Kylie Kwong's Slow-Braised Duck Confit

Name: Kylie Kwong's Slow-Braised Duck Confit
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 2 servings
Ingredients: 2 duck leg quarters; 500g rendered duck fat (for submerging); 3 sprigs of fresh thyme; 3 cloves garlic, smashed; 1 tbsp coarse sea salt; 1 tsp black peppercorns

This is a signature entrée recipe by legendary chef Kylie Kwong. Crafted to highlight the core principles of French cooking, it focuses on fresh ingredients and clean timing. Kylie Kwong's Slow-Braised Duck Confit stands as a testament to their culinary approach.

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Recipe report: Kylie Kwong's Slow-Braised Duck Confit

*_* rich
  .-=====--.
 /  [DUC]   \
|  confit   |__
 \  baste /--`
  `-....-'
prep       15 min
cook       120 min
total      135 min
servings   2
protein    45 g
pantry     65/100

categorycelebritydiethigh-proteinlevelmediumkcal890

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Ingredients

2 duck leg quarters
500g rendered duck fat (for submerging)
3 sprigs of fresh thyme
3 cloves garlic, smashed
1 tbsp coarse sea salt
1 tsp black peppercorns

Steps

Rub duck legs with sea salt, thyme, and garlic. Let cure in refrigerator for 6 hours, then wipe dry.
Preheat oven to 120°C (250°F). Melt duck fat in a deep ovenproof dish.
Submerge duck legs in the melted fat, add garlic and thyme, cover, and bake for 2 hours until meat is tender.
Remove duck from fat, place skin-side down in a hot skillet, and cook for 5 minutes until skin is crispy.
Serve hot with roasted potatoes.