This is by far the best duck I’ve ever had!
This is a recipe for 2 duck legs, but the same exact process can be applied to duck breasts – same quantities apply. Takes 2 – 3 days to make.
- 2 duck legs
- 4 sprigs of rosemary
- 4 sprigs of thyme
- 2 Garlic cloves
- Duck fat
- 2 tbsp of butter
- Salt and pepper to taste
Marinate the duck
Season the duck legs with salt and pepper and place them in a zip lock bag, each with 2 sprigs of rosemary, 2 sprigs of thyme and 1 garlic clove. Let them sit in the fridge to marinate for 12 – 24 hours. The more they marinate for, the better.
After the duck legs marinate take them out of the fridge and let them sit for 20 minutes until they come to room temperature.
Sear the duck for maximum flavor
Preheat a non-stick pan to medium-high heat. Once the pan is hot add 2 tbsps of butter. As the butter melts, add the thyme, rosemary and garlic from the zip lock bags where the duck legs were marinating to infuse the butter. Spread the butter around the pan.
Place the duck legs into the pan, skin face down. Cook the legs on each side until there is good color on them (see pictures below). Remember to baste the duck legs while cooking.
Once the duck legs have good color on both sides, set the pan aside and pour the duck fat in to cover the duck legs.
Marinate the duck some more
Let the pan cool down, then cover it and place in the fridge. Let it sit for another 12 – 24 hours – again, the longer the better.
Finish it off
Take the duck legs out of the fridge and let them sit until they come to room temperature, preheat the oven to 300ºF in the meantime. Once the oven has pre-heated place the duck legs in. Bake the duck legs for 2 hours for a fall-off the bone experience.
After 2 hours take the duck legs out of the skillet and let them sit for 3 minutes. Then serve over mashed potatoes, veggies or any other delicious side. Duck confit is so flavorful and delicious that it will go well with anything.