Duck confit

Duck confit

By
From
Ben's Meat Bible
Serves
6
Photographer
Benito Martin

Confit is a traditional method for preserving duck. The fat prevents air from contaminating the meat, allowing you to keep it for long periods of time if stored in the refrigerator. This is a great way to cook duck, and from this recipe you’ll have many options for further dishes. You can either roast the duck and serve it as a stand-alone dish, perhaps with a little salad, or use it to make duck nuggets or duck rillettes.

Ingredients

Quantity Ingredient
12 duck leg quarters, hip bone removed
50g Chicken salt
1kg duck fat, melted

Method

  1. One day before cooking, prepare the duck. Trim any excess fat and skin from the edges of the duck. Lay the duck in a non-reactive tray and sprinkle over the chicken salt. Transfer to the refrigerator overnight.
  2. The next day, preheat the oven to 150°C. Rinse the duck under cold running water to remove the salt and pat dry with paper towel. Place the duck legs into a casserole dish in a single layer. Pour over the melted fat and cover the dish with a sheet each of baking paper and foil.
  3. Cook in the oven for 2 hours. After this time, check if the duck is cooked by using a knife to press down on the thigh – it should yield easily, and the meat should be very tender.
  4. Remove the duck confit from the oven. Allow to cool completely, then transfer the duck and the fat to an airtight container and store in the refrigerator. You will find that once the duck has cooled, a jelly will form at the base of the container. Discard the jelly, but keep the fat, as it can be reused. If the duck is completely covered by fat, it will last for months.
  5. To serve as a stand-alone dish, remove the duck legs from the fat, taking care not to pull the bone out of the meat. Heat a non-stick frying pan over medium–high heat and fry the duck for about 6 minutes, skin side down, until the skin is crisp and the meat is warmed through.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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