Confit Duck Legs

Ingredients for Confit Duck Legs

• 1 large head garlic, left unpeeled, plus 4 large cloves, divided

• 40g kosher salt

• 1 tablespoon finely chopped thyme

• 1 teaspoon Quatre épices (French four-spice blend)

• 2 large shallots, finely chopped (1/4 cup)

• 2 Turkish bay leaves or 1 California, crumbled

• 6 fresh Moulard, Muscovy, or Long Island (Pekin) duck legs (2.3kg total)

• 2 whole cloves

• 5 (200g) containers rendered duck fat

• Equipment: a deep-fat thermometer

How to make Confit Duck Legs

Mince and mash 4 garlic cloves to a paste with a pinch of kosher salt. Stir together paste, kosher salt (1/4 cup), thyme, quatre épices, shallots, and bay leaves in a large bowl. Add duck legs and toss to coat, then marinate, covered and chilled, at least 1 day and up to 2 days.

Wipe off marinade with paper towels.

Trim off 1/4 inch from top of garlic head, then stick 2 whole cloves into head. Melt duck fat in a wide large heavy pot over low heat, then cook garlic head and duck legs, uncovered, over low heat until fat registers approximately 88°C, about 1 hour. Continue to cook duck, maintaining a temperature of 190 to 99°C, until a wooden pick slides easily into thighs, 2 to 3 hours more.

Transfer duck with a slotted spoon to a large bowl (reserve garlic for another use if desired). Slowly pour duck fat through a fine-mesh sieve into a large crock or deep bowl, leaving any cloudy liquid or meat juices in bottom of pot, then pour strained fat over duck legs to cover by 1 inch. (If necessary, shorten drumstick bones 1 to 2 inches using a large heavy knife to fit legs more tightly in bowl.) Cool to room temperature, about 2 hours, then chill, covered, at least 8 hours.

Just before serving, remove duck from fat (reserve fat for another use, such as frying), scraping off most of fat, then cook, skin side down, in a large heavy nonstick skillet over low heat, covered, until skin is crisp and duck is heated through, 15 to 20 minutes

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.