Duck Confit is a French dish. Confit is prepared in a centuries-old process of preservation that consists of salt curing a piece of meat and then cooking it in its own fat. Since getting duck fat here in North America is a bit more difficult we will cheat the process a bit and use normal oil instead such as Olive or Canola Oil. I would say this is a mid-level kind of recipe mainly due to the length of preparation. I recommend using rock/sea salt/coarse salt for the curing process instead of normal table salt that way it doesn't get absorb into the meat so quickly. Overall, It's a pretty straight forward recipe, just takes time to prepare and get all the needed ingredients.
4 duck legs with thighs
6-7 tablespoons rock/sea coarse salt
4 cloves garlic, smashed
2 cloves garlic, minced
1 shallot, peeled and sliced
6 sprigs thyme
Coarsely ground black pepper
**Duck Fat Potatoes**
1 1/2 pounds waxy potatoes such as Yukon Gold
3 tablespoons rendered duck fat
1/2 cup packed curly parsley leaves
2 garlic cloves, minced
Wash and pat the duck legs dry with paper towels.
Put about 1/2 the amount of salt on the bottom of a cooking pan. Place your duck legs evenly and add the remaining ingredients on top.
Place a smaller size pan that fits inside of this one and used some pressure to squish everything flat as possible. Plastic wrap everything sealed and place in the fridge overnight or 24 hours.
Once properly cured, take it out from the salt and rinse well under cold water and pat the duck legs dry.
Put it back in a clean cooking pan. This is a good time if you have any excess skin/duck fat to melt and extract duck fat in a sauce pan. If you have excess skin, just put in a sauce pan on medium-low heat and let the duck fat magically appear.
Add the duck fat or any other oil, enough to cover about half the duck leg.
Do not preheat the oven. You want to cook the duck as gently as possible. Put the duck legs in the oven and set the temperature to 300 degrees. Set a timer for 1:45mins or when the duck skin starts looking crispy.
Once you have reached this time, turn up the heat to 375 degrees for 15 minutes. Remove from the oven and let cool for 10-15 minutes before eating.
Save the accumulated fat for the future. You can use it to cook other things. When storing put in glass jar and strain it. It will keep for 6 months tightly covered in the fridge. With this excess amount of duck fat leftover, We can make us some duck fat potatoes.
Peel potatoes, then cut into 1/4-inch-thick slices. Rinse in 2 or 3 changes of cold water until water runs clear. Drain and pat very dry.
Heat fat in a 12-inch nonstick cooking pan over medium heat until melted. Cook potatoes with salt, turning gently, until coated with fat. Reduce heat to medium-low and cook, turning occasionally, until golden in spots and potatoes are tender, about 20 to 25 minutes. Add garlic about 15 minutes in.