Duck Confit 

click to enlarge Duck Confit
  • Duck Confit


3 tsp. Kosher salt (divided)

4 cloves garlic (smashed)

1 shallot (peeled and sliced)

6 sprigs thyme

4 duck legs with thighs

4 duck wings, trimmed

coarsely ground black pepper

4 c. duck fat


Sprinkle 1 teaspoon salt in the bottom of a dish or plastic container large enough to hold the duck pieces in a single layer. Evenly scatter half the garlic, shallots and thyme in the container. Arrange the duck, skin-side up, over the salt mixture, then sprinkle with the remaining salt, garlic, shallots and thyme and a little pepper. Cover and refrigerate for 1 to 2 days.

Preheat the oven to 225 degrees. Melt the duck fat in a small saucepan. Brush salt and seasoning off the duck. Arrange the duck pieces in a single snug layer in a high-sided baking dish or ovenproof saucepan. Put the melted fat over the duck; all pieces should be covered by fat. Place the confit in the oven.

Cook it slowly at a very slow simmer, until the duck is tender and can be easily pulled from the bone (about 2 to 3 hours). Remove the confit from the oven. Cool and store the duck in the fat. (The confit will keep in the refrigerator for several weeks.)


For me, duck confit says comfort food. This dish can be served with lentils, salad, roast potatoes, beans, etc. Be sure not to forget the wine — a Côtes du Rhône Rouge is a perfect combination. I love this dish for several reasons: Among them, it's a very easy and old-fashioned style of cooking. Even if you do not have any refrigeration, you can still store your duck, because the fat layer preserves it. And of course, the duck melts like butter in your mouth.

— Submitted by Le Bistro chef/owner Henri Chaperont


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