Duck Confit

Duck confit

Ingredients

  • 1

    1 (4-5 lb.) Maple Leaf Farms Whole Duck, cut into 4 pieces

  • 2

    2 Tbsp. Kosher Salt

  • 3

    1 tsp. Cracked Black Pepper

  • 4

    4 Whole Bay Leaves

  • 5

    6 Crushed Garlic Cloves

  • 6

    1/2 bunch Fresh Thyme

  • 7

    2 lb. Duck Fat

Directions

  • 1

    Rub the duck with the kosher salt. Place it skin-side down in a plastic container or stainless steel deep-sided pan (hotel pan), large enough to hold all pieces flat. Season with pepper, bay leaves, garlic and thyme. Cover and refrigerate overnight.

  • 2

    Transfer duck to a roasting pan. Bake at 325°F for 15-20 minutes, until brown.

  • 3

    Melt duck fat, pour over pieces to cover them completely.

  • 4

    Cover and bake at 300°F until the duck is very tender, approximately 2 hours.

  • 5

    Remove duck from fat and place in a hotel pan. Ladle the cooking fat, careful not to add any of the cooking juices, to cover completely.

  • 6

    Cover the pan and refrigerate for 2 days to allow the flavors to mellow.

  • 7

    Remove the duck, scrape off excess congealed fat. Bake at 350°F until skin is crisp and meat is hot, approximately 30 minutes.

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Prep Time: 20 min 2.5 days inactive
Cook Time: 3 hr
Ready Time: 4 Hours
Servings: 4