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Duck Confit, the Right Way
Duck Confit, the Right Way
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Prep Time:
35 minutes
Cook Time:
128 minutes
Total Time:
1633 minutes
Duck slow-cooked in duck fat, then crisped for a show-stopping confit that steals the spotlight at parties.
Ingredients:
  • 1 shallot, minced
  • 0.25 cup evaporated cane sugar
  • 0.25 cup kosher salt
  • 3 tablespoons coarsely ground black pepper
  • 4 cloves garlic, minced
  • 6 sprigs thyme, chopped
  • 4 duck legs with thighs
  • 4 duck wings, trimmed
  • 4 cups duck fat
Instructions:
  • Mix shallot, sugar, salt, pepper, garlic, and thyme in a small bowl. Coat duck legs, thighs, and wings with the mixture.
  • Place the duck parts skin side-up in a dish and seal with plastic wrap. Allow the flavors to meld perfectly in the fridge for 24 to 48 hours.
  • Wash off the seasoning from the duck and gently dry it. Place the duck in a 9x13-inch baking pan in a single layer. Allow the duck to come to room temperature for about 30 minutes.
  • Preheat the oven to a gentle 225 degrees F (110 degrees C).
  • Heat the duck fat in a saucepan over medium heat until it starts to bubble, about 6 to 8 minutes. Then, drizzle the warm duck fat over the room-temperature duck.
  • Roast the duck in the oven until tender and the juices run clear, about 2 to 3 hours. An instant-read thermometer should read 135 degrees F (57 degrees C) when inserted near the bone. Discard any excess duck fat.
  • Prepare the grill pan by brushing it with a rich layer of the duck fat. Heat it over medium-high heat until it starts to smoke. Place the baked duck onto the pan and cook in batches until the skin crisps up, which should take about 90 seconds per side.

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