Duck Confit

Duck legs slow-cooked in fat until tender.

• Duck leg quarters
• Curing mixture (salt + herbs/spices/alliums)
• Rendered duck fat

Season the legs with salt and then dress in the curing mixture. Rest in the fridge for a day or so.

Rinse off the curing mixture and dry thoroughly. Snugly place the legs into a saucier and submerge in duck fat. Slow-cook in the oven at the lowest setting, around 225º F for about 4 hours until completely tender.

Let cool and refrigerate, covered. The duck legs are preserved under the fat.

When preparing to serve, melt the fat with as little heat as possible whilst the duck is submerged. Place a bit of the fat in a well-seasoned carbon steel pan and preheat. Trying to avoid sticking, reheat the leg skin side down on steady heat, crisping the skin and heating the leg through. Gently press such that more of the skin is browned. Flip and heat the other side for a bit, plate, and serve.