Grandpa Joe's
Duck Leg Confit Style

An extraordinary way to prepare duck.

About this recipe

Confit (pronounced con-FEE) Style simply means cooking a meat in its own fat.  It is also a preservation technique if the meat is stored in the fat after cooking.  The entire process typically begins with a curing step using salt, brown sugar, garlic, and a variety of fresh herbs.

Unlike a chicken or turkey, duck has a thick layer of fat between the meat and skin.  Roasting the meat at medium or high temperatures to render this fat layer often leaves the duck meat overcooked and dry.  Several years ago, however, I discovered that cooking duck in its own fat at a low temperature is an extraordinarily effective way to dissolve this fat layer entirely while leaving the meat juicy and delicious.  No curing or pre-seasoning is required.  A few minutes in a hot finishing oven to crisp the skin adds the final touch.

Ingredients

  • 1 duck leg quarter per person, fresh or frozen
  • rendered duck fat
  • kosher salt
  • freshly ground black pepper

Directions

  1. Bring the fresh or frozen duck leg quarters to room temperature. 
  2. Arrange them in one layer in a Dutch oven and cover them with a plate to keep them from floating in the duck fat.  Add enough duck fat to cover the meat entirely.
  3. Roast for 2 hours (with the cover slightly ajar to allow moisture to escape) in a preheated 300° F oven.
  4. Carefully remove the hot plate from the fat.  Then remove the duck leg quarters and place them on a rack on a sheet pan.  Season with salt and pepper, and finish in a 375° F convection oven for about 15 minutes, or long enough to crisp the skin.
  5. Serve immediately.
Duck Legs Confit Style served with a Cherry Wine Reduction, roasted carrots, green beans, and Toasted Fregola.

Notes

  • The duck also can be finished in a 400° F conventional oven.
  • Fresh or frozen duck quarters and rendered duck fat are available online from the Jurgielewicz Family Farm.
Posted: April 2016.