Duck Confit

Name: Duck Confit
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Mediterranean, French, European
Ingredients: 473 milliliters rendered duck fat; 2 uncooked Peking duck legs; 2 sprigs fresh thyme; 3 cloves garlic, crushed; 1 Tbsp juniper berries; 1 Tbsp kosher salt; 1 lemon, zested and thinly sliced; 1 Tbsp whole allspice berries

Duck Confit requires roughly 45 minutes from start to finish. This recipe makes 2 servings with 2223 calories, 47g of protein, and 226g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and primal diet. This recipe is typical of Mediterranean cuisine. Head to the store and pick up rendered duck fat, garlic, kosher salt, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It works well as a pricey main course.

Instructions

Season the duck legs with kosher salt on both sides.

Ingredients you will need

Kosher Salt

Duck Leg

Place them in a large resealable bag.

Add the lemon zest and slices, garlic, allspice berries, juniper berries and fresh thyme. Seal, and massage the duck legs through the bag until all of the ingredients are evenly dispersed. Refrigerate for 24 hours to marinate.

Ingredients you will need

Allspice Berries

Juniper Berries

Fresh Thyme

Lemon Zest

Duck Leg

Garlic

Preheat the oven to 200 degrees F (93 degrees C).

Equipment you will use

Oven

Remove the duck legs from the marinade. Rinse them off and pat dry.

Ingredients you will need

Duck Leg

Marinade

Place the rest of the contents of the bag into the bottom of an oven safe dish just large enough to hold the legs in a single layer, preferably enameled cast iron or glass. Arrange the duck legs skin side down in the dish.

Ingredients you will need

Duck Leg

Equipment you will use

Oven

Pour the duck fat into a small saucepan and warm over low heat until liquid.

Ingredients you will need

Duck Fat

Equipment you will use

Sauce Pan

Pour over the duck legs until they are completely covered. If the legs are not covered, you can top it off with some olive oil. As the legs cook, more fat will be rendered from the skin. Cover the dish with a lid.

Ingredients you will need

Duck Leg

Olive Oil

Bake for 6 to 7 hours in the preheated oven, until the meat pulls easily from the bone.

Ingredients you will need

Bone

Meat

Equipment you will use

Oven

Remove the duck legs from the fat and place in a sealable container. You may leave the bones in or remove them. Make sure there is room at the top of the container. Strain all of the solids from the remaining fat and discard the solids.

Ingredients you will need

Duck Leg

Pour the fat over the duck in the container, covering completely. Seal and allow to come to room temperature. Once the jar is cool, place in the refrigerator and let the duck meat cure for 2 months. Reserve any leftover duck fat for other uses.

Ingredients you will need

Duck Fat

Whole Duck