🇫🇷 France recipe
Duck Confit
Duck confit is one of the oldest and most revered preservation techniques in French cuisine, originating in Gascony. Duck legs are generously cured in salt and aromatics, then slowly poached in their own rendered fat at a low temperature for hours. The result is impossibly tender, deeply flavored meat that can be crisped to a shattering golden skin.
Prep30 mins + 24-36 hrs cure
Cook3 hrs 30 mins
Serves4
Difficultyhard
Ingredients
- 4 whole duck legs (thigh and drumstick attached, about 300g each)
- 40g coarse sea salt
- 4 cloves garlic, lightly crushed
- 6 sprigs fresh thyme
- 2 bay leaves
- 1 teaspoon black peppercorns, lightly crushed
- 1kg rendered duck fat (enough to fully submerge the legs)
- Flaky sea salt for finishing
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
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Nutrition per serving
- Calories
- 340
- Protein
- 28 g
- Carbs
- 0 g
- Fat
- 25 g
