1635 minutes
Duck confit is a classic French dish involving slowly cooked duck legs in their own fat, yielding tender meat with crispy skin.
teaspoons
Black Pepper, freshly ground
teaspoons
teaspoons
Moulard Duck Legs
0 lb
1. Season and Refrigerate
Combine the kosher salt, freshly ground black pepper, and dried thyme in a small bowl. Sprinkle this mixture over the duck legs, ensuring even coverage. Place the seasoned duck legs in a pan, cover with plastic wrap, and refrigerate for 24 hours to allow the flavors to penetrate and tenderize the meat.
2. Preheat the Oven
Preheat your oven to 325°F in preparation for cooking the duck.
3. Render Fat and Roast
Place the duck legs skin-side down in a skillet over medium heat to render the fat, about 20 minutes. Once about ¼ inch of fat has rendered, flip the duck legs over, cover the skillet with foil, and roast in the preheated oven for 2 hours covered. Then, uncover and continue roasting for an additional hour to crisp the skin.
4. Serve or Store
Serve the duck confit hot or warm, or let it cool completely and store for later use. Reheat in the oven at 325°F for about 15 minutes when ready to serve. Save the rendered duck fat for other culinary uses.
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