French 180 min

Confit de Canard

Name: Confit de Canard
Total time: 180 min
Yield: 2 servings
Cuisine: French
Ingredients: 4 duck legs; 2 tablespoons coarse sea salt; 1 tablespoon brown sugar; 4 cloves garlic, smashed; 4 sprigs fresh thyme; 2 bay leaves, crumbled; 1 teaspoon black peppercorns, coarsely crushed; 4 cups duck fat (or enough to submerge the legs); Lentils du Puy or frisée salad for serving

high-proteingluten-freeketo

Ingredientsfor 2

680

Cal

52g

Protein

Carbs

52g

Fat

14 duck legs
22 tablespoons coarse sea salt
31 tablespoon brown sugar
44 cloves garlic, smashed
54 sprigs fresh thyme
62 bay leaves, crumbled
71 teaspoon black peppercorns, coarsely crushed
84 cups duck fat (or enough to submerge the legs)
9Lentils du Puy or frisée salad for serving

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Instructions

1
Mix salt, sugar, peppercorns, bay leaves, and thyme. Rub the cure mixture all over the duck legs, pressing it into every surface. Place in a single layer in a container, add garlic, cover tightly, and refrigerate for 24 hours. The cure draws out moisture and seasons the duck deeply.
2
Remove duck legs from the cure and rinse thoroughly under cold water. Pat absolutely dry — any remaining water will cause the fat to spatter dangerously.
3
Melt duck fat in a Dutch oven over medium-low heat. Submerge the duck legs completely in the fat — they should be covered by at least ½ inch. Cook in a 225°F oven for 2½–3 hours. The fat should barely shimmer with tiny bubbles; it should never boil. The duck is done when the meat has visibly pulled back from the bone and a skewer meets no resistance.
4
Allow the duck to cool in the fat. For storage, keep submerged in fat in the refrigerator for up to 1 month. To serve, remove legs and sear skin-side down in a dry skillet over medium-high heat for 5–6 minutes until the skin is mahogany, shatteringly crispy. Serve with Lentils du Puy or a frisée salad.