Duck Confit, the Right Way

Rubbed in salt and bathed in duck fat, duck is slow-boiled, then crisped to make this savory confit that will be the star of dinner parties.

• Preparation Time: 35 mins
• Cooking Time: 2 hr 8 mins
• Total Time: 2 hr 43 mins
• Calories: 554 Calories

Ingredients

• 4 cloves garlic, minced
• 1 shallot, minced
• 3 tablespoons coarsely ground black pepper
• 6 sprigs thyme, chopped
• 4 duck legs with thighs
• 4 duck wings, trimmed
• 4 cups duck fat
• 0.25 cup kosher salt
• 0.25 cup evaporated cane sugar

Recipe Instructions

Step 1

Preheat oven to 225 degrees F (110 degrees C).

Step 2

Combine shallot, sugar, salt, pepper, garlic, and thyme in a small bowl. Rub all over duck legs, thighs, and wings.

Step 3

Arrange duck parts skin side-up in a dish and cover with plastic wrap. Refrigerate until the seasoning is well absorbed, 24 to 48 hours.

Step 4

Rinse off the seasoning and pat the duck dry. Arrange duck in a single layer in a 9x13-inch baking pan. Let duck stand until it reaches room temperature, about 30 minutes.

Step 5

Melt duck fat in a saucepan over medium heat until bubbles begin to form, 6 to 8 minutes. Pour duck fat over the room-temperature duck.

Step 6

Bake duck in the preheated oven until tender and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted near the bone should read 135 degrees F (57 degrees C). Pour off the duck fat.

Step 7

Brush a grill pan with some of the used duck fat and heat over medium-high heat until smoking. Add baked duck; cook in batches until skin is crispy, about 90 seconds per side.