A Cook Named Matt logo

Duck Confit

cook:

24 h 0 min

4 servings

US

original

metric

Picture for Duck Confit

4 servings

US

original

metric

Ingredients

Cure

shallot

1 shallot

garlic

¼ cup garlic

couple sprigs thyme

couple sprigs thyme

Spiceology Szechuan Peppercorn

1 tbsp Spiceology Szechuan Peppercorn

Spiceology Star Anise

2 tsp Spiceology Star Anise

Spiceology Peppercorn Mix

2 tbsp Spiceology Peppercorn Mix

Spiceology Maple Sugar

¼ cup Spiceology Maple Sugar

Spiceology Ginger Powder

1 tbsp Spiceology Ginger Powder

kosher salt

1 cup kosher salt

scallion tops

1 cup scallion tops

Duck

duck leg quarters

4 duck leg quarters

duck fat to cover

duck fat to cover

Meal

radicchio

radicchio

balsamic

balsamic

purple grapes

purple grapes

mizuna

mizuna

walnut

walnut

Step 1

Cure deck leg overnight. The next day there should be some liquid, that's how you know it's a good cure.
shallot

1 shallot

garlic

¼ cup garlic

couple sprigs thyme

couple sprigs thyme

kosher salt

1 cup kosher salt

scallion tops

1 cup scallion tops

duck leg quarters

4 duck leg quarters

Step 2

Add duck leg to a dutch oven, cover in fat, then bake at 250F for 3-4 hrs until fork tender.
duck leg quarters

4 duck leg quarters

duck fat to cover

duck fat to cover

dutch oven

dutch oven

Related Recipes

Matt Logo

powered by

© 2023 Matt Broussard. All rights reserved