Preparing meat “confit” is to cook it slowly in its own fat. The centuries-old method originated to preserve meat prior to reliable refrigeration. Confit is eaten throughout France and is closely associated with Gascony, an area in the country's southwest. Duck is a fatty meat well-suited for this preparation and the legs and thighs are most commonly used. This recipe includes savory herbs to lend flavor. In the US, confit is often found at French-inspired restaurants.
Recipe Servings: 4
Prep Time
5 minutes
+ 24 hours resting
+ 24 hours resting
Cook Time
3 hours
Total Time
27 hours 5 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Combine the salt, pepper, garlic, juniper berries, thyme, and bay leaf in a large bowl.
- Add the pieces of duck and toss to coat.
- Place duck in an airtight bag or container and refrigerate for 24–72 hours.
- Preheat oven to 225°F.
- Layer the duck legs, skin side down, in a large roasting pan or pot and pour the melted duck fat over the top.
- Bake for 3–4 hours, until the meat can easily be pulled from the bone.
- Transfer the cooked duck to a large container and then pour the fat over it until it is completely submerged.
- Let cool until solidified and then refrigerate. The confit will keep in the refrigerator for up to 6 weeks.
Notes
Despite the duck being preserved in its own fat, the confit should still be stored refrigerated.
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