Pembroke Dock Duck Confit
Pembroke Dock Duck Confit is a classic dish from the Cuisine of Pembrokeshire, known for its rich and flavorful taste. This recipe requires a bit of time and effort, but the result is well worth it!
Ingredients
- 4 duck legs
- 1/4 cup coarse sea salt
- 8 garlic cloves, smashed
- 4 sprigs of thyme
- 2 bay leaves
- 1 teaspoon black peppercorns
- 4 cups duck fat
Instructions
- Season the duck legs with the sea salt, garlic, thyme, bay leaves, and peppercorns. Cover and refrigerate for 12 hours.
- Rinse the duck legs and pat dry. Heat the duck fat in a large pot over low heat. Add the duck legs and cook, partially covered, for 2-3 hours until the meat is tender and can be easily pulled apart with a fork.
- Remove the duck legs from the fat and place them in a baking dish. Strain the fat and pour it over the duck legs to cover. Refrigerate for at least 8 hours or overnight.
- To serve, preheat the oven to 400°F. Roast the duck legs for 15-20 minutes until the skin is crispy and the meat is heated through.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 3 hours
- Total time:
- 3 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Fat
- 25g
- Carbohydrates
- 10g
- Protein
- 40g
Supplies
Baking dish Large pot
Tools
Strainer Baking sheet
Serving suggestions
Serve the Pembroke Dock Duck Confit with roasted potatoes and a side of sautéed greens for a delicious and satisfying meal.
Tips & tricks
For the best flavor, allow the duck legs to marinate in the seasoning overnight before cooking.
Cost
$25