Duck Leg Confit
Main Dishes • European
Description
The word 'confit' comes from the verb 'confire' - to preserve food for the future using one of the preserving substances (vinegar, honey, fats, marinade, sugar, salt). Duck or goose confit is an ancient method of preservation, a 'signature' preparation of ducks and geese from the southwest of France.
Ingredients
- Duck wings 4 pieces
- Salt to taste
- Ground Black Pepper to taste
- Thyme 3 sprigs
- Fresh Rose Hips 3 sprigs
- Duck Fat 10 oz
- Garlic 2 cloves
Step-by-Step Guide
Step 1
Score the skin on the duck legs in a crisscross pattern with a sharp knife, then rub with salt and pepper. Place the legs in a heatproof dish, layering with sprigs of thyme and rosemary. Set aside to marinate in a cool place for 24 hours.
Step 2
Remove the thyme and rosemary sprigs, add a couple of unpeeled garlic cloves, and cover with melted duck fat.
Step 3
Preheat the oven to 320°F (320 degrees Fahrenheit), place the dish with the legs inside, and cook for about 2 hours. The cooked legs can be stored in the refrigerator for an extended period, submerged in a generous amount of duck fat.
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