DISCLOSURE: This post contains affiliate links. If you buy something through them, I may earn a small commission at no extra cost to you. Thank you for your support!
If you’re looking to make incredibly flavorful, tender, and juicy duck that melts in your mouth, this recipe should be your go-to method. Duck confit is a timeless French cooking technique that transforms duck legs into a culinary masterpiece. With its rich, succulent meat and crispy golden skin, this dish is sure to impress your dinner guests.
The secret? Cooking the duck slowly in its own fat. This method not only enhances the flavor but also ensures the duck stays moist and tender. Whether you’re hosting a special dinner or treating yourself to a gourmet meal, duck confit is a dish that never disappoints.
What Is Duck Confit?
Duck confit (pronounced “con-fee”) is a traditional French cooking method originally used to preserve meat. The word “confit” comes from the French word “confire,” meaning to preserve. By cooking the duck slowly in fat at a low temperature, it becomes tender and flavorful, while the fat acts as a natural preservative.
In addition to its history as a preservation method, duck confit is now celebrated for its incredible taste and luxurious texture. Once prepared, the cooked duck legs can be stored in the refrigerator, submerged in the fat, for up to a month. This makes it a practical option for meal prep or special occasions.
How Much Duck Fat Do You Need?
The amount of duck fat required for this recipe depends on the size of your cooking pot. You’ll need enough fat to fully submerge the duck legs during cooking, as this ensures even cooking and maximum flavor absorption.
As a general rule, 1–2 liters (4–8 ½ cups) of duck fat should suffice for most cooking vessels. Duck fat can be purchased online or at specialty grocery stores, and it’s a worthwhile investment for this recipe. Plus, the leftover fat can be strained and reused for other recipes, such as roasting potatoes or sautéing vegetables.
How Many Duck Legs Should You Make?
The number of duck legs to prepare depends on how many people you plan to serve. Typically, one duck leg per person is sufficient for a satisfying meal. However, if you’re serving the duck shredded, you can stretch it to feed more people. This is a great option if you’re pairing the dish with hearty side dishes like roasted potatoes, creamy polenta, or a fresh salad.
Keep in mind that the leftovers, if any, are just as delicious. Shredded duck meat can be used in sandwiches, pasta, or even as a topping for pizza.
The Perfect Side Dish: Caramelized Apples
To complement the richness of the duck, I love serving it with caramelized apples. The sweetness of the apples, combined with the subtle tartness of clementine and cherry juice, creates a perfect balance of flavors.
If you don’t have clementine or cherry juice on hand, you can easily substitute orange juice and a good red or white wine. The sweet and slightly savory apples pair wonderfully with the juicy duck, making this combination a true crowd-pleaser.
Why You’ll Love This Recipe
Once you try this duck confit recipe, you’ll understand why it’s such a beloved dish. The slow-cooking process infuses the duck with incredible flavor, while the caramelized apples add a touch of elegance. It’s the kind of recipe that turns an ordinary meal into a memorable dining experience.
Duck confit is a dish that’s as impressive as it is delicious. With its rich flavors, tender meat, and elegant presentation, it’s perfect for a special occasion or a cozy meal at home. Whether you’re a seasoned cook or trying this method for the first time, you’ll fall in love with the results. Serve it with caramelized apples for a complete meal that’s both indulgent and unforgettable. Give it a try, and enjoy the magic of duck confit!
Duck confit is a timeless French cooking technique that transforms duck legs into a culinary masterpiece. With its rich, succulent meat and crispy golden skin, this dish is sure to impress your dinner guests.
Total Time:3 hours 10 minutes
Yield:2–4 portions 1x
Ingredients
Scale
For the Duck Leg Confit
2–4 duck legs
1–2 l (4–8 ½ cups) duck fat (enough to fully cover the legs)
Salt (to taste)
Black pepper
For the Caramelized Apples
2–3 large apples, cut into wedges
1 dl (½ cup) sugar
2 tbsp butter
5 cloves
1 cinnamon stick
1 dl (½ cup) cherry juice or red wine
1 ½ dl (⅔ cup) clementine or orange juice
Black pepper (to taste)
Instructions
For the Duck Confit
Season the duck legs with salt and black pepper and leave them uncovered in the fridge overnight.
The next day, brush off the excess seasoning and pat the duck legs dry with a paper towel.
Heat the duck fat in a pot to 95°C (203°F). Ensure there is enough fat to fully submerge the legs.
Place the duck legs in the pot, submerging them in the duck fat. Insert a cooking thermometer into the fat and cover the pot with a lid. Cook in the oven at 150°C (300°F) for 2 hours, ensuring the fat stays around 95°C (203°F).
Once done, remove the duck legs. If serving them another day, store them in an airtight container, covered with duck fat, in the fridge.
Before serving, place the duck legs on a rack over a roasting tray and broil in the oven at 200°C (400°F) for 15–20 minutes, until golden.
For the Caramelized Apples
Melt the sugar in a frying pan. Once melted, stir in the butter.
Add the cloves and cinnamon stick, followed by the cherry juice or wine. Stir well.
Add the apple wedges and pour in the clementine or orange juice. Stir to coat the apples evenly in the caramel.
Simmer until the caramel thickens and the apples soften. Baste the apples with the caramel while cooking for even caramelization.
Season the apples with black pepper and serve alongside the duck legs. Enjoy!
Leave a Reply