The ONLY duck confit recipe you'll ever need with Pierre Koffmann | Meet your Maestro | BBC Maestro

duck fat

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a healthier fat option, while vegetable oil is more economical.

duck legs

🥗Healthier: chicken thighs

💰Cheaper: pork legs

Chicken thighs are leaner and pork legs are often less expensive.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: mixed herbs

Dried thyme is easier to find and mixed herbs can be more cost-effective.

garlic

🥗Healthier: shallots

💰Cheaper: onions

Shallots provide a milder flavor, while onions are a budget-friendly alternative.

Salt the duck legs generously with coarse salt, covering them completely on both sides.

Place the salted duck legs in the refrigerator for 12 to 24 hours.

After salting, remove as much salt as possible by tapping the duck legs, then wash them under cold water for 20 to 30 minutes to remove excess salt.

In a large pot, warm the duck fat over low heat, ensuring it does not boil too hard; it should just have small bubbles.

Place the duck legs in the warm duck fat, ensuring they are fully submerged.

Create a cartou by folding a piece of greaseproof paper into a thick layer and place it on top of the duck legs in the fat.

Cook the duck legs in the fat for about 2 to 2.5 hours, maintaining a temperature of 90 to 95°C (194 to 203°F) without boiling.

Check if the duck is cooked by inserting a needle into the meat; if it falls off easily, it is done.

Remove the pot from the heat and let the duck legs cool in the fat for a few hours to prevent drying out.

To serve, heat a frying pan and place the duck legs skin-side down to crisp the skin. If the duck is cold, place it in the oven to achieve a crispy skin.

Serve the duck legs with red cabbage as a garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary