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.
- 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
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.
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.
Preheat your oven to 225°F.
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.
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.
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.
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.
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.
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.