Olive Magazine

Duck confit

Published: December 19, 2014 at 2:32 pm
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  • Preparation and cooking time
    • Total time
    • + overnight curing
  • A little effort
  • Serves 6

The best recipe for duck confit. This dish, a French classic, is made easy following these simple steps. It's also a smart make-ahead meal for a dinner party

Nutrition:
NutrientUnit
kcal644
fat60.4g
carbs0.6g
fibre0.1g
protein24.7g
salt1.1g
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Try this French classic, then check out our coq au vin, chicken chasseur and more French recipes.

Ingredients

  • 6 duck legs
  • a few sprigs thyme
  • 1 head garlic, cloves separated but not peeled
  • 1 jar duck or goose fat, approx 300g

cure

  • 3 tbsp rock salt
  • 1 tbsp demerara sugar
  • 1 tsp black peppercorns
  • 1 tsp thyme leaves

Method

  • STEP 1

    Put the duck legs in a dish flesh-side up. Mix all the cure ingredients together.

  • STEP 2

    Sprinkle the cure evenly over the flesh then cover with cling film and leave in the fridge overnight. The next day, heat the oven to 140C/120C/gas 1. Take the legs from the cure, rinse under cold running water and pat dry with kitchen paper.

  • STEP 3

    Put skin-side up in a baking dish or tin that they fit quite snugly and tuck the thyme and garlic under and around the legs.

  • STEP 4

    Gently heat the duck fat until pourable (you can do this in the container on low in a microwave, or sit the container in a small pan of hot water) and pour over the duck.

  • STEP 5

    Cover the dish tightly with foil then put in the oven and cook for 3 hours.

  • STEP 6

    Take the duck from the oven and allow the fat to cool a little.

  • STEP 7

    Lift the duck legs carefully out of the fat. You can finish the duck off in the oven now or store it and cook it later (following step 8, below).

  • STEP 8

    Strain the cooking liquid through a fine sieve. Leave the fat to settle then pour the fat away from any duck juices. Put the legs into a clean container and pour over the strained fat to cover. The covered duck can be stored in the fridge for up to 3 weeks, or in the freezer for 2 months.

  • STEP 9

    When you want to eat the duck, heat the oven to 220C/fan 200C/gas 7. Scrape off the excess fat if you’ve been storing the confit, put the duck on a roasting tray skin-side up, and cook for about 30 minutes until golden and crisp (you will need to add 5-10 minutes if cooking from chilled).

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