Perfect Duck Confit

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Nothing compares to Duck. Duck Confit to be precise. The crisp skin, the tenderly succulent meat, marry them with whipped mashed potatoes and you’ve got a meal that one won’t forget soon. This year I am seriously considering switching traditional Thanksgiving turkey with duck…

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Duck Confit is a traditional French recipe. Centuries ago when refrigerators were not available French used this technique as a way of preserving meat through the winter. Both the curing and the submersion in fat remove the medium for bacteria to grow in. Nowadays when we have refrigeration, this popular French dish is prepared not because of it’s ability to be preserved, but because there’s nothing like it out there. Just nothing.
To make this duck confit it took me six months of collecting the the fat, because while duck has lots of fatty skin, not all that much fat is rendered from it, and you can’t just go out and buy it. After you’re done with the fat, you can save it and roast root vegetables with it. I hear, the potatoes roasted with some fat are to die for 😉

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This dish truly calls for a special occasion, not only because your heart doctor might pass out when he finds out the ingredients in this dish, but because special occasions are shared with family, and who else would you want to share such a delicious meal with?

 

 

Perfect Duck Confit

Ingredients

  • 4 duck legs (or 2 duck legs & 2 duck breasts)
  • 2 cups duck fat (*optional. See note in the instructions)
  • Salt
  • Ground Black Pepper
  • 1 tbsp garlic, minced
  • 1 large onion, sliced
  • ½ tsp Oregano
  • 1 tsp Thyme

Instructions

  1. Score the skin of the duck with a sharp knife, taking care not to go through the meat.
  2. Sprinkle both sides with salt, pepper, oregano, thyme and either dry or minced garlic. Place in a ziplock bag, add sliced onions and shake. Let sit in the fridge for 24-48 hours.
  3. Preheat oven to 375F. Shake off excess seasoning and onion.
  4. Place into an ovenproof baking dish, small enough to snuggly fit the amount of duck you have.
  5. Pour the 2 cups of duck fat on top (*optional. similarly good results can be achieved without the fat)
  6. Place in the oven and roast for about 30 minutes.
  7. Lower temperature to 275F – 290F, cover with foil and roast for another 2+ hours. Check to make sure that it’s soft enough to fall off the bone.
  8. Remove foil, increase temperature to 375F and crisp up top of the skin, about 20-30 minutes.

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Bon Appetite!

 

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  • I never cooked anything with duck, this looks very tasty and great photos as usual :).
    A little advice when typing teaspoons and tablespoons, capitalize “T” on the “Tbsp”, to make it easier to distinguish between teaspoons and tablespoons.

    · Reply
    • Thanks for the tip, Natasha! Will do!

      · Reply
  • Duck confit is so very French. I used to be obsessed with cooking duck a couple of years ago and have prepared it in all sorts of ways: from Asian recipes to French. I always served it with some kind of sauce (usually a fruity one) because the duck tends to be so dry.

    · Reply
    • I love duck, but mine has never come out dry, so I am really surprised to hear that. Duck has so much fat around it that it usually is very well basted naturally, from the skin… how do you usually cook it?
      I have been meaning to make some kind of sauce for my duck (especially breast), but my family never want to wait for it)) What is your favorite type of sauce to serve it with?

      · Reply
  • Lana

    Oh!! I so want to make it…..im sitting drulling here…..the pictures are stunning!!!! Im sure the dish tastes DELICIOUS!!!

    · Reply
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