Recipe

Duck Leg Confit Recipe

	Huxter / All my dishes 4 months ago Duck leg confit is absolutely essential for cassoulet ,the recipe for which will follow .Cooking in oil is healthier than the more traditional method of duck fat . Prep:1440m Cook:180m Servings:8	Huxter
	french essential

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Ingredients

4 duck legs

1 cup coarse sea salt or kosher salt

4 juniper berries

1/2 tsp peppercorns

2 sprigs of thyme

1 bay leaf

4 cloves of garlic ,smashed with skin on

extra virgin olive oil

Directions

Place the duck in a medium bowl with with plenty of salt between the legs .Cover with plastic wrap and refrigerate for 24 hours .

Wipe the salt from the duck next day with moist paper towel

Preheat the oven to 325 F

Place half the berries ,herbs and garlic in the bottom of a heavy lidded pot

Lay in the duck legs and scatter with the remaining herbs and spices

Pour in enough extra virgin olive oil to just cover the duck and replace the lid .

Cook in the oven untouched for 3 hours

Remove and allow to cool in the pot .

Transfer the duck to a clean ceramic storage jar and cover with the pan juices including the spices,garlic and herbs ..Make sure the meat is completely covered .

These will keep and improve for 5 to 6 weeks ,not as long as preserved under fat but far healthier .Use in cassoulets or pastas or simply served on your best bread ---superb flavour !!

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Comments

petsitter75 4 months ago said:
Wow this sounds awesome! i love duck in any form=thanks!! Barb

barbiemensher 2 days, 9 hours ago said:
This is one of the best recipes I've found on this site! I tweaked it, as I am bound to do, and although I've no doubt the original is awesome, I thought I'd share my results with you: I bought a whole duck but only confit'd the legs. First, I cut off all of the fat I could spare and rendered it to use in lieu of olive oil. I added a cinnamon stick, 2 bay leaves and 3 fresh sage leaves to the ingredients you listed above. But most shockingly, I only used 1 Tbsp of salt which I rubbed all over the legs 1 hour prior to braising instead of overnight and it was perfectly seasoned. The house smelled so amazing that the neighbours came over to see what was in the oven! I served it shredded on a point of puff pastry with sautéed mushrooms in a creamy Dijon sauce with fresh parsley and a sage oil drizzle. Thank you so much Huxter! (on behalf of my guests, too)

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