Confit Duck Legs
Confit is as much about patience as it is about technique. You are essentially curing the meat in salt and herbs, then poaching it in its own fat to preserve the texture and concentrate the flavor.
The cure is the foundation
Do not skip the 12-hour salt cure. It pulls excess moisture from the meat and firms the texture so it doesn't turn mushy during the long cook.
- Heavy-bottomed Dutch oven
- Wire rack
- Sheet pan
- Large bowl
What goes in.
- 4duck legs
- 1 tbspkosher salt
- 3 clovesgarlic, smashed
- 4sprigs of fresh thyme
- 2bay leaves, crumbled
- 2 lbduck fat, melted
Temperature control
The fat should never reach a rolling boil. Keep the heat low enough that you see only the occasional small bubble breaking the surface; anything faster will toughen the fibers.
The method.
Cure the legs
Rub the duck legs thoroughly with salt, garlic, thyme, and bay leaves. Place them in a dish, cover, and refrigerate for 12 hours.
Rinse and prep
Wipe the salt and herbs off the duck using paper towels. Ensure the meat is completely dry.
Submerge
Place the legs in the Dutch oven and pour enough melted duck fat to cover them by at least an inch. There should be no meat exposed to the air.
Cook
Place in an oven at 225°F. Cook for 3 to 4 hours. The meat is done when it pulls away from the end of the bone and offers zero resistance to a fork.
Crisp the skin
Remove the legs from the fat. Heat a skillet over medium-high heat and sear the skin side down until it turns deep brown and glassy.
When it doesn't go to plan.
Strain the remaining duck fat through a fine-mesh sieve after cooking; it can be refrigerated and reused for roasting potatoes.
If you lack a Dutch oven, use a small, deep baking dish to ensure the legs stay submerged with the minimum amount of fat.
Do not pull the legs out of the fat while they are piping hot, as the meat will be fragile and likely to fall apart.
The ones that keep coming up.
Can I use butter instead of duck fat?
You can, but it changes the flavor profile significantly. Duck fat has a high smoke point and provides the characteristic richness this dish requires.
How long can I keep the cooked legs?
Kept fully submerged in the hardened fat in the refrigerator, they will remain in good condition for up to three weeks.
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