Recipes Nugget Markets Signature Recipes
Traditional Duck Confit
- Prep time
- 15 minutes, plus 12 hours curing PT0.25M
- Cook time
- 4 hours PT4H
- Yield
- 6 servings
- Difficulty
Cook duck legs low and slow in duck fat to create this decadent French dish that's tender and crispy in all the right ways.
Ingredients
- 6 duck legs
- 1 tablespoon plus 1 teaspoon kosher salt
- 1 small onion, chopped coarse
- 6 cloves garlic, chopped coarse
- ½ bunch Italian parsley with stems, chopped rough
- ½ bunch thyme
- 2 teaspoons whole black peppercorns
- 4 cups rendered duck fat
Preparation
Season duck legs evenly on all sides with salt then set aside.
Combine onion, garlic, parsley, thyme, and peppercorns in a bowl and mix until well combined. Place duck legs and mixture in a 1-gallon zip-top bag and seal, pressing out as much air as possible. Massage the bag until duck legs are evenly coated, then lay bag flat on a cookie sheet and refrigerate overnight.
Preheat oven to 225°F with rack in the middle position.
Place duck fat in a microwave-safe bowl and microwave 2–3 minutes to melt.
Remove duck legs from cure and rinse gently under cold water to remove all seasonings. Pat duck legs dry with paper towels, then arrange in a small baking dish and cover with melted duck fat, making sure legs are fully submerged. Cover with lid or aluminum foil and transfer to oven. Cook until duck is tender, about 4 hours.
Remove duck from oven and cool to room temperature in the baking dish, removing lid but keeping duck submerged in fat. Once cool, cover container tightly and transfer to refrigerator, where confit can be stored for up to 1 month.