Description
A classic French dish that transforms duck legs into tender and flavorful confit with rendered duck fat.
Ingredients
Scale
- 4 duck legs
- 1 cup rendered duck fat
- 4 cloves garlic, smashed
- 1 tablespoon fresh thyme
- 1 tablespoon salt
- 1 teaspoon black pepper
Instructions
- Pat the duck legs dry and season with salt, pepper, and thyme. Let sit for at least 2 hours, preferably overnight.
- Preheat the oven to 225°F (107°C).
- In a deep baking dish, combine the duck legs, garlic, and rendered duck fat. Ensure the fat covers the legs completely.
- Bake in the preheated oven for 2 to 3 hours, until the duck is tender and the meat easily pulls away from the bone.
- Remove the duck legs from the fat and let them cool. Store in the fat if not using immediately.
Notes
- For best results, confit can be made a day in advance and refrigerated.
- Use the leftover fat for cooking vegetables or frying to add flavor.
- Prep Time: 2 hours
- Cook Time: 3 hours
- Category: Main Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 leg
- Calories: 450
- Sugar: 0g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 120mg