Bring a bit of French cooking into your kitchen without much fuss. Traditional duck confit takes several days to make. In our version the work is scaled back to a few hours, while preserving all the wonderful flavors.
- 1 tsp 1 tsp 1 tsp Coconut Oil, Organic
- 10 cloves 10 cloves 10 cloves Garlic, unpeeled
- 10 sprigs 10 sprigs 10 sprigs Thyme, fresh
- 4 4 4 Duck Leg, skin on, bone in
- 1 Tbsp 1 Tbsp 1 Tbsp Salt
- Rinse duck legs under cold water, and pat dry with a paper towel.
- Using a sharply pointed knife, poke small holes into the skin at an angle. These holes will allow the fat to seep out from under the skin, and make the skin crispy during cooking. Do not pierce the meat.
- Place duck legs in a large mixing bowl.
- Sprinkle generously with salt and coat both sides.
- Cover bowl with plastic wrap, and allow to sit at room temperature up to 1 hour.
- Place garlic cloves and thyme in an even layer in a baking dish just large enough to fit the duck legs.
- Brush off extra salt, and lace duck legs on top of garlic and thyme, skin side up.
- Rub the duck skin with coconut oil.
- Place the duck in the oven and heat oven to bake at 285°F.
- Bake for 2 hours.
- Serve with Haricots verts.
Pricking the skin of the duck allows for the fat to release during cooking. Classic duck confit is duck leg cooked in duck fat. You can also add extra duck fat, if you have it on hand, to cook the duck in as well.
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