Recipe courtesy of Heist Brewery
Duck Confit
- Level: Intermediate
- Yield: 3 pounds
- Total: 5 hr 15 min
- Active: 15 min
Ingredients
One 6-pound duck, rinsed and cleaned
Salt and pepper
2 tablespoons minced garlic
Duck fat
Directions
- Preheat the oven to 300 degrees F.
- Rub salt, pepper and the minced garlic all over the duck and under the skin. Place the duck, breast down, in a deep braising pan and add duck fat to fully submerge; the amount of fat will vary depending on pan size.
- Place the braising pan in the oven and cook for no less than 5 hours (see Cook's Note).
- Remove the duck from the fat and gently pull the meat off of the bones.
Cook’s Note
The longer you cook this dish, the better. The meat will not dry out, as it is submerged in fat. You do need to watch the temperature, though, and make sure that nothing burns.