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Duck confit

Course Main Course
Cuisine French
Prep Time 1 hour
Cook Time 3 hours
Total Time 4 hours
Servings 10 people
Author Mary Tang

Ingredients

  • 10 duck legs
  • 12 cups of duck fat

Cure

  • 4 tbsp of fresh thyme leaves
  • 6 bay leaves
  • 1 cup of kosher salt
  • 1/4 cup of granulated sugar
  • 2 tbsp of black pepper
  • 2 tbsp of garlic powder
  • 2 tbsp of ground ginger
  • 2 tbsp of Chinese 5 spice powder

Instructions

  1. Prepare the duck for curing. Expose the bone near the tip of the duck legs (optional). 

  2. Mix all the ingredients in the cure in a blender until the grind is fine.
  3. Rub the cure mixture on the skin and on both sides of the duck legs.
  4. Leave the duck to cure overnight in the fridge or up to 2 days.

  5. On the day of cooking, rinse off the cure, and pat the duck legs dry with a paper towel.

  6. Melt the duck fat in a pan.
  7. Preheat the oven to 225 degrees F.
  8. Place the duck legs snug in the roasting pan with the melted duck fat. The fat must cover all the duck legs.
  9. Place the duck in the oven and cook for 2 hours. The meat will become very tender.
  10. Before serving, remove the duck legs from the oil. Add duck fat in a heated pan and brown the skin.

Recipe Notes

The servings were based on one duck leg per person.