Duck Confit, the Right Way

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

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.

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

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