Duck Leg "Confit"
6 servings
50 minutes
Duck leg 'Confit' is an exquisite dish of French cuisine, rooted in the traditions of meat preservation. Its unique flavor comes from slow cooking in aromatic duck fat, making the meat incredibly tender and juicy. Before cooking, the legs are marinated with salt, pepper, thyme, and rosemary, filling them with exquisite aromas. The scent of garlic adds depth to the flavor while the rich duck fat gives the dish a velvety texture. Confit is usually served with potatoes cooked in the same fat or a light salad, creating a perfect balance. This dish has high gastronomic value and can be stored for a long time due to traditional cooking techniques. A true culinary classic embodying elegance and simplicity.
1
Make crosshatch cuts on the duck legs with a sharp knife, lightly rub with salt and pepper. Place the legs in a heatproof dish, layering with thyme and rosemary sprigs. Let marinate in a cool place for 24 hours.
- Duck legs: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
- Fresh thyme: 3 stems
- Fresh rosemary: 3 stems
2
Select sprigs of thyme and rosemary, add a couple of unpeeled garlic cloves, and pour melted duck fat over them.
- Fresh thyme: 3 stems
- Fresh rosemary: 3 stems
- Garlic: 2 cloves
- Duck fat: 300 g
3
Preheat the oven to 160 degrees, place the legs in it, and simmer for about 2 hours. The cooked legs can be stored in the refrigerator for a long time, covered with a large amount of duck fat.
- Duck fat: 300 g
