Confit Duck Legs
- Difficulty: Average
- Prep time: 15 min
- Cook time: 3 h 50 min
- Serving: 4 persone
- Cost: High
- Note + 12 hours of rest
PRESENTATION
Confit duck legs are a succulent main course inspired by elegant and refined French cuisine. In this recipe, the duck legs will be tender and juicy on the inside, maintaining an irresistible crispy crust on the outside. The aromas further enhance the flavor: the freshness of the orange, with its zest adding a citrusy touch, and the enveloping scent of thyme, which harmoniously completes the complex taste of duck meat. But that's not all: the dish is served with equally delicious sides. Belgian endive, crunchy and delicately bitter, becomes the star alongside the duck legs. Sautéed in a pan with a mix of orange juice and balsamic vinegar, this vegetable turns into a tasty accompaniment capable of balancing the richness of the meat with its light acidity. Confit duck legs are a truly gourmet experience to enjoy comfortably at home.
Discover other recipes that celebrate duck as the star in the kitchen:
- Duck breast with balsamic
- Duck à l'orange
- Orange-glazed duck breast
- Grilled duck breast
INGREDIENTS
- Duck legs 4
- Clarified butter 2 cups (1 kg)
- Orange peel 1
- Thyme 6 sprigs
- Bay leaves 3 leaves
- Mixed peppers to taste - whole
- Fine salt to taste
- to accompany
- Belgian endive 4
- Balsamic vinegar 3.3 tbsp (50 g)
- Garlic 1 clove
- Orange juice 1 - red
- Thyme 3 sprigs
- Extra virgin olive oil to taste
How to prepare Confit Duck Legs
To prepare the confit duck legs, first remove any feathers from the legs with a blowtorch 1. Rinse them under running water 2 and pat them dry. Then place them in a baking dish with bay leaves, thyme, salt, and the mixed peppercorns 3.
Flavor with orange zest 4, then cover with plastic wrap 5 and marinate in the refrigerator for 12 hours. After marinating, cover the legs with clarified butter 6.
Cover the baking dish with parchment paper 7 and wrap it with foil 8, then bake in a preheated static oven at 320°F for 3 hours. Once ready, take them out of the oven 9.
Remove the legs from the baking dish, place them on a baking tray lined with parchment paper 10, and bake in a preheated oven at 430°F for 40 minutes; this way, the meat will be very tender and the skin nicely flavorful and crispy. Meanwhile, cut the endive heads in half 11. In a pan, heat a splash of oil with a clove of garlic 12.
Salt 13 and pepper, add the thyme sprigs, and brown the endive on both sides 14. Deglaze with orange juice 15.
Also pour in the balsamic vinegar 16, cover with the lid 17, and cook for 10 minutes 18.
Take the duck legs out of the oven, which will now be well browned 19. Plate the confit duck legs and serve with the endive 20 and a sprinkle of pepper 21!