerate, covered, for 12-24 hours to cure.
Step 2
Rinse duck legs under cold water to remove excess salt; pat extremely dry with paper towels. This is crucial for crispy skin.
Step 3
Preheat oven to 150°C (300°F). Arrange duck legs snugly in a deep, oven-safe dish. Melt duck fat and pour over the legs until completely submerged.
Step 4
Bake for 2.5-3 hours, or until the meat is very tender and easily pulls away from the bone.
Step 5
Remove duck legs from fat; cool to room temperature. Duck confit can be stored submerged in fat in the fridge for weeks. For immediate serving, preheat oven to 200°C (400°F).
Step 6
Place duck legs skin-side up on a baking sheet. Roast for 15-20 minutes, or until skin is deeply golden and crispy. Alternatively, pan-fry skin-side down until crispy.
Step 7
Serve hot, typically with roasted potatoes or a simple green salad.
Try a remix
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