Easy Duck Confit
Classic French duck confit — legs salted overnight, then cooked low and slow in duck fat for 2.5 hours until tender, crisped skin-side down just before serving.
Total time
170 min
Prep
20 min
Cook
150 min
Difficulty
hard
Cuisine
French
gluten-freehigh-protein
Ingredients
4duck legs
2 cupsduck fat
to tastegarlic and thyme
Instructions
1
Salt the duck legs generously.
2
Refrigerate uncovered overnight, which draws out moisture and firms the meat before it cooks.
3
Submerge the legs fully in duck fat with garlic and thyme, then cook low and slow at 140C for 2.5 hours until the meat is completely tender.
4
Crisp the skin-side down in a hot pan just before serving, which is the step that turns soft confit skin into something properly crackling.
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