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Duck Confit
Duck legs slowly cooked in their own fat until silky tender — then crisped in a hot pan. Submerging the duck legs completely in fat before the low, slow cook keeps every part of the meat evenly bathed and tender.
Ingredients
Instructions
Season duck legs generously with salt and pepper.
Refrigerate uncovered overnight.
Melt duck fat in a deep pan.
Submerge duck legs completely in fat.
Cook at 90C for 3 hours until very tender.
Remove duck and cool in fat. Store refrigerated for up to 2 weeks.
To serve: heat a pan over high heat.
Cook duck skin side down until skin is very crispy. Serve immediately.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
