Chef James Taylor shows us how to make Duck Confit

duck fat

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option and can be used for confit.

duck legs

🥗Healthier: chicken thighs

💰Cheaper: chicken legs

Chicken thighs are a leaner and more affordable alternative.

Season duck legs with salt, black pepper, thyme, and smoked paprika; refrigerate overnight.

Preheat oven to 225°F (107°C).

In a large pot, melt duck fat over low heat until liquid.

Add garlic, bay leaves, onion, carrots, and celery to the pot.

Submerge the seasoned duck legs in the melted fat; ensure they are fully covered.

Cover the pot with a lid and cook in the oven for 4-6 hours until tender.

Remove the duck legs from the fat and let cool.

Prepare a smoker with wood chips; preheat to 225°F (107°C).

Smoke the duck legs for 1-2 hours until infused with flavor.

Let the smoked duck confit cool completely before storing in the fat.

To serve, reheat the duck legs in a skillet until the skin is crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens