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Rick Stein's Slow-Braised Duck Confit

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

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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

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