ChefBookSnack · French
Duck Confit
A classic French dish of succulent duck legs, cured with herbs and garlic, then slow-cooked until tender and finished to a crisp.
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- Prep
- 20 min
- Cook
- 160 min
- Total
- 180 min
- Serves
- 4
- Level
- Medium
Method
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The day before you want to make the dish, scatter half the salt, half the garlic and half of the herbs over the base of a small shallow dish. Lay the duck legs, skin-side up, on top, then scatter over the remaining salt, garlic and herbs. Cover the duck and refrigerate overnight.
Pour the wine into a saucepan that will snugly fit the duck legs in a single layer. Brush the salt off the duck legs and place them, skin-side down, in the wine. Cover the pan with a lid and place over a medium heat.
As soon as the wine starts to bubble, turn the heat down to the lowest setting and cook for 2 hours, checking occasionally that the liquid is just barely simmering. After 2 hours, the duck legs should be submerged in their own fat and the meat should feel incredibly tender. Leave to cool.
To reheat and crisp up the duck legs, heat oven to 220C/fan 200C/gas 7. Remove the legs from the fat and place them, skin-side down, in an ovenproof frying pan.
Roast for 30-40 mins, turning halfway through, until brown and crisp. Serve with the reheated gravy, a crisp salad and some crisp golden potatoes.
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