Ingredients
- 4 duck leg portions with thighs attached, excess fat trimmed and reserved (about 2 pounds)
- 1 tablespoon plus 1/8 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 10 garlic cloves
- 4 bay leaves
- 4 sprigs fresh thyme
- 1 1/2 teaspoons black peppercorns
- 1/2 teaspoon table salt
- 4 cups olive oil
Directions
Lay the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top. put the reserved fat from the ducks in the bottom of a glass or plastic container. Top with the sandwiched leg portions. Sprinkle with the remaining 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours.
Preheat the oven to 200 degrees F.
Remove the duck from the refrigerator. Remove the garlic, bay leaves, thyme, and duck fat and reserve. Rinse the duck with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels.
Put the reserved garlic, bay leaves, thyme, and duck fat in the bottom of an enameled cast-iron pot. Sprinkle evenly with the peppercorns and salt. Lay the duck on top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.
Remove the duck from the fat. Strain the fat and reserve. Pick the meat from the bones and place it in a stoneware container. Cover the meat with some of the strained fat, making a 1/4-inch layer. The duck confit can be stored in the refrigerator for up to one month.
The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. The tinge of duck taste in the oil is wonderful and I use the oil to roast potatoes, cook green beans, and pan-fry veal
















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By mlwoo
on October 24, 2011
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My neighbors, avid hunters, presented me with a whole pheasant, skinned and ready to cook. Pheasants have no fat and can be very dry, so I used this confit method to cook the legs, decreasing the amount of ingredients to based on the size of my bird. The results were amazing! I only cooked them for 6 hours-the meat was falling off the bones by then. Yum, yum.
By inyourfamilybag
Cleveland, Ohio
on April 19, 2011
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This duck confit was super easy and really good. The olive oil was a great substitute for hard to find duck fat. I'll be making this a lot.
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