duck legs confit

Name: Duck Legs Confit
Cook time: 8 h
Yield: 2
Cuisine: French
Ingredients: 2 duck legs with thighs; 1 1/2 cup(s) duck fat; ## MARINADE; 1 tablespoon(s) salt; 4 sprig(s) each fresh thyme, sage, roseemary, and oregano; 6 clove(s) garlic smashed; 1 shallot chopped; 1 tablespoon(s) each black peppercorns and coriander seeds; 4 star anise; 1 bay leaf; 1 tablespoon(s) juniper berries; 4 whole cloves

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barbara lentz

beulah, MI

Updated on Jul 7, 2021

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

Rate

prep time

cook time 8 Hr

method Roast

yield 2 serving(s)

Ingredients

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

How To Make duck legs confit

Step 1

Mix all the ingredients together in a bowl and add the duck legs and let marinate for 24 to 48 hours in refridgerator.

Step 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.
Step 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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