Why Duck Confit is the Ultimate Culinary Delight

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.

Start by breaking down the ducks into legs, wings, and breasts using a boning knife.

Remove the legs (thigh and drum) from each duck, leaving them intact.

Season the duck legs with coarse salt and black pepper, ensuring even coverage.

Add 4-5 sprigs of thyme and crumpled bay leaves to the duck legs.

Smash 8 garlic cloves and rub them into the duck legs, then repeat on the other side.

Cover the seasoned duck legs with plastic wrap and refrigerate overnight (12-24 hours).

After refrigerating, rinse the duck legs under cold water to remove excess seasoning and pat dry with paper towels.

In a 3-quart sauce pot, melt 4 cups of duck fat over low heat until it reaches a low simmer.

Add a whole peeled shallot, 6-8 garlic cloves, 6-8 sprigs of thyme, a gentle seasoning of coarse salt, and 8-12 peppercorns to the fat.

Carefully add the duck legs to the pot, ensuring they are completely submerged and not overlapping.

Cook the duck legs in the fat at a low simmer until tender, about 2-3 hours, checking occasionally to ensure they remain submerged.

Cooking Techniques

Equipment Needed

Spice Level: