For this classic French preparation duck legs are brined overnight then dipped in duck fat and gently cooked until silky and tender.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Chef Jean-Pierre | 2022-08-01 13:00:02 |  197,753 Views |
Duck confit – The classic method | Chef Jean-Pierre
Serious Mealtimes / Vicky Wasik
Duck confit is a classic French preparation method that produces silky tender meat with a long shelf life (confit means that in French) thanks to the protective airtight layer created by the rendered fat in which the duck is immersed and cooked.
For this traditional confit (the analog alternative to our more modern and streamlined sous vide duck confit recipe) we start by brining duck legs for 24 hours with salt black pepper and an allium brine made with shallots onion garlic parsley and thyme. This brine seasons the meat and adds a hint of vegetal sweetness and is then rinsed (leaving the duck fat to be reused for future batches of confit). The duck legs are submerged in the fat and simmered gently in a low oven until tender.
