Duck leg confit

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Duck leg confit

Originally, Duck Confit was first a method of conservation. Confit recipes come from the southwest of the France. Duck Confit can be enjoyed as a main course or as a starter. Similar to olive oil, Duck fat is also good for your health and gives a delectable taste to food. You can save the fat from the recipe to roast potatoes, mushrooms or other vegetables. The fat can be frozen in airtight containers for 6 month to a year.

Duck leg confit

By John Meat + Poultry Print
Details
Prep time: 10 minutes + 12 to 20h marinating + 1h30 soaking
Cooking time: 1h30
Servings or yield: 8 duck legs
Difficulty level: Easy
Ingredients
8 duck legs
1 litre duck fat
8-tablespoons coarse salt
8-teaspoons sugar
1 big onion
10 whole cloves
3-4 Bay leaves
2-3 carrots
2-3 celery branches

Preparation

In a dish with high edges, place the duck legs skin down.

Add 1-tablespoon coarse salt and 1-teaspoon sugar on each leg. Refrigerate for 12 to 20 hours.

Take out of refrigerator and rinse each leg to remove salt. In a dish with high edges, place the duck legs and submerge in water. Soak for 1-1/2 hour.

Drain and dry duck leg with absorbent paper. Preheat oven at 350˚F.

Cut onion in 2, stitch with cloves and add to a big oven dish with high edges along with carrots, bay leaves and celery. Add duck leg and duck fat. Add I litre of water, cover with aluminum paper and cook in the oven 1-1/2 hour.

Verify cooking with a knife, whrn ready remove from oven, remove onion, carrot, celery and bay leaves and prepare your recipes.

Recipe suggestions from our website; Duck confit lasagne | Duck confit Crêpes | Duck confit salad.

Tips, Tricks + Culinary ideas

Tip The confit can be stored in a glass jar, stoneware or airtight plastic
Did you know? The duck fat is reusable up to 5 times and can be frozen for a period of one year.
Fact Like olive oil, duck fat is also good for your health and gives a delectable taste to food.

Preparation steps

étapes de préparation

1 - In a dish with high edges, place the duck legs skin down. Add 1-tablespoon coarse salt and 1-teaspoon sugar on each leg. Refrigerate for 12 to 20 hours.

étapes de préparation

2 - Take out of refrigerator. Rinse each leg to remove salt.

étapes de préparation

3 - In a dish with high edges, place the duck legs and submerge in water. Soak for 1-1/2 hour. Drain and dry duck leg with absorbent paper.

étapes de préparation

4 - Preheat oven at 350˚F. Cut onion in 2, stitch with cloves.

étapes de préparation

5 - Put in a big oven dish with high edges with carrots, bay leaves and celery.

étapes de préparation

6 - Add duck leg and duck fat.

étapes de préparation

7 - Add I litre of water. Cover with aluminum paper and cook in the oven 1-1/2 hour. Verify cooking with a knife.

étapes de préparation

8 - Remove from oven, remove onion, carrot, celery and bay leaves and prepare your recipes.

étapes de préparation

9 - Duck confit Crêpes, view recipes.

étapes de préparation

10 - Duck confit and pear salad, view recipe.

étapes de préparation

11 - Duck confit and shiitake lasagna, view recipe.

Meat + Poultry