Confit is any type of food cooked slowly over time in its fat as a method of preservation. The juniper and thyme in this recipe give the duck confit a herbal citrus aroma.
Chef notes:
Cooked to crisp perfection, I like to serve the duck with mashed potatoes and my crispy bacon sautéed Brussels sprouts.
Prep time: 45 minutes + 1 day
Cook time: 3½ hours
½ g nitrate salt
2 g salt
1 g coarsely cracked black pepper
2 duck legs
5 g fresh thyme
20 juniper Berries
4 cups duck fat
Mix the nitrate salt, 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, and discard them.
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 to 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.
©chefalisonbiebs