Davidson Duck Confit

Davidson Duck Confit is a classic dish from Mecklenburg cuisine, featuring tender duck legs slow-cooked in their own fat until they are meltingly tender and flavorful.

Gluten Free Dairy Free Main Course Mecklenburg Mecklenburg Cuisine Duck Confit
Davidson Duck Confit

Ingredients

  • 4 duck legs
  • 1/4 cup kosher salt
  • 8 garlic cloves, smashed
  • 4 sprigs of fresh thyme
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 4 cups duck fat

Instructions

  1. Season the duck legs with kosher salt and let them sit at room temperature for 1 hour.
  2. Rinse the salt off the duck legs and pat them dry with paper towels.
  3. Place the duck legs in a deep baking dish and add the garlic, thyme, bay leaves, and peppercorns.
  4. Pour the duck fat over the duck legs, making sure they are completely submerged.
  5. Cover the dish with foil and cook in a 200°F oven for 2 hours.
  6. Remove the duck legs from the fat and let them cool slightly.
  7. Heat a skillet over medium-high heat and sear the duck legs, skin side down, until golden and crispy.
  8. Serve the duck confit with your choice of side dishes.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
450 per serving
Protein
25g
Fat
35g
Carbohydrates
0g

Supplies

Deep baking dish Foil Skillet

Tools

Knife Cutting board Measuring cups and spoons

Serving suggestions

Serving suggestions: Pair with roasted potatoes and a simple green salad.

Tips & tricks

Tip: Make sure the duck legs are completely submerged in the fat to ensure even cooking and maximum flavor.

Cost

$25