Duck Confit

Duck confit: a traditional French delicacy, may appear to be a culinary challenge, but with a little patience and the correct ingredients, you can make this delectable dish at home. This recipe by Tasting Table simplifies the procedure into manageable steps, ensuring that your duck confit is delicate, delicious, and irresistibly crispy.

Prep Time: 30 minutes

Cook Time: 3.33 hours

Servings: 4 servings

Ingredients:

• 3 tablespoons salt
• 1 teaspoon whole juniper berries, toasted and ground in a spice mill
• 4 skin-on bone-in duck legs, Frenched (see note)
• 6 cups duck fat
• 4 sprigs thyme
• 2 ¼-inch round slices of lemon
• 2 fresh bay leaves
• 1 head garlic, split in half horizontally

How to make duck confit:

Directions:

• Season the Duck: To season the duck, combine salt and juniper in a small bowl.Season duck legs generously with juniper salt on a sheet tray coated with parchment paper.Cover with plastic wrap and chill overnight or for up to 2 days.

• Prepare for preparing: remove duck legs from the refrigerator, rinse, and pat dry.
  Use a paring knife to make small pricks on the skin.
  Melt the duck fat in an 8-quart Dutch oven or heavy-bottomed pot over medium heat until a deep-fry thermometer reaches 200°F.Combine the duck legs, thyme, lemon, bay leaves, and garlic in the pot.
  Cook duck legs between 190°F and 210°F until the duck legs are very tender and the bones pull out easily, about 2 to 2½ hours.
• Store the confit: To store the confit, carefully remove the duck legs and lay them aside.Strain the duck fat through a fine-mesh sieve into a large basin, discarding any murky liquid.Pour the drained fat over the duck legs in a 4-quart Pyrex dish, covering them by 1 inch.
  Cover and chill. Duck legs can be used immediately or kept for up to a month.
  Refrigerate duck fat for later use, such as frying potatoes or sautéing greens.

• Serve.
  Heat your oven to 400°F before serving.
  Remove the duck from its liquid storage and set it skin-side up on an aluminum-lined sheet tray above a wire rack.Cook until golden brown and crisp, approximately 30 to 35 minutes.

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Serve with slow-cooked beans or garlicky potatoes.

Note:

To French the duck legs, use a paring knife to cut around the skin of the drumstick, about 1 inch below the bone tip.Scrape down toward the flesh to expose the bone, then trim away any excess skin or meat.

Tips for Success:

• Quality IngredientsUse high-quality duck legs and fat to make exquisite duck confit. Don’t scrimp on these essential components.
• Patience is a virtue. Allowing the duck to marinate in the juniper salt overnight enhances its flavor, making the wait worthwhile.
• Temperature Control: Keeping the temperature correct during cooking prevents the duck legs from drying out.

Duck confit requires some time to prepare, but the end product is well worth the effort. The melt-in-your-mouth meat and crispy skin make this meal a highlight at any dinner table. Enjoy the process, take pleasure in the flavors, and surprise your guests with this delicious cooking.