duck legs confit

blentz8 avatar
By barbara lentz
from beulah, MI

Confit is a French technique where you cook and store the meat in it's own fat. Succulent and so tender

serves 2
cook time 8 Hr
method Roast

Ingredients For duck legs confit

  • 2
    duck legs with thighs
  • 1 1/2 c
    duck fat
  • MARINADE
  • 1 Tbsp
    salt
  • 4 sprig
    each fresh thyme, sage, roseemary, and oregano
  • 6 clove
    garlic smashed
  • 1
    shallot chopped
  • 1 Tbsp
    each black peppercorns and coriander seeds
  • 4
    star anise
  • 1
    bay leaf
  • 1 Tbsp
    juniper berries
  • 4
    whole cloves

How To Make duck legs confit

  • 1
    Mix all the ingredients together in a bowl and add the duck legs and let marinate for 24 to 48 hours in refridgerator.
  • 2
    Preheat oven 210 degrees F. Brush off the duck legs and rinse to clean them. Discard the marinade. Add legs to a roasting pan and make sure they are snuggly fitting.
  • 3
    Melt the duck fat and pour over the duck legs. Cover and let roast for 8 hours. Remove from the fat and serve. The legs will be fall apart tender.

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