Confit de Canard (Duck Confit) for Two
Preparation Time: 15 minutes
Cooking Time: 2 hours
Equipment Needed
- Heavy-bottomed oven-safe pot or Dutch oven
- Oven
Ingredients
- 2 duck legs (preferably duck confit legs, or you can make your own confit)
- 4 cloves garlic, peeled and lightly crushed
- 4 sprigs fresh thyme
- 1 bay leaf
- Coarse sea salt
- Freshly ground black pepper
- 2 cups duck fat (enough to fully submerge the duck legs)
Preparation
- Preheat the Oven:
- Preheat your oven to 300°F (150°C).
- Prepare the Duck Legs:
- Pat the duck legs dry with paper towels.
- Season them generously with coarse sea salt and freshly ground black pepper on both sides.
- Layering in the Pot:
- In a heavy-bottomed oven-safe pot or Dutch oven, place half of the duck fat on the bottom.
- Arrange the duck legs in the pot, skin-side down.
- Add the crushed garlic cloves, thyme sprigs, and bay leaf around the duck legs.
- Pour the remaining duck fat over the top of the duck legs, ensuring they are completely submerged.
- Slow Cooking:
- Place the pot uncovered in the preheated oven.
- Cook for 2 hours, or until the duck meat is very tender and almost falling off the bone. The skin should be golden brown and crispy.
- Finishing:
- Once cooked, remove the pot from the oven.
- Carefully lift the duck legs out of the fat and place them on a plate lined with paper towels to drain excess fat.
- Serving:
- Serve the Confit de Canard hot, accompanied by roasted potatoes, salad, or braised greens.
- Optionally, you can crisp up the skin further by placing the duck legs under a broiler for a few minutes before serving.
Note:
- Confit de Canard can be prepared in advance and stored in the refrigerator for several days. To store, place the duck legs in a container and pour the rendered fat over them to cover completely. Reheat in a low oven before serving.
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