Go Back

Confit duck legs

Print Recipe
Total Time 3 days
Servings: 2 people
Course: Main Course
Cuisine: French
Ingredients Equipment Notes

Ingredients
  

  • 3 duck legs
  • 800 cc goose fat
  • 5 cloves garlic (with skins and membranes)
  • Pickling spices
  • 9 g kosher salt
  • 4 bay leaves
  • 2 tablespoon thyme
  • 1 tablespoon black peppercorns
  • 5 cloves
  • 5 cloves garlic

Equipment

  • 1 oven

Notes

1. Brining
  • Tear up the bay leaves and mince the garlic for the pickling process.
  • Rinse and dry the duck legs. Evenly spread all the pickling spices on the legs.
  • Refrigerate the rubbed duck legs and let them marinate for 36-72 hours.
2. Confit
  • Heat the goose fat in a pan over low heat and add the garlic (with skins and membranes).
  • Rinse and dry the duck legs. Transfer to a medium-low heat and cook over medium-low heat. Maintain a low simmer at around 100°C for about 2-3 hours. You can also slow-bake in the oven at 80-100°C for 5-6 hours. Alternatively, cook on the stovetop for 1-2 hours before slow-bake in the oven at 80-100°C for 2-3 hours.
  • After confiting, drain the oil and refrigerate. Grill or pan-fry when ready.