Duck Confit
Lia has a love for foods from various cultures and enjoys travel, writing, and learning about new cuisines.
This recipe is featured in Duck Confit
Ingredients
- 6 duck legs with thighs
- 30 ml (2 tablespoons) salt
- 5 ml (1 teaspoon) crushed peppercorns
- 2 shallots, sliced
- 3 cloves garlic, lightly crushed
- 3 sprigs thyme
- 1 bay leaf
- .94 to 1.4 liter (4 to 6 cups) duck fat, as needed
Preparation
1. In a ziplock plastic bag large enough to hold all the duck, combine the duck, salt, pepper, shallots, garlic, thyme, and bay leaf. Refrigerate for 12 to 48 hours.
2. Preheat oven to 120° C (250° F). Arrange the duck legs snugly in a single layer in a small deep baking dish. In a saucepan over low heat, melt the duck fat, then pour over to cover the legs.
3. Bake uncovered until the duck is tender and falling off the bone, 2 to 3 hours. Remove from heat and allow to cool slightly; discard the garlic, thyme, and bay leaf. Transfer the duck to a covered container and cover with the fat. Cool completely and store refrigerated up to three weeks.
Lia Windt
Lia Windt graduated from the University of New Hampshire in 2016 with a Bachelor’s in Communication with Business Applications and Media Practices. She has a love for foods from various cultures, no matter how different they may be — in fact, the more unconventional the better. When she saw the opportunity to combine writing and food in an internship at The Cook’s Cook, she took it up immediately. She later worked for a tilapia producer, expanding her understanding of the food production chain and giving her a heightened appreciation for how her favorite dishes end up on her table.
Photo credit: Eva Baughman
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