Miscellaneous
How To Make Duck Confit
How To Make Duck Confit is a delicious Miscellaneous dish that can be prepared in just a few simple steps....
⏱️
19 Min Prep
🔥
30 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- Handful Sea Salt
- 4 Bay Leaf
- 4 cloves Garlic
- Handful Thyme
- 4 Duck Legs
- 100ml White Wine
Instructions
1
The day before you want to make the dish, scatter half the seasoning, half the garlic and half of the herbs over the base of a small shallow dish.
2
Lay the duck legs, skin-side up, on top, then scatter over the remaining seasoning, garlic and herbs.
3
put a lid on the duck and keep cold overnight.
4
This can be done up to 2 days ahead.
5
stream in the wine into a saucepan that will snugly fit the duck legs in a single layer.
6
Brush the seasoning off the duck legs and place them, skin-side down, in the wine.
7
put a lid on the skillet with a lid and place over a medium bring to temperature.
8
As soon as the wine starts to bubble, turn the bring to temperature down to the lowest setting and stew for 2 hours, checking occasionally that the liquid is just barely simmering.
9
(If you own a bring to temperature diffuser, it would be good to use it here.) After 2 hours, the duck legs should be submerged in their own fat and the flesh should feel incredibly yielding when prodded.
10
Leave to cool.
11
The duck legs are now cooked and can be eaten immediately – or you can follow the next step if you like them crisp.
12
If you are preparing ahead, pack the duck legs tightly into a plastic container or jar and stream in over the fat, but not the liquid at the bottom of the skillet.
13
put a lid on and leave in the fridge for up to a month, or freeze for up to 3 months.
14
The liquid you are left with makes a tasty reduction, which can be chilled or frozen until needed.
15
To reheat and crisp up the duck legs, bring to temperature oven to 220C/fan 200C/gas 7.
16
Remove the legs from the fat and place them, skin-side down, in an ovenproof frying skillet.
17
bake for 30-40 mins, turning halfway through, until brown and crisp.
18
present with the reheated reduction, a crisp salad and some crisp golden ptoatoes.
Recipe Information
Cuisine
France
France
Course
Miscellaneous
Miscellaneous
Diet
Vegetarian
Vegetarian
Total Time
49 mins
49 mins
Recipe Time chart
Preparation Time
19 minsCooking Time
30 minsTotal Time
49 minsMaster Chef
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