This is a beautiful and easy French Classic which everyone should try at least once! This meltingly tender duck meat has the most delicious flavor and super crispy skin. This method of salting, cooking and storing was developed centuries ago, in order to preserve meat. It is still used in nearly the exact same way and still considered one of the finest dishes in French cooking.
A French oven like this large Staub Oval Cocotte I’ve used is perfect for this recipe, or for slow cooking any large casserole dishes, stews, braises and slow cooked meats. I love the classic look of Staub cookware, which is entirely made in France and widely used and respected around the world by top chefs and home cooks alike. Heavy duty cast iron is coated in thick enamel on both the inside and outside, making it chip-resistant and non-reactive to acidic foods that can sometimes damage pots and pans. But of course, I just love the glossy colour of the enamel coating in Cherry Red.
Now, before I go any further I want to address the elephant in the room: yes, to confit means to cook in fat. Let me point out that you will not be eating this fat. It’s only there to block out all the air so the meat is surrounded in its own tender juices and seals in the best flavour. At the final browning step, all of the excess fat is poured off and the crispy duck leg patted dry with a paper towel. But yes, this is a rich and delicious special piece of meat, so if you are on a strict diet, turn away now.
What is great about this recipe is that it is ideal to make these beautiful duck legs in a large batch. They will store for up to 6 months in your fridge, completely submerged in their cooking fat in a glass or ceramic container. The flavour actually improves with time. Then you simply take them out as you need, wipe away the excess (use some fat for cooking some accompanying potatoes or vegetables) and pan fry to crisp perfection in 5-10 minutes. Perfect stress free dinner party dish.
You can use the meat in many other ways, such as in the classic Cassoulet, in a delicious ravioli filling or make Duck Rillettes, by simply packing the shredded meat in a ramekin and topping with a fine layer of the fat. Refrigerate until set, then eat on toast with cornichons and chutney. I like mine the best with piccalilli.
Duck Leg Confit
Ingredients
- 6 Duck legs
- 6 bay leaves
- 3 tbsp sea salt (use ½ tbsp. per leg)
- 1 tbsp black peppercorns
- 1 star anise
- a few sprigs of thyme
- 500g duck fat
Instructions
1. In a pestle and mortar, crush the salt, peppercorns and anise together. Spread this mixture on both sides of the duck legs and pack into a large non-reactive container with the thyme and bay. Leave to cure for 24-48 hrs.
2. Heat the oven to 140C. Rinse the legs to wash all the salt away and dry them well with a tea towel. Pour off the liquid in the bottom of the container.
3. Pack closely together into your French casserole and pour over the fat. Cover and cook for 3 hours.
4. Place the confit duck legs into a glass storage container, such as this Lock&Lock 1300ml. Pour the fat over the top and press down to completely submerge. Allow to cool to room temperature and then store in the fridge until needed. Will keep for 6 months.
5. When ready to serve, allow the container to come to room temperature, then take out the required number of duck legs with some tongs. Scrape off excess fat.
6. Heat a frying pan to medium hot and brown the leg on both sides until crispy and brown, 5-10 minutes. Pour off excess fat whenever needed and drain on a paper towel.
7. Delicious served with beans, French lentils, or potatoes roasted in a little of the duck fat.
roasting potatoes in the Staub French oven with some leftover duck fat ensures the most flavoursome and crispy results
I recommend buying your duck legs from a Chinese butcher. I learned this the hard way, and felt I paid too high a price at my local butcher. The Chinese specialize in duck so it makes sense. Next time I do this recipe I will head down to Chinatown to source the legs.
Duck Fat is quite expensive here in Australia (about $10 a can). Beef fat, pork fat, or good quality lard can also be used. Ask your butcher for further details. Save the fat in the fridge for future use, such as for roasting the most delicious potatoes you may ever taste. Make sure to watch the seasoning, as the fat will have a lot of salt in it so you may not need extra.
