Easy Duck Confit
Many duck hunters discard the legs of duck but with the proper cooking technique these can prove tastier then the breast! The best part with duck confit is you can eat it as is or use it as an ingredient in other recipes.
4 duck legs
1 cup kosher salt
4 cloves garlic
¼ bunch of fresh thyme
1 tsp. whole peppercorns
3 cups duck fat (if not available use canola oil)
- Add salt, garlic, thyme, and peppercorns in food processor and pulse until lightly ground together. Do not over grind. (If you do not have a food processor, this recipe can be done by crushing peppercorns, picking thyme leaves, chopping garlic, and then mixing with salt.)
- Sprinkle mixture on every inch of duck legs, making sure to get in the corners and hard to reach spots. Place salted duck legs in a dish, cover with plastic wrap and refrigerate for 24 hours.
- Preheat oven to 250 degrees F.
- If using duck fat, place it in a pot and melt over medium heat until liquid.
- Rinse ducks legs under cold, running water for 20 minutes. Pat dry.
- Place duck legs in oven safe dish, skin side up. Cover with duck fat (or canola oil).
- Cover and cook for 3 hours.
- Remove from hot fat and allow to cool. Duck can either be pulled apart when cool enough to handle or served whole
- To serve whole heat some of the duck fat (or canola oil) in a pan until very hot and sear the duck leg skin side down until crispy.