Confit means to cook meat in it’s own fat. The meat is seasoned and then cooked in fat at a low temperature. Then it can be preserved in that fat for a long period of time. Confiting is very easy to do, it takes very little hands on time and produces a very delicious cooked meat!
The recipe I used for this particular duck confit came from a cookbook from Top Chef’s Tom Colicchio.
I found a baking dish just large enough to hold 2 duck leg with thighs. Then I placed salt, garlic, shallot and thyme on the bottom of the dish. I placed my duck legs and topped with more salt, garlic, shallot, thyme and added some pepper. I covered and refrigerated for 24 hours.
Then next day I brushed seasoning off the duck and melted duck fat over medium low heat. Duck fat is not the easiest thing to come by but occasionally I do see it at the grocery store. You can also order it online. Once you have duck fat you can keep reusing it over and over – strain it after each use and keep it refrigerated.
I poured my melted duck fat over the duck legs until they were completely submerged.
Then I placed in my oven at only 225 degrees for 2 1/2 hours.
I removed from the oven and let the dish cool before placing it in the refrigerator. You can store the duck submerged in it’s own fat for up to a month or finish the duck right away. The fat will solidify in the refrigerator encasing the duck and keeping it fresh.
When you are ready to eat your duck place in a low heated oven until the fat melts. Remove the legs and place them skin side down on a cast iron skillet over medium heat.
Once brown turn over and place in the oven for 15 minutes to thoroughly warm.
Then enjoy that duck!
- 2 TB kosher salt, divided
- 2 cloves of garlic, crushed
- 1 shallot, thinly sliced
- 6 sprigs thyme
- 2 duck legs with thighs attached
- around 3 cups of duck fat
- Find a baking dish just large enough to fit the duck laying flat in a single layer. In the bottom of the dish place half of the salt, half of shallot and half of the thyme. Place duck in the dish and top with the remaining salt, shallot and thyme. Add a few grinds of pepper as well. Cover and refrigerate for 24 hours.
- Preheat oven to 225 degrees. Melt duck fat over medium low heat. Pour melted fat over the duck legs to completely submerge them. (it may take more or less fat depending on the size of the dish.) Place in the oven for 2 1/2 hours.
- Remove from heat and let cool. Store in the refrigerator submerged in fat for up to a month. When ready to use preheat oven to 300 degrees. Place dish in the oven long enough to melt the fat. Remove duck from the dish and place fat side down in cast iron skillet over medium heat. When skin is nicely browned flip and place skillet in the oven for 15 minutes. Remove from oven and serve. Strain and refrigerate duck fat for another use.