Oven-Baked Duck Confit

Neuza Costa

10 April, 2023

The French recipe Duck Confit is an incredibly tasty and rich delicacy, prepared with duck legs slow-cooked in lard and seasonings.
The duck is first seasoned with salt and a mixture of peppers, bay leaves, garlic, cloves, and fresh thyme or rosemary, and left to marinate for 24 hours.
It is then slow-cooked in the oven for about 3 hours until tender and juicy. Finally, the skin is toasted in the oven until crispy.
This dish is typically served with potatoes or cooked vegetables.
We suggest accompanying it with an orange risotto, which perfectly balances the salty flavor of the meat with the gentle sweetness and tanginess of the orange.
The Duck Confit recipe can be prepared in advance and stored in fat for several months.

Ingredients

• 4 large duck legs
• Salt
• 5-pepper blend
• 3 cloves of crushed garlic
• 2 bay leaves
• 1 cinnamon stick
• 3 cloves
• Sprigs of fresh thyme or rosemary
• 230 g (8.11 oz) of duck fat or pork lard
• Aluminum foil

Instructions

1. 1
   With the duck legs skin side up, rub them well with salt.
   Season with the pepper blend.
   Spread sprigs of thyme or rosemary on top.
   Flip the legs and repeat the process.
   Ensure the legs are well seasoned with salt, as it helps preserve them.
   Cover the container with plastic wrap or aluminum foil and refrigerate for 24 hours.

   Mark as done
2. 2
   After 24 hours, heat the lard in a pan over low heat.
   While it's heating, add the garlic, bay leaves, cloves, cinnamon stick, and 5-pepper blend.
   Heat until the lard melts and remove from heat.

   Mark as done
3. 3
   Transfer the duck legs with the skin side down to a preferably earthenware baking dish or a pot that can go in the oven.
   Drizzle the melted lard over the legs.
   Cover tightly with 3 layers of aluminum foil or use the container's lid if it's oven-safe.

   Mark as done
4. 4
   Preheat the oven to 120 °C (250 °F) and cook for 3 hours.

   Mark as done
5. 5
   Place the legs you want to eat immediately in an oven-safe pan.

   Mark as done
6. 6
   For the legs you want to preserve, place them in an airtight jar and cover with the remaining fat.

   Mark as done
7. 7
   Once the legs are golden, remove them and serve.

   Mark as done

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