Duck Confit recipe - ingredients, nutrition and when to eat it
Duck confit is a French dish made by slowly cooking duck legs in fat at a low temperature until tender.
Duck confit is a French dish made by slowly cooking duck legs in fat at a low temperature until tender. The skin is crisped before serving, while the meat stays moist. It’s a lovely choice for a relaxed dinner with potatoes or vegetables.
Western · 210 minutes to cook
Tips: If the duck legs aren’t fully submerged in the fat, turn them once during cooking so they cook evenly.
Tips: Strain any leftover duck fat, refrigerate it, and use a little to roast or sauté potatoes.
Tips: If using a pot over very low heat instead of an oven, keep an eye on the temperature so the fat doesn’t come to a boil.
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Ingredients (1 serving)
- Duck leg meat (with skin) — 250 g
- Potato — 1 pc
- Duck fat — 150 g
- Garlic — 2 pc
- Rosemary — 1 piece
- Salt — 2 g
- Ground black pepper — 0.5 tsp
- Olive oil — 1 tsp