Duck Confit

By Nicolle Palomino

While duck confit looks super complicated, it is one of the easiest preparations of duck and is definitely easier than searing duck breasts.

Yields Two Servings

Ingredients

  • Two Duck Legs, thigh attached.

  • 400 g of Duck Fat

  • 1 tsp of crushed juniper berries

  • 1 clove of garlic, minced

  • 1 bay leaf, crushed.

  • Plenty of salt

  • Pepper to taste

Steps

  1. We want to create a dry brine for the duck legs to draw moisture, place the spice mixture on the flesh side of the duck legs and leave it covered in a fridge overnight. This draws water out of the meat leaving it more flavorful.

  2. Very carefully, melt the duck fat in a very small deep sauce pot (around 6 inches in diameter) over low heat on the stovetop.

  3. Completely submerge the duck legs in the now hot duck fat and cook on low heat uncovered for two to three hours, or until the meat is tender.

  4. Once cooked all the way through, quickly sear the duck skin on high heat in a pan with olive oil for about two minutes or until the skin gets crispy.

  5. Serve with other French accompaniments such as bouillabaisse, asparagus and hollandaise. A recommended wine pairing for a dish like this is a light bodied red from France such as a youthful Pinot Noir Burgundy or a Gamay Nouveau from Boujealais!

EntreesCrème de Cornell