Duck Confit

Name: Duck Confit
Prep time: 150 min
Yield: 2
Cuisine: Francesa
Ingredients: 2 duck thigh; 3 tablespoons sugar; 2 tablespoons salt; 1 bunch rosemary; 1 bunch dill; 1 tablespoon olive oil

Deborah Dana

A traditional French recipe, duck confit is a gourmet dish that is sure to impress your guests. You can make the confit and refrigerate it to later use in duck tacos, duck salad, and pasta with duck.

Reviewed by Editorial Team of Kiwilimón

Published: 08-02-2010

Preparation

2h 30 mins

Medium

Remove all fat from the thigh, legs, and any additional parts you have from the duck. If you bought the duck without fat, request duck fat separately. In a deep container, marinate the duck thigh with sugar, salt, rosemary, dill, and olive oil. In a small pot, melt the duck fat over low heat and remove from the heat. Let it cool for 10 minutes and add to the deep container with the duck thighs. Cook the duck thigh in a pot with the marinade (including all the duck fat) over very low heat. It is very important to cook it over very low heat so that the duck cooks and does not fry. Cook the duck for 2 hours. Remove the duck from the fat and let it cool. The duck should be very tender; shred the duck with your hands.