Provided by Emeril Lagasse
Categories main-dish
Time P1DT2h15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Lay the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and the black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top. Put the reserved fat from the ducks in the bottom of a glass or plastic container. Top with the sandwiched leg portions. Sprinkle with the remaining 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours.
- Preheat the oven to 200 degrees F.
- Remove the duck from the refrigerator. Remove the garlic, bay leaves, thyme, and duck fat and reserve. Rinse the duck with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels.
- Put the reserved garlic, bay leaves, thyme, and duck fat in the bottom of an enameled cast iron pot. Sprinkle evenly with the peppercorns and table salt. Lay the duck on top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.
- Remove the duck from the fat. Strain the fat and reserve. To store the duck confit, place the duck leg portions in a container, cover with the reserved cooking fat, and store in the refrigerator. Alternately, pick the meat from the bones and place it in a stoneware container. Cover the meat with a thin layer of some of the strained fat. The duck confit can be stored in the refrigerator for up to 1 month.
- The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. The tinge of duck taste in the oil is wonderful.
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Afrul Ahmed
[email protected]I'm not a fan of duck, but I thought I'd give this recipe a try. I was pleasantly surprised. The duck confit was very tender and flavorful.
argym pro
[email protected]I found the recipe to be a bit confusing. The duck confit didn't turn out as well as I had hoped.
Teresa Lewis
[email protected]The duck confit was a bit dry for my taste, but the flavor was good.
Dante Salazar
[email protected]I'm so glad I tried this duck confit recipe. It was delicious and easy to make. I will definitely be making it again.
Zisan Ferdus
[email protected]This is the best duck confit recipe I've ever tried. The duck was perfectly cooked and the skin was crispy.
Kayongo Najibu
[email protected]The duck confit was amazing! The meat was so tender and flavorful. I will definitely be making this recipe again.
David Ogega
[email protected]This duck confit recipe is a bit time-consuming, but it's worth the effort. The duck was incredibly tender and juicy.
Prestige Manzini
[email protected]I love this recipe! The duck confit is always so tender and flavorful. I usually serve it with roasted vegetables and a glass of red wine.
Maryam Mudassar
[email protected]This was my first time making duck confit and it turned out great! The instructions were easy to follow and the duck was cooked perfectly.
Najema Shaikh
[email protected]The duck confit was delicious. The meat was fall-off-the-bone tender and the skin was crispy. I would definitely make this recipe again.
Tyrik Jackson
[email protected]I've made this duck confit recipe several times now, and it always turns out perfectly. It's a great dish to serve for special occasions.
Arufah jason
[email protected]This duck confit recipe is a winner! The duck was incredibly tender and juicy, and the skin was crispy and flavorful. I served it with roasted potatoes and green beans, and it was a hit with my family.