We use 2 percent of the weight of the meat in salt-sugar mixture. Rinse the cure from the duck and dry the legs thoroughly.

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Instead of spending a fortune on duck fat some recipes call for as much as 6 cups drizzle olive oil in the crock of a slow cooker and arrange the legs in a single layer fat side.

Duck leg confit recipe. Cover and let them rest in the refrigerator. Pop it in the bag drizzle in a little oil and add orange zest and herbs or the aromatics of your choice. For this traditional confit the analog alternative to our more modern and streamlined sous vide duck confit recipe we start by curing duck legs for 24 hours with salt black pepper and an allium cure made with shallots onion garlic parsley and thyme.

Rinse the duck legs and wash the salt mix off the duck. In a small bowl combine the salt pepper thyme crushed juniper berries and crumbled bay leaves. Put a thin sheen of oil or melted duck fat on the bottom of the casserole then place the duck legs in close together but not overlapping.

Combine five parts salt and two parts sugar in a bowl and stir. Season the legs one day in advance if you have time. How to Make Easy Duck Leg Confit.

Sprinkle mixture all over the surface of your bird. Do not preheat the oven. Reheat duck confit in a cast-iron pan over medium heat.

Preparation Salt cure the duck legs overnight in the fridge with fresh thyme and garlic to. Place the legs in an oven proof dish deep enough to contain the meat and cover with the rendered fat. Preheat the oven to 120C.

Put the casserole in the oven and heat it to 300F 150C. Place the duck legs in a shallow baking dish or pan. They should fit in without crowding.

Confit Duck Legs with Pumpkin Apple Cabbage. For the honey confit of duck preheat the oven to 140C. The duck legs can then be extracted the fat scraped off and grilled to crisp perfection.

If you have a digital oven you could even go down to 285F 140C. Bring to a simmer then put the lid on and cook in the oven for 2½ hours. Cover the dish with foil and place in the oven to cook for 3 hours or until the meat comes easily away from the bone.

Rub the duck legs all over with the mixture. Coat the duck legs in the salt. You can also season just before cooking but theyll be slightly less flavorful.

Place a foil-wrapped brick or second cast iron pan on top of the legs. Place in an ovenproof saucepan and add the duck fat. Cover and leave for 24 hours in the fridge.

Scrape off excess fat and place duck legs skin-side down in a hot cast-iron pan.

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