Confit Duck

French Style Roast Duck
French Style Roast Duck
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Ingredients

Adjust Servings:
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
Ingredients

Confit Duck

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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:

Ingridiens for Confit Duck

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 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.

Recipe Reviews

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Total Reviews: 1
Athina

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