Confit is any type of food cooked slowly overtime in its fat as a method of preservation. The juniper and thyme in this recipe give the duck confit a herbal citrus aroma. Cooked to crisp perfection, I like to serve the duck with mashed potatoes and roasted Brussel sprouts.
Prep time: 45 minutes + 1 day
Cook time: 3.5 hours
0.5g nitrate salt
1g coarsely cracked black pepper
2 duck legs
5g fresh thyme
20 juniper Berries
1-litre duck fat
Mix the nitrate salt, sea salt, and black pepper and rub this evenly on both sides of the duck legs.
Place the legs onto a baking tray lined with parchment paper.
Put the juniper berries on a cutting board.
Press the bottom of a small pot against them to crush them.
Put the crushed berries and thyme sprigs on both sides of the duck legs.
Place a piece of parchment paper on top of the duck. Put another tray on top of that and wrap the trays. Put something heavy on top of it to press the legs slightly.
Put the duck legs into the refrigerator overnight.
Preheat an oven to 285°F.
Remove the thyme and juniper berries from the duck legs, discard.
Rinse the legs under cold water to remove the excess salt. Dry the legs and place them into an oven-proof dish.
Add the duck fat to a saucepot and turn the heat on medium.
When the duck fat is melted pour it over the legs making sure they are fully submerged. Cover and bake the duck for 3 hours.
Remove the duck confit from the oven, remove the lid, and let it cool in the fat completely.
Serving the duck confit
Heat a frying pan on medium-high heat. Remove the legs from the fat and add them to the pan skin side down.
Turn the heat down to medium and fry the legs until the skin is crispy. Flip the duck and cook for about 5 more minutes.
Turn the heat off and serve the crispy duck legs with mashed potatoes and roasted Brussels sprouts.