Prep Time
30 min
Cook Time
240 min
Total Time
270 min
Ingredients
Equipment
- Dutch ovenAlternative: Heavy roasting pan with lid
- Fine mesh strainer
- Instant-read thermometer
★ = Essential
Instructions
Season Duck legs generously with Kosher salt. Place in container with Fresh thyme sprigs and Garlic cloves. Refrigerate 12-24 hours.
Curing duck legs✓ Checkpoint: Skin is dry and salt has dissolvedRinse duck legs and pat very dry. Submerge in melted Duck fat with aromatics in dutch oven.
Confit cooking✓ Checkpoint: Meat pulls easily from bone, skin is golden💡 Chef's Tip: Maintain 85-90°C oil temperatureSimmer Fresh cherries, Dry red wine and 2 tbsp sugar until reduced by half and glossy.
Reducing cherry sauce✓ Checkpoint: Sauce coats back of spoon
Nutrition
(per serving)
680
Calories
38g
Protein
22g
Carbs
48g
Fat
2g
Fiber
Storage
Refrigerator: 5 days
Freezer: 2 months
Store confit submerged in fat. Reduction keeps 5 days refrigerated.
Reheating: Crisp skin in 200°C oven for 15 minutes before serving.
Variations
- Orange Duck Confit: Replace cherries with blood orange segments and add Grand Marnier to reduction
- Spiced Cherry Confit: Add star anise and black peppercorns to the reduction
- Herb-Crusted Version: Coat crisped duck with chopped parsley and thyme before plating
#french#dinner#special-occasion#make-ahead#roasted#year-round#elegant#high-protein#gluten-free#dairy-free