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Confit Duck

Name: Confit Duck
Prep time: 24 h
Cook time: 2 h 30 min
Total time: 3 h 10 min
Yield: 6
Cuisine: French
Ingredients: Cumin seeds 6; Coriander seeds 12; Juniper berries 3; Sea salt 50g; Duck legs and thighs 6; Thyme 1 small bunch; Rosemary 1 branch; Garlic 1 clove; Garlic 1 whole bulb; Duck fat 500g; Bay leaf 2; Black peppercorns 1 tsp

French Style Roast Duck

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3h 10m
Serves 6
Medium
150 °C/ 130 °C fan/ gas 2
(1)

Ingredients

	6 Cumin seeds
	12 Coriander seeds
	3 Juniper berries
	50g Sea salt flaky
	6 Duck legs and thighs joints
	1 small bunch Thyme
	1 branch Rosemary
	1 clove Garlic unpeeled, sliced
	1 whole bulb Garlic halved
	500g Duck fat or goose fat, to totally submerge the duck legs
	2 Bay leaf
	1 tsp Black peppercorns

Nutritional information

549

Calories

36.6g

Fat

1.2g

Carbohydrates

53.7g

Protein

126mg

Cholesterol

280mg

Sodium

Cuisine:

French Recipes

Ingredients

6 Cumin seeds
12 Coriander seeds
3 Juniper berries
50g Sea salt
flaky
6 Duck legs and thighs
joints
1 small bunch Thyme
1 branch Rosemary
1 clove Garlic
unpeeled, sliced
1 whole bulb Garlic
halved
500g Duck fat
or goose fat, to totally submerge the duck legs
2 Bay leaf
1 tsp Black peppercorns

Confit Duck

This Confit Duck is an ancient cooking method never goes out of style. A centuries old classic, French style of cooking in which duck legs are salted and cooked in fat. It is also versatile and a fantastic traditional dish to serve any time of year at a special occasion. This extremely rich, juicy and lip smacking dish is downright delicious. My absolute favorite!

To make Confit Duck, you will need the following ingredients:

So, how to make Confit Duck?

Steps to make Confit Duck

1	Prepare seasoning mix	1
The day before cooking, lightly toast the cumin and coriander seeds in a dry pan until slightly coloured and aromatic. Remove to a board and crush them with the blade of a knife.
2	Add juniper berries and salt	1
Crush juniper berries and mix with salt and spices.
3	Season duck	24h
Rub prepared seasoning mix over the duck and scatter with thyme,rosemary and sliced garlic. Refrigerate for 24 hours, turning 2-3 times in the process, to chill and marinate.
4	Preheat oven	10
Preheat oven to 150 °C/130 °C fan/ gas 2.
5	Prepare pan	1
Using kitchen towel, dry the duck without rubbing of the marinade and place in a cast-iron casserole and cover with goose or duck fat.
6	Season casserole	1
Add bay leaves and peppercorns.
7	Cook duck in casserole	2h 30m
Cook for about 2 ½ hours until meat is almost falling away from the bone.
8	Store
To store duck, place in a pudding bowl and cover it with fat. Place in the refrigerator and as long as its covered with fat, duck will last for a few weeks.
9	Cook legs on stove	8
In an ovenproof frying pan over high heat, place the duck legs, without fat, skin-side down, and cook for 4 minutes then turn over to the other side.
10	Cook legs in the oven	30
Preheat oven to 200 °C. Transfer pan to the preheated oven and cook for 30 minutes until crisp.
11	Serve
Serve and enjoy!

Have you always wanted to a professional French chef? Well now you can be with this Duck Confit. Use our recipe and your guests will be very impressed. Let us know how you do and tag #cookmerecipes on your own fancy dishes!

Dasha Vakulova

Dasha is an enthusiastic and cheerful mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Dasha is going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.