Duck confit, a delicacy from the southwest of France, with duck thighs confited in its own fat, achieving tender and flavorful meat. A slow process but truly worth it, filling any table with exquisite aromas and textures. A true delicacy.
The duck thighs are lightly salted and placed together in a cast-iron pot.
Then, duck fat is melted in a skillet and poured over the thighs, adding garlic and thyme.
Once it reaches a boil, reduce the heat and let it cook slowly for 2 hours.
After cooling, the thighs are baked to get a crispy skin and served with roasted potatoes.
Duck Confit
Ingredients
2 raw duck thighs
300 grams of duck fat
4 garlic cloves
1 Thyme
1 Salt and pepper
Preparation
Step 1 : The duck thighs should be lightly salted and placed together in a preferably cast-iron pot.
Step 2 : Next, melt the duck fat in a heavy-bottomed skillet and pour it over the thighs to cover them, adding the garlic cloves and thyme, and sprinkling more thyme on top.
Step 3 : Once the duck confit reaches a boil over high heat, reduce the heat, cover, and simmer on low for 2 hours.
Step 4 : Then, turn off the heat and let the legs cool in the fat at room temperature, storing them in a cool place.
Step 5 : The next day, preheat the oven to 200°C (392°F) and carefully remove the duck thighs, being careful not to remove all the fat, and place them in a baking dish side by side.
Step 6 : Bake for about 20 minutes, monitoring the cooking time according to your oven until they are heated through, golden, and have crispy skin.
Step 7 : Finally, you can enjoy the duck confit served with roasted potatoes and a piece of salted butter, or also with french fries.
Step 8 : Do not discard the fat once cooking is finished, as it can be stored in a cool place in an airtight jar for 2 weeks and used for other recipes like fried meats, vegetables, or potatoes.
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