Main
Duck confit
- Preparation time
- 3 h
- Servings
- serves 4
Ingredients
- Duck (confit) — to buy4 cuisses
- Garlic — to buy4 gousses
- Thyme — to buy2 branches
- Neutral oil — to buy1 L (or duck fat)
- Potato — to buy600 g
- Pepper — to buyto taste
Preparation
Rub the duck pieces with salt on all sides, add the thyme leaves, and let them rest for at least 2 hours in the fridge (ideally overnight) so the salt penetrates deeply and tenderizes the meat.
Quickly rinse off the surface salt under cold water and pat the pieces dry thoroughly with paper towel.
Place the duck in a pot with the crushed garlic, cover completely with fat or oil (the meat must be submerged), and cook over very low heat, barely simmering, for 2 hours, until the meat falls off the bone easily.
Let the duck cool in its fat — you can even keep it this way in the fridge for several days, it only gets better the next day.
To serve, drain the pieces and brown them skin-side down in a very hot pan for 5-6 minutes without moving them, until nicely crisp, then flip for 2 minutes on the other side.
Serve with potatoes sautéed in a little of the cooking fat, generously peppered.