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Crispy Kosher Duck Leg Confit With Garlic

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Meat (Fleishig)

Duck leg confit is a French bistro classic: legs cured with salt, garlic and herbs, then cooked slowly in duck fat until the meat is meltingly tender, and finally crisped until the skin crackles.

How Confit Works

Confit was originally a preservation method; meat cooked and stored in fat would keep for months. The low, gentle heat breaks down the connective tissue in the legs while the fat keeps the meat moist. Cure the legs overnight, rinse and dry them well, then cook them submerged in fat at a low oven temperature for several hours. Keep the fat at a bare simmer.

Kosher Notes

This is a meat (fleishig) recipe. Kosher duck is already salted during koshering, so you may want to reduce the salt in the cure or shorten the curing time. Use rendered duck fat with a reliable hechsher, or save it from roasting duck.

Make-Ahead

Confit keeps for up to a week stored in its fat in the fridge. Crisp the skin in a hot pan just before serving. Save the fat for roasting potatoes.

Crispy Kosher Duck Leg Confit With Garlic
Traditional French duck confit made kosher, with garlic-cured legs slow-cooked in duck fat until tender, then crisped to perfection.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 4 servings
Course: Main Course
Cuisine: French
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Duck
  • 4 kosher duck legs about 8 oz each
  • 3 tablespoons coarse kosher salt
  • 6 cloves garlic smashed
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 teaspoon black peppercorns cracked
  • 3-4 cups rendered duck fat or enough to cover legs

What I use for this recipe

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Method
 

Curing the Duck
  1. Pat duck legs completely dry with paper towels. Rub all surfaces with coarse kosher salt, using about 2 tablespoons total.
  2. Place duck legs in a large dish with smashed garlic cloves, thyme sprigs, bay leaves, and cracked peppercorns. Cover and refrigerate for 24 hours.
  3. Remove duck legs from refrigerator and brush off excess salt and aromatics. Pat dry again with paper towels.
Cooking the Confit
  1. Preheat oven to 225°F (110°C). Place duck legs in a deep, oven-safe dish or Dutch oven.
  2. Warm the duck fat in a saucepan until liquid but not hot. Pour over duck legs until they're completely covered by about 1 inch.
  3. Cover tightly with foil or a lid and cook in the oven for 2 to 2.5 hours, until the meat is very tender and easily pulls away from the bone.
  4. Remove from oven and let cool slightly. The duck can be stored in the fat in the refrigerator for up to 1 week.
Crisping for Service
  1. When ready to serve, remove duck legs from fat and let excess drip off. Pat skin lightly with paper towels.
  2. Heat a large cast iron or heavy skillet over medium-high heat. Place duck legs skin-side down and cook for 3-4 minutes until skin is golden and crispy.
  3. Flip and cook for another 2-3 minutes to warm through. Serve immediately while skin is crisp.

Notes

Duck fat is essential for authentic confit. You can buy rendered duck fat or save fat from roasting duck. Store leftover duck fat in the refrigerator for roasting potatoes or vegetables. The confit can be made up to a week ahead and crisped just before serving.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 33g 42%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 145mg 48%
Sodium 890mg 39%
Dietary Fiber 0g
Total Sugars 1g
Protein 42g 84%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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