Wednesday, October 9

Easy Duck Confit

Duck is one of my absolute favorite meats. Usually I pan roast the breasts until the skin gets crispy and serve it with some sort of sauce, but this duck confit is my new favorite way to prepare it. The dish has a super fancy reputation because the traditional way to cook it is a very involved process but this new method yields nearly identical results with just a few simple steps. Add the duck legs to a small pot with a little water, cook in the oven for several hours, flip, and roast until golden. You'll be left with tender, melt-in-your mouth meat, crispy skin, and a ton of leftover duck fat. I served them with figs that I caramelized in some rendered fat and saved leftovers for shredding into salads, tacos, etc.

Easy Duck Confit:
  • Pierce the skin of 4 duck legs with a sharp knife, then season generously with salt and pepper.
  • Nestle the duck legs, skin-side down, in a small pot and cover with scant 1/4 c. water. Place a lid on the pot.
  • Roast the legs in a 250F oven for 1 1/2 hours, then flip skin-side up and roast for another 1 hour.*
  • Transfer the legs to a baking sheet and increase the oven to 425F.
  • Roast legs for an additional 30 minutes, or until duck is crispy and golden brown.
  • Strain rendered fat and keep in an air-tight container to use as desired.**

Serves two-four
*The duck will render out a ton of fat while it cooks. Make sure the duck stays nestled in the fat.
**Duck fat will keep for a couple weeks in the fridge or a couple months in the freezer.