Duck Confit

Ingredients

• 2 Duck legs with thighs
• 1.5 kg Duck fat (or goose fat)
• 2 EL Coarse sea salt
• 1 TL Freshly ground black pepper
• 4 Garlic cloves, lightly crushed
• 2 Bay leaves
• 4 Zweige Fresh thyme sprigs
• 1/2 TL Coriander seeds (optional)
• 1/4 TL Nutmeg, freshly grated (optional)

Instructions

1. Thoroughly clean and pat dry the duck legs. Score the skin side in a diamond pattern with a sharp knife (do not cut into the meat).
2. Rub the duck legs generously with coarse sea salt, pepper, crushed garlic, bay leaves, thyme, coriander seeds, and nutmeg. Marinate in the refrigerator for at least 12 hours, ideally 24 hours.
3. Remove duck legs from the refrigerator and rinse off excess salt and seasonings. Pat them thoroughly dry – this is crucial for crispy skin.
4. Place the duck legs snugly in a heavy pot or Dutch oven. Cover with duck fat. The fat should completely submerge the legs.
5. Place the pot on the stove and slowly melt the fat over low heat. Once the fat has melted, reduce the heat to maintain a very gentle simmer (around 80-90°C).
6. Cook the duck legs for 2.5 to 3 hours, until the meat is very tender and can easily be pulled from the bone. Do not boil!
7. Carefully remove the duck legs from the fat and let them cool on a wire rack. Strain the rendered duck fat through a fine-mesh sieve and reserve for later use.
8. To serve, pan-fry the duck legs in a little duck fat over medium-high heat until golden brown and crispy. Alternatively, bake in the oven at 200°C (400°F) on grill/broil setting until crispy.

Nutrition