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Duck Confit
Duck confit is a classic French preparation where duck legs are cured and then slow-cooked in their own rendered fat until incredibly tender. This process yields rich, succulent meat that can be eaten immediately or stored for weeks. While it takes some time, most of it is hands-off, allowing for a deep, concentrated flavor. You'll start by curing the duck overnight, then gently simmering it until the meat nearly falls off the bone.
27 minServes 4
Method
4 steps · 27 min total
- 01
Cure the Duck
The day before you plan to cook, scatter half the sea salt, half the garlic, and half the herbs across the bottom of a small, shallow dish. Arrange the duck legs, skin-side up, on top, then scatter the remaining salt, garlic, and herbs over them. Cover the dish and refrigerate overnight; you can do this up to 2 days ahead. - 02
Slow Cook the Duck
Pour the 100ml white wine into a saucepan that can snugly fit the duck legs in a single layer. Brush any excess salt off the duck legs and place them, skin-side down, in the wine. Cover the pan with a lid and set it over medium heat. As soon as the wine begins to bubble, reduce the heat to the lowest setting and cook for 2 hours, checking occasionally to ensure the liquid is just barely simmering. (A heat diffuser can be helpful here if you have one.) After 2 hours, the duck legs should be submerged in their own rendered fat, and the meat should feel incredibly tender when gently prodded. Let them cool completely in the pan.
