Duck confit

I love confit of duck but rarely make it myself since it is a fairly expensive proposition by the time you buy the whole duck legs and the large quantity of duck fat in which to cook it.  I must say however that homemade does taste awesome and is worth the time and expense every once in a while. I always save the fat and freeze it to use in many dishes like simple fried potatoes or to rub on a chicken before roasting for extra crispy skin. I order from D’Artagnan, an amazing company in New Jersey that always has the best duck, duck fat, meats and foie gras among many other products and get everything delivered straight to my door. (And if you’re feeling especially lazy you can even buy the confit already made and ready to be reheated at home)

Confit de canard

Serves 4

4 fresh whole moulard duck legs

4 large shallots, peeled and sliced thinly

1/2C of kosher salt or 1/4C of table salt

10 sprigs of fresh thyme 

6 cloves of garlic, peeled and coarsely chopped

2 teaspoons of coarsely ground black pepper

4 bay leaves

Approximately 4 cups of rendered duck fat in which to cook the duck legs

• Sprinkle half of the shallots, salt, pepper, garlic, thyme and bay leaves on the bottom of a large casserole dish and place the duck legs, skin side up on top in a single layer. Sprinkle the remaining half of the seasonings evenly on top of the duck then cover the dish with plastic wrap and refrigerate for 24-48 hours. 
• Melt the duck fat in a large saucepan until quite warm. 
• Remove the duck from the marinade and wipe any excess seasoning off with a paper towel. 
• Preheat the oven to 300°F/150°C
• Place the duck legs in a high-sided oven-proof dish or pot that will fit the legs tightly together then pour the warmed fat over top to completely cover the duck legs. It is important that the duck stays completely submerged in the fat to cook properly. Cover the dish or pot with aluminum foil and place into the hot oven. 
• Cook the duck for 3-4 hours or until the duck is very tender when poked with a knife point but not falling off of the bone. 
• Remove the duck from the oven, uncover the pot and let it cool completely pressing down on the duck to keep it submerged. When completely cool, cover the pot again and refrigerate for a few days or up to a week which will allow the flavors to develop. 
• When you are ready to serve the duck, reheat it on a rimmed baking sheet at 425°F/220°C until browned and crispy. Serve with a nice salad or sautéed broccoli rabe, and roasted potatoes (see, that duck fat will come in handy). If you have leftover duck legs and wish to keep them, remove them from the fat and vacuum seal them in individual plastic bags and freeze them.