Duck Leg Confit Recipe
Experience the rich and flavorful taste of Duck Leg Confit with this elegant recipe. This French classic is a true indulgence that will leave you craving for more.
Ingredients:
- 4 duck legs
- 1/4 cup kosher salt
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon black pepper
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 2 cups duck fat
Instructions:
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Begin by preparing the duck legs. In a small bowl, mix together the kosher salt, brown sugar, minced garlic, black pepper, ground cloves, cinnamon, and allspice.
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Generously coat each duck leg with the spice mixture, rubbing it onto the meat to ensure an even coating. Place the seasoned legs in a large, resealable plastic bag, squeezing out any excess air. Chill the bag in the refrigerator for at least 12 hours, or overnight.
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Preheat your oven to 225°F.
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Remove the duck legs from the refrigerator and wipe off any excess salt and spices. Place the legs in a large Dutch oven, skin side down.
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Melt the duck fat in a separate saucepan over low heat until it is completely liquefied. Pour the melted duck fat over the duck legs, making sure they are fully submerged.
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Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Bake for approximately 3-4 hours, or until the meat is tender and easily falls off the bone.
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Once cooked, remove the duck legs from the oven and let them cool for a few minutes. Carefully remove the legs from the fat and place them on a baking sheet lined with parchment paper.
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Increase the oven temperature to 450°F and return the legs to the oven for an additional 15-20 minutes, or until the skin is crisp and golden brown.
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Serve the Duck Leg Confit hot with your favorite sides, such as roasted potatoes, sautéed vegetables, or a simple salad. Savor the succulent and delectable flavors of this classic French dish, and enjoy it with a glass of full-bodied red wine for the ultimate dining experience.
