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Duck Confit - tender, delicious, precious

❤ Ingredient (for 6 legs)

6 duck legs
60–70 g coarse salt
6–7 garlic cloves, crushed — for the cure
6–7 garlic cloves — for the confit
6 sprigs thyme (or 1 tsp dried)
4 bay leaves, crumbled
Black pepper
700–900 g duck fat

❤ Preparation (dry cure, 12–24 hours)

Rinse and pat the legs very dry. Trim excess fat, cut it into small pieces, and refrigerate (you’ll render/use it during confiting).

In a dish, scatter a layer of salt, thyme, pepper, crushed garlic, and crumbled bay leaves. Lay the duck legs skin-side down in an even layer. Sprinkle the same aromatics on top. Cover and refrigerate for 12–24 hours.

The salt draws out excess moisture so the legs keep their shape during long, slow cooking.

❤ Confit (slow-cooking in fat)

Warm the duck fat in a Dutch oven. Brush excess aromatics off the legs and arrange them in the pot. The fat must fully cover the legs. Add the 6–7 garlic cloves on top.

Heat until you get a gentle, steady burble (do not let it boil). Cover and cook on very low heat for about 3 hours, until the meat is tender and the bone pulls away easily.

You can do the same way in the oven at a low temperature.

❤ Serving (crisping, optional)

Take the legs out and wipe off excess fat.

To serve crisp: sear skin-side down in a dry skillet 5–8 min, then 3–4 min on the other side; or roast at 220 °C for 10–12 min until the skin is crisp.

For an everyday, ultra-tender option: simply remove excess fat and the skin and serve as is, without crisping.

❤ Storage

Shred the meat off the bone and pack it into a jar/container, making sure it is completely covered with fat. Refrigerate for up to 1 month.

❤ Tips

Avoid vigorous boiling: confit should gently simmer.

Adjust salt to taste: for long storage use closer to 50 g, for quick use 35–40 g.

Strain the rendered fat and reuse it for cooking.