Homemade Duck Confit

Name: Homemade Duck Confit
Yield: Serves 2 servings
Ingredients: 2 raw duck legs; 1 1/3 cups duck fat (about 300 grams; goose fat can also be used); 4 garlic cloves; Thyme (I used herbes de Provence as a substitute); Salt & pepper

Viviane / Quoi qu'on mange ? @quoiquonmange

Bourgogne - France

I love duck confit, that traditional specialty from the Southwest of France, and when I found an easy and fairly quick recipe, I just had to try it.

Viviane / Quoi qu'on mange ? @quoiquonmange

Bourgogne - France

I love duck confit, that traditional specialty from the Southwest of France, and when I found an easy and fairly quick recipe, I just had to try it.

Saved

Ingredients

Serves 2 servings

2raw duck legs
1 1/3 cupsduck fat (about 300 grams; goose fat can also be used)
4garlic cloves
Thyme (I used herbes de Provence as a substitute)
Salt & pepper

Saved

Steps

1

Lightly salt the duck legs and generously pepper them, then place them snugly together in a Dutch oven or heavy pot.
2

In a heavy-bottomed saucepan, melt the duck (or goose) fat. Pour it over the duck legs to cover them, add the peeled garlic cloves and thyme, and sprinkle with herbes de Provence if using.
3

Once the fat comes to a boil over high heat, reduce the heat, cover, and cook the duck confit over low, steady heat for about 2 hours.
4

Turn off the heat and let the duck legs cool in the fat at room temperature, then refrigerate.
5

Preheat the oven to 400°F (200°C).
6

Carefully remove the duck legs, leaving some fat on them, and place them side by side in a baking dish.
7

Bake for about 20 minutes, depending on your oven, watching closely. The confit is ready when it's hot, golden, and the skin is crispy.
8

Serve with a baked potato and a pat of salted butter, or as we do, with sautéed potatoes.