Empty My Fridge
Duck Confit - The Classic Method | Chef Jean-Pierre
Ingredients
- Legs4–8
- Salt2–4 tbsp
- Duck fat
- Juniper berry10–15
- Bay leaf1–2
- Black pepper · cracked1 tbsp
Instructions
- Rub each duck leg with coarse salt, such as kosher salt, and refrigerate uncovered on a rack overnight.
- The next day, brush or wipe off the salt with a dry cloth.
- Melt the duck fat over very low heat.
- Place the legs in a deep roasting pan or lasagna dish and submerge them completely in the fat.
- Cook at 250°F/120°C for 3 to 4 hours, depending on the size of the legs, until the meat pulls away from the bone and exposes it.
- Serve immediately or store the legs in the fat in the fridge for 3 to 4 weeks.
- To serve straight away, heat some duck fat in a frying pan over medium heat, place the legs skin side down and crisp for a few minutes. Alternatively, crisp them on a baking sheet under the grill.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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