Duck Confit
Slow-cooked duck legs cured with salt and aromatics, finished with a crispy seared skin.
- duck leg quarters4
- kosher salt, Diamond Crystal3 tbsp
- black pepper2 tsp
- garlic cloves, smashed4
- thyme sprigs6
- bay leaves, crumbled2
- juniper berries, crushed1 tsp
- orange zest, zest of 1 orange1
- duck fat, melted4 cups
- garlic cloves, smashed4
- thyme sprigs
- flaky salt
- 1
Combine kosher salt, black pepper, smashed garlic cloves (4), thyme sprigs (6), crumbled bay leaves, crushed juniper berries, and orange zest to make the cure. Rub thoroughly all over the duck leg quarters. Place skin-side up in a covered dish and refrigerate 24–36 hours.
- 2
Preheat oven to 215°F. Rinse the cure off the duck leg quarters and pat completely dry with paper towels.
215F - 3
Place the duck leg quarters skin-side down in a Dutch oven along with the remaining smashed garlic cloves (4) and thyme sprigs. Pour melted duck fat over the legs until fully submerged. Cover with lid.
- 4
Transfer the covered Dutch oven to the 215°F oven and cook 3–4 hours until the duck is fork-tender at the bone. Remove from oven, let cool in the duck fat, then refrigerate overnight (or up to 2 weeks) for best flavor.
215F - 5
To finish, warm the pot in a 200°F oven for 20 minutes to loosen the duck fat. Lift out the duck leg quarters and scrape off any excess fat.
200F - 6
Heat a stainless steel or cast iron pan over high heat. Place duck leg quarters skin-side down and sear 4–6 minutes until the skin is mahogany and crispy. Flip and sear 1–2 minutes on the other side.
high - 7
Rest the duck leg quarters for 2 minutes, then finish with flaky salt and serve.
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