A simple mallard duck confit recipe.
Duck confit is a classic French preparation that produces silky, tender meat that can be preserved (what “confit” means in French) for a long period of time, thanks to the protective, air-blocking seal formed by the fat that the duck is submerged and cooked in.
For this traditional confit, we start by curing duck legs for 24 hours with salt, black pepper, and an allium cure made with shallots, onion, garlic, parsley, and thyme. This cure seasons the meat and gives it a touch of vegetal sweetness, and it is then rinsed off (which allows for the duck fat to be reused later for subsequent batches of confit). The duck legs are submerged in the fat and cooked gently in a low oven until completely tender.
Submerged in fat, the confit can be refrigerated for at least one month. Reheat and serve it with a refreshing salad or use it in dishes like Cassoulet
Why It Works:
- Curing duck legs with salt, alliums, and aromatics seasons the meat deeply and gives it a subtle background vegetal sweetness.
- A gentle and slow cook in a low oven yields tender and silky duck confit.
- Fully submerging legs in duck fat allow them to be stored for a long time after cooking, while also imparting the fat with extra flavour for subsequent cooking projects.
Duck Legs – 4
Diamond Crystal Kosher Salt or Table Salt – 1 Tablespoon plus 1 Teaspoon (16 grams)
Shallots – 6 large
Onion – 1 small (100 grams)
Cloves Garlic – 6 medium
Flat-Leaf Parsley Leaves And Tender Stems, Roughly Chopped – 1/2 bunch (55g)
Fresh Thyme – 10 sprigs
Whole Black Peppercorns – 2 tsp (6g)
Duck Fat – 2 to 4 Cups
The Day Before Cooking Confit: Season duck legs evenly on all sides with salt; set aside.
- Combine shallots, onion, garlic, and parsley in food processor bowl and pulse until finely chopped but not puréed, about 15 pulses.
- Transfer half the vegetable mixture to a nonreactive container that can fit duck legs snugly, such as a baking dish, and spread in an even layer. Scatter half the thyme sprigs and peppercorns over vegetable mixture, then arrange duck legs skin-side up in an even layer on top, pressing them into vegetable mixture. Distribute remaining thyme sprigs and peppercorns over duck legs, followed by the vegetable mixture, spreading it evenly so legs are well-coated. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 48 hours.
- Alternatively, combine duck legs, vegetable mixture, thyme, and peppercorns in a 1-gallon zipper-lock bag. Seal bag, pressing out as much air as possible. Massage bag until duck legs are evenly coated on all sides. Lay bag flat on rimmed baking sheet and refrigerate for at least 24 hours and up to 48 hours.
- When Ready to Cook: Adjust oven rack to middle position and preheat oven to 105°C. Melt duck fat, either in 3-quart saucier over low heat or in a microwave-safe bowl in the microwave. Remove duck legs from cure, wiping away as much of the cure mixture as possible before rinsing legs gently under cold water to remove all seasonings, discard cure. Pat duck legs dry with paper towels, then arrange in single layer in saucier with duck fat (if using), making sure they are completely submerged in fat. Alternatively, arrange duck legs snugly in a small baking dish and cover with melted duck fat, making sure legs are fully submerged in fat.
- Cover saucier or baking dish with lid or aluminium foil, and transfer to oven. Cook until duck is completely tender, and meat shows almost no resistance when pierced with a paring knife, and skin has begun to pull away from the bottom of the drumstick, 3 1/2 to 4 hours.
- Remove from oven and cool duck to room temperature in its cooking vessel, removing lid but keeping it submerged in fat. Once cool, cover the container tightly and transfer to refrigerator, where confit can be stored for up to 1 month.
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