Confit Duck Legs | Chef Michael Adams | Tips & Techniques

duck fat

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a healthier fat alternative, while vegetable oil is more budget-friendly.

Start with the curing process for the duck legs using kosher salt, brown sugar, dried thyme, and lemon zest.

Spread the curing mixture evenly over the duck legs and refrigerate for a minimum of 12 hours, up to 24 hours.

After curing, rinse the duck legs to remove the curing mixture.

Melt duck fat until hot, around 200 degrees.

Pour the hot duck fat over the duck legs in a pot.

Add fresh thyme and cook low and slow at 275 degrees for about 2.5 to 3 hours until the meat is tender and pulls away from the bone.

Remove the duck legs from the fat and save the fat for later use.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens