Duck confit is a traditional French method of cooking a protein slowly in it’s own fat. Not only does it produce the most amazingly tender meat with crisp skin, but you also get the added benefit of being able to re-use this super flavorful duck fat for later.
Now normally duck confit is a very slow process, and you can actually store the duck for a month, so long as it’s covered by the fat it’s been cooked in. However in this method, we are just going to emulate the flavor of duck confit, and that also aforementioned, salvaging of the liquid gold for future use.
This recipe if wrapped well, will last in the refrigerator for around 2 weeks still.
So this essentially, is a “Cheats Duck Confit“, but it definitely doesn’t lack in flavor and tenderness.
- 2 skin on duck legs
- 2 TBSP duck fat or olive oil (duck fat is far superior though)
- 4 sprigs of thyme
- 3 garlic cloves (lightly smashed)
- 2 fresh bay leaves
- 1 shallot roughly chopped
- salt (we use Redmonds Real Salt)
- ground black pepper
- Start by using a sterilized needle or an extremely sharp pointed knife and poke tiny holes all over the duck skin (The more the better). You don’t need to go into the meat, just pierce the skin. This will help the duck to render out more of it’s own fat. **DO NOT MISS THIS STEP**
- Pat the duck legs down until dry, then season liberally on both sides with salt and pepper. The salt will help the duck render more fat, and also get you that crispy skin in the end.
- Allow to sit out at room temperature for an hour, any longer than that and you will want to refrigerate it, but make sure you bring it to room temperature before you begin the cooking process.
- After it comes to room temperature, put the 2TBSP of duck fat and the duck legs (fat side up) in a casserole dish that is only just slightly bigger than the duck legs. This is important for the confit process. The fat that’s rendered has to eventually cover at least the meat portion of the duck legs.
- Place on the middle shelf of the oven, and then turn the oven onto 285F. In this case we want to start the oven out cold with the duck already in there for a more gentle cook. Allow to cook for 2hrs.
- After 2hrs. the duck’s skin should be lightly golden and you should notice that the duck legs are partially submerged in duck fat. Now change the oven temperature to 375F and allow that duck fat to crisp up and become a deep golden color. This will probably take 10-15 mins.
- Remove the duck from the oven and allow to rest for 15 mins. before eating.
- You can also strain the duck fat and use it for future use…..“DO NOT THROW THIS OUT”, you can use this in place of butter or oil when you’re cooking…..Trust me, you’ll thank me later!!!
PRODUCTS WE USE:
- KITCHEN AID MEASURING SPOONS/CUPS
- PIONEER WOMAN CUTTING BOARD
- PIONEER WOMAN KNIFE SET
- NORDIC WARE 1/2 SHEET BAKING PANS
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