Duck Confit Recipe – French Special
This Duck Confit is a spectacular French dish. Duck legs are gently cooked in their own fat, then finished with a final roast to achieve crispy perfection. While it requires some time, the result is truly worth the effort!
- Prep Time15 min
- Cook Time2 hr 30 min
- Total Time2 hr 45 min
Duck confit Ingredients:
- 6 cumin seeds
- 12 coriander seeds
- 3 juniper berries
- 50g flaky sea salt
- 6 duck leg and thigh joints
- 1 small bunch thyme
- 1 branch of rosemary
- 1 garlic clove
- Approximately 500g of goose or duck fat, or enough to completely submerge the duck legs
- 2 bay leaves
- 1 teaspoon black peppercorns
How To Make Duck confit
The day before cooking, toast the cumin and coriander seeds in a dry pan until slightly colored and aromatic. Transfer them to a cutting board and crush them with the blade of a knife. Crush the juniper berries and mix them with the toasted spices and salt. Rub this mixture over the duck, then scatter with thyme, rosemary, and sliced garlic. Chill for 24 hours, turning the duck two or three times during marination.
The next day, preheat the oven to 150C/130C fan/gas 2. Pat the duck dry with kitchen paper without washing off the marinade. (The salt draws out moisture from the meat cells, which will be replaced with fat during gentle cooking. Washing it would reintroduce water into the cells.)
Place the duck in a cast-iron casserole dish and cover it completely with goose fat or duck fat. Add the bay leaves and peppercorns. Cook for approximately 2½ hours, or until the meat is tender and nearly falling off the bone. You can store the duck by placing it in a bowl, covering it with the fat, and storing it in the fridge. As long as it remains submerged in fat, it will keep for weeks.
To serve, remove the confit duck legs from the fat. Heat an ovenproof frying pan over high heat. Place the duck legs skin-side down and cook for 4 minutes. Turn the legs and transfer the pan to the oven. Roast for 30 minutes until the skin is crisp.
