Duck confit is a family favorite around here. Making a full duck seems a bit much so I just buy duck legs. When prepared well, they make the tastiest dish! The meat from duck legs are often tough and hard to chew but when you make duck confit, you get the most meltingly tender meat ever! And when you finish them off on the grill so you get crispy skin as well, it just doesn’t get much better!
The tender meat literally falls off the bones which makes it a bit difficult to move them to the grill. But the pay back is enormous so don’t skip this step.
SERVES 4-5 PERSONS
- 4-5 duck legs
- sea salt flakes
- dried rosemary
- 300g of duck fat
2. Place them in your crock pot/slow cooker and pour over the duck fat. Set timer on LOW and 5-6 hours. Once every hour, check on them and if they aren’t completely covered with the duck fat, take a tablespoon and pour over some of the fat from the bottom.
3. When the time is up, carefully lift up the duck legs. Put them on a cutting board and transfer them to the grill. Grill them for a few minutes on both sides.
In your crock pot, you now have lots of leftover duck fat and juice. Pour it though a sieve to separate the lumpy parts and pour the liquid part in a glass and put it in the fridge. In the fridge, the juice will separate from the fat and you can then put them in two different glasses. The fat, you can save for the next time you make duck confit, and the juice you use for a nice sauce.
BUT I DON’T HAVE A CROCK POT OR A GRILL!!
Then you make the duck confit in the oven. Preheat your oven to about 250°F/120°C and cook the duck legs for 3-4 hours. Follow the procedure about pouring over extra fat if they aren’t completely covered. Finish them off by using the grill. Keep an eye on them to make sure they don’t burn.
A nice side dish for the duck confit is the mini pumpkin pizzas with feta cheese and rosemary. Also consider a light green salad with a oil-and-vinegar dressing. What a lovely meal!!