RCI-MT.006.0107.001
Duck Confit
Duck
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- duck leg portions with thighs attached4 unit(about 2 pounds) excess fat trimmed and reserved
- plus ⅛ teaspoon salt1 tablespoon
- freshly ground black pepper½ teaspoon
- garlic cloves10 unit
- bay leaves4 unit
- fresh thyme4 sprigs
- black peppercorns1½ teaspoon
- table salt½ teaspoon
- olive oil4 cups
Method
1
Lay the leg portions on a platter, skin side down.
2
Sprinkle with 1 tablespoon of the salt and the black pepper.
3
Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions.
4
Lay the remaining 2 leg portions, flesh to flesh, on top.
5
Put the fat from the ducks in the bottom of a glass or plastic container.
6
Top with the sandwiched leg portions.
7
Sprinkle with the remaining ⅛ teaspoon salt.
8
Cover and refrigerate for 12 hours.
9
Preheat the oven to 200°F (95°C).
10
Remove the duck from the refrigerator.
11
Remove the garlic, bay leaves, thyme, and duck fat and set asside.
12
Rinse the duck with cool water, rubbing off some of the salt and pepper.
13
Pat dry with paper towels.
14
Put the garlic, bay leaves, thyme, and duck fat in the bottom of an enamelled cast iron pot.
15
Sprinkle evenly with the peppercorns and table salt.
16
Lay the duck on top, skin side down.
17
Add the olive oil.
18
Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.
19
Remove the duck from the fat.
20
Strain the fat and set asside.