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Duck Confit

Instructions

  1. To begin with the next time I do this I would put the bay leaves and thyme with the salted legs for the curing stage.
  2. Wash and dry the duck leg quarters, put in a dish and cover both sides generously with sea salt (or Kosher). Add in the thyme and bay leaves. Cover and refrigerate 24-48 hours.
  3. Rinse off the salt, save the herbs (or use fresh ones). Pat the legs dry and put in a casserole dish that will be a tight fit. This way, you won't need as much duck fat. Add in the garlic cloves and the thyme and bay leaves. heat the duck fat just enough that it is liquid. Pour this over the duck to totally cover. Try and press the duck legs down so they will be submerged with the fat. Don't worry if you are a little short on the fat.
  4. Bake in 225° for 2-3 hours very slowly at the low temperature. You want to see a little bubbling going on but not much more than that. Remove from oven, let cool in it's own fat. When cool, stored the legs in a jar and totally cover with the duck fat. These will last for months refrigerated.
  5. Use in your favorite recipes.