Duck Leg Confit
A traditional French dish where duck legs are cured and slow-cooked in duck fat.
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- •4 Duck legs
- •1 cup Rock saltFor curing
- •1 tbsp PeppercornsMixed
- •1 tbsp Juniper berries
- •1 tsp ThymeDried
- •3 Bay leavesBroken
- •1 liter Duck fatFor cooking
- •3 Garlic cloves
- 1
Mix rock salt, peppercorns, juniper berries, thyme, and bay leaves to create a spiced salt mixture.
5 min
- 2
Rub the duck legs with the spiced salt mixture and wrap them in plastic. Refrigerate for 24 hours.
24 min
- 3
Remove the duck legs from the fridge, brush off excess salt and herbs.
10 min
- 4
Melt duck fat in a pan and heat to 90-95°C (200°F).
10 min
- 5
Add garlic cloves and bay leaves to the duck fat, then add the duck legs, skin side down.
5 min
- 6
Cook the duck legs in the fat for 3 hours, maintaining the temperature.
3h 0m
- 7
Remove duck legs from the fat and let them drain.
5 min
- 8
Crisp the skin by pan-frying or broiling before serving.
5 min
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