Duck Confit
Updated Oct. 12, 2023
- Total Time
- 3 hours 15 minutes
- Prep Time
- 15 minutes
- Cook Time
- 3 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon kosher salt
- ½teaspoon ground sage
- ½teaspoon dried lavender
- ½teaspoon ground allspice
- ½teaspoon crushed juniper berries
- ½teaspoon ground coriander
- ½teaspoon canela or cinnamon
- 2tablespoons cracked black pepper
- 4duck legs and thighs (see note)
- ÂĽcup mild chili powder
- 8garlic cloves, peeled
- 2cups, approximately, rendered duck fat (see note)
Nutritional analysis per serving (16 servings)
343 calories; 34 grams fat; 11 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 5 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 8 grams protein; 183 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine salt, sage, lavender, allspice, juniper berries, coriander, canela or cinnamon and pepper. Spread over the duck legs, and allow to cure, uncovered, in the refrigerator for 3 days.
- Step 2
After removing the duck legs from the refrigerator, brush off the excess spices, and place the duck in an oven-proof pottery or ceramic casserole that holds them snugly. If necessary, separate the legs from the thighs. Add the chili powder and garlic.
- Step 3
Preheat oven to 250 degrees. Warm the duck fat in a saucepan, and pour enough into the casserole to cover the duck legs. Place in the oven, and bake about 3 hours, until the duck is very tender. Remove from the oven, and allow to cool. Cover and refrigerate overnight or up to 10 days in the casserole.
Private Notes
Comments
Prefer the spices in the Molly O'Neill adaption of Confit de canard but this method is much better than either "easy duck confit" or the traditional. Impt to rinse off salt etc and dry before roasting but can re-add other herbs to the duck and garlic to the roasting pan. Can start this in a cold oven. To remove from fat to heat for serving, must soften fat at room temperature or under a heat lamp or the skin will fall off when removed from fat to heat/crisp.
the hint about skin falling off if the duck is pulled from hardened fat is SO valuable; took me too long to learn this!!
I've made this a couple of times and it is spectacular.
Prefer the spices in the Molly O'Neill adaption of Confit de canard but this method is much better than either "easy duck confit" or the traditional. Impt to rinse off salt etc and dry before roasting but can re-add other herbs to the duck and garlic to the roasting pan. Can start this in a cold oven. To remove from fat to heat for serving, must soften fat at room temperature or under a heat lamp or the skin will fall off when removed from fat to heat/crisp.
the hint about skin falling off if the duck is pulled from hardened fat is SO valuable; took me too long to learn this!!
Cook at 225 per Tom Coliccio Gramercy Tavern recipe (in Epicurious). Use large pyrex or le cruset baking dishes for larger batches in one layer. Best spice mix to use plus the shallot (1 for every 4 duck legs) is the Times Molly O'Neill adaptation of the classic in the NY Times