Confit is any type of food cooked slowly overtime in its own fat as a method of preservation. For this recipe I used Rougié duck legs, free range and locally fed without the use of hormones or antibiotics.
Prep time: 15 minutes plus 1 day
Cook time: 3 hours
0.5g Nitrate Salt
2g Sea Salt
1g Coarsely Cracked Black Pepper
2 Duck Legs
5g Fresh Thyme
Approx. 20 Juniper Berries, crushed
1 Litre Duck Fat
Mix the nitrate salt, sea salt, and black pepper together and rub this evenly on both sides of the duck legs. Place the legs onto a baking tray lined with parchment paper and add the whole thyme sprigs and crushed juniper berries to both sides. Place a piece of parchment paper on top of the duck and place another tray on top of that. Wrap the trays and place something heavy on top to press the legs slightly and put them into the refrigerator overnight.
Preheat an oven to 285°F. Unwrap the duck, remove the thyme and juniper berries and rinse the legs under cold water to remove the excess salt. Dry the legs and place them into an oven proof dish. In a sauce pot over medium high heat add the duck fat, when it is melted pour the fat over the legs making sure they are fully submerged. Cover the container and place it into the oven for approximately three hours or until the meat is fork tender. Let the duck confit cool in the fat and store in the refrigerator.
To reheat the duck, heat a frying pan on medium high heat and add the legs skin side down. Fry until the skin is crispy, turn it over to heat the other side and serve.