Duck leg confit

3 servings

270 minutes

Duck leg confit is an exquisite dish of European cuisine, originating from French gastronomic tradition. This cooking method emerged as a way to preserve meat for a long time, with duck legs slowly cooked in their own fat, gaining unique tenderness and rich flavor. The aroma of rosemary and pink and black pepper fills the kitchen with warmth and spicy depth. The finished confit leg has a golden crust and delightful juiciness, while its rich taste pairs excellently with mashed potatoes, stewed vegetables, or fresh salad. This dish is perfect for cozy family dinners as well as festive occasions, impressing guests with its noble flavor.

Energy value per serving

• Calories: 742.9
• Proteins: 64.3g
• Fats: 54.7g
• Carbohydrates: 1.7g

Ingredients

• Duck legs: 3 pc
• Olive oil: 3 tbsp
• Pink pepper: 1 tbsp
• Fresh rosemary: 2 pc
• Coarse sea salt: 3 tbsp
• Ground black pepper: 1 tbsp

Cooking steps

1. We wash and dry the duck legs.

   Required ingredients:

   • Duck legs: 3 pieces

2. Rub with coarse salt and place in the refrigerator for 12 hours to brine.

   Required ingredients:

   • Coarse sea salt: 3 tablespoons

3. We wash the legs, dry them, and place them in a ceramic baking dish. Add pink pepper, a sprig of rosemary, black ground pepper, and optionally 1 clove.

   Required ingredients:

   • Duck legs: 3 pieces
   • Pink pepper: 1 tablespoon
   • Fresh rosemary: 2 pieces
   • Ground black pepper: 1 tablespoon

4. We add olive oil.

   Required ingredients:

   • Olive oil: 3 tablespoons

5. Preheat the oven to the lowest temperature, place the duck legs inside, and slow-cook for 4-5 hours (the duck fat will quickly render, allowing the duck to cook in its own fat).