|The tasty ingredients!|
Duck confit is one of those recipes that sounds very scary to make or will take hours of preparation and work. However, it is VERY simple and as long as you do not tell anyone else that it is very easy- you appear to be the great host and chef 😉
Most of the time involved in duck confit relies on your refrigerator and stove- as you will see with the very easy recipe:
Simple Crispy Duck Leg Confit by A Bubbly Life
2 Duck Legs
4 Garlic Cloves
4 Bay Leaves
1 teaspoon Peppercorns
4 sprigs of fresh Thyme
1 tablespoon of Kosher Salt
Duck Fat and/or Olive Oil (enough to cover legs)*
* Traditionally, duck confit is cooked entirely in duck fat, but when I lived in Hawaii, duck fat was VERY hard to come by. So, my trick was to use olive oil if I had no duck fat- then I would strain, cool and freeze the fat left after the dish was cooked to use next time. Quite honestly, I did not notice a huge difference in flavor.
– Place duck legs in bakeware
– Poke tiny holes* throughout duck skin- do NOT pierce the meat (I use a fondue fork to pierce holes, it may not be the professional way but it works!) *I poke holes because after making the dish multiple times, I found MORE fat to release using this method. It improved the dish by leaps and bounds!
– Smash garlic cloves with the blade of your knife and add two to each leg
– Break in half bay leaves, pour peppercorns, salt and thyme sprigs evenly over the duck legs
– Tightly cover dish (I use Glad press and seal )
– Refrigerate at least 24 hours and up to 48 hours
– Add olive oil or duck fat to cover the legs. I typically do not cover them completely, and do just over half the body of the legs. (I may be shot for saying so by duck confit experts 🙂
– Bake at a 325 oven for 3.5 hours (Another shot for me from the experts, traditionally it should cook nearly all day on a low temp, but I am just not around all day to leave oven on!)
Baste with fat juices throughout baking time (I do this off and on whenever I remember, no set amount)
I have also baked at 425 for two hours and that has worked perfectly (that 3.5 hour cook time got harder and harder with multiple kids and running around)
And serve! Roasted fennel and artichoke hearts go well with the dish!
I hope you enjoy! The skin is crispy and the meat is juicy and delicious- it is my second most requested dish (after my lamb, which I may share later)
Duck confit is a great fall and winter dish- I love having the stove on for so long and keeping the house warm! I do go against many of the traditional methods for duck confit in this recipe, but this way works with my time, schedule and is absolutely delicious. Rest assured- my method developed over years of trial and error!
Please share and pin if you enjoy!