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Duck Confit
Confit of duck to be used in various dishes
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Prep Time:
30
minutes
minutes
Cook Time:
4
hours
hours
Total Time:
4
hours
hours
32
minutes
minutes
Servings:
10
Ingredients
1x
2x
3x
2
legs
duck
2
wings
duck
4
tbsp
Sea Salt
4
sprigs
fresh thyme
leaves stripped from stems
4-6
cloves
Garlic
peeled and minced
Black Pepper
a liberal amount, freshly ground
1-2
lbs
duck fat or butter
roughly 4 cups
Instructions
Prepare a heavy pan that is just large enough to hold all of the duck pieces in a single layer.
Mix sea salt, thyme, and pepper in a bowl.
Spread half of the salt mixture, with half of the garlic, on the bottom of the pan.
Put the duck pieces on top of this in a single layer, skin-side up, as tightly fitted as possible.
Sprinkle the remaining salt mixture and garlic on top, cover, and leave in a refrigerator for 24-48 hours.
After the brining period, brush the salt mixture off of the duck.
Cover with the duck fat/butter.
Cook covered, at 225º for 4 to 6 hours
Remove from the fat/butter and allow to cool for 20-30 minutes
Pick the flesh from the bone, packing it into 5 one-cup jars.
Cover with the still liquid fat, making sure that the meat is covered with at least a 1" layer of fat.
Food safety
Cool quickly by putting in a drafty location if available, then into a cold water bath with ice-cubes, and then into the fridge.
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