Total time: 9

Servings:

Confit is a traditional French cooking method in which duck legs are salted and cooked in fat. This preserved them in the days before refrigeration.

Confit is done in three stages:

Curing the duck legs in salt draws out the water in which any microorganisms live.
Slow cooking in fat.
Storing them fully covered in the cooking fat so air can’t get in.

The cured legs are cooked for a long time at a low temperature which results in extremely tender meat that falls easily off the bone.

For those of us that cant spare 9 hours to confit our own duck legs they are available on Amazon.

If you like duck and fancy a bit of a retro recipe then try the duck breast with orange sauce.

Confit duck legs

Traditional French method for preparing and storing duck.

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Course: Main Course

Cuisine: 🇫🇷 French

Keyword: duck, French

Difficulty: Average

Prep Time: 6

Cook Time: 3

Total Time: 9

Servings:

Calories: 430kcal

Author: Richard

Mix together the salt and thyme leaves and rub into the duck legs. Salt-curing the meat acts as a preservative. Cover and leave to cure for 6 hours in the fridge
Rinse the cure from the duck and dry the legs thoroughly
Place the legs in an oven proof dish deep enough to contain the meat and cover with the rendered fat
Cover the dish with foil and place in the oven to cook for 3 hours or until the meat comes easily away from the bone
Leave to cool in the fat
Remove the legs from the fat and pat dry with kitchen roll before pan-frying to crisp up the skin or pulling the meat from the bone in delicious slivers to be used in fillings

Original recipe from Great British Chefs.

Confit Duck Legs