Duck Confit

• For 4 people
• Preparation time (dont cuisson) : 480 minutes
• Cooking time : 240 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Duck Confit
  • Duck legs : 4 pieces
  • Coarse salt : 4 tablespoons
  • Fresh thyme : 4 sprigs
  • Garlic cloves (smashed) : 4 pieces
  • Duck fat : 2 cups
  • Black pepper : to taste
• Mashed Potatoes
  • Potatoes (peeled and quartered) : 4 pieces
  • Butter : 4 tablespoons
  • Milk : 1/2 cup
  • Salt : to taste
  • Black pepper : to taste

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 225°F (110°C).
• Rub the duck legs with coarse salt, making sure to cover them completely. Place the duck legs in a baking dish and add the thyme sprigs and smashed garlic cloves. Cover the dish with plastic wrap and refrigerate for at least 24 hours.
• After 24 hours, remove the duck legs from the refrigerator and rinse off the excess salt. Pat them dry with paper towels.
• In a large oven-safe skillet or Dutch oven, melt the duck fat over low heat. Add the duck legs to the skillet, skin side down. Cook for about 10 minutes, until the skin is golden brown and crispy. Flip the duck legs and cook for another 10 minutes.
• Transfer the skillet to the preheated oven and bake for 4 hours, until the duck legs are tender and the meat easily pulls away from the bone.
• While the duck is baking, prepare the mashed potatoes. Boil the potatoes in a large pot of salted water until tender. Drain the potatoes and return them to the pot. Add the butter, milk, salt, and black pepper. Mash the potatoes until smooth and creamy.
• Once the duck is done baking, remove it from the oven and let it cool slightly. Serve the duck confit with the mashed potatoes.

Tips

• For extra flavor, you can add additional herbs and spices to the duck legs before refrigerating.
• Duck confit can be made ahead of time and stored in the refrigerator for up to a week. Just reheat it in a skillet before serving.

Information

• Duck confit is a classic French dish that involves slow-cooking duck legs in their own fat until they become tender and flavorful.
• The slow cooking process helps render the fat from the duck skin, resulting in a crispy and delicious texture.