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!

Pembroke Dock Duck Confit

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

  1. Season the duck legs with the sea salt, garlic, thyme, bay leaves, and peppercorns. Cover and refrigerate for 12 hours.
  2. 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.
  3. 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.
  4. 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