Smoky Jamaican Duck Confit
A flavorful and tender confit recipe that combines smoky spices with the rich taste of Jamaican jerk seasoning, served with amazingly delicious results.
Ingredients
- ●2 Duck legs
- ●2 tsp Smoked paprika
- ●1 tsp Jamaican jerk seasoning
- ●2 cloves Garlicminced
- ●1 tsp Brown sugar
- ●2 tbsp Coconut oil
- ●1 sprig Fresh thyme
Instructions
- 1
Preheat the oven to 275°F (135°C).
- 2
Rinse the duck legs and pat them dry with paper towels.
- 3
In a small bowl, mix together smoked paprika, Jamaican jerk seasoning, garlic, and brown sugar.
- 4
Rub the spice mixture all over the duck legs, making sure to coat them evenly.
- 5
Heat the coconut oil in a large Dutch oven over medium heat.
- 6
Sear the duck legs until browned on both sides, about 2-3 minutes per side.
- 7
Transfer the Dutch oven to the preheated oven and braise the duck legs for 2 1/2 hours, or until tender and falling off the bone.
- 8
Remove the duck legs from the oven and let them cool slightly.
- 9
Strain the braising liquid and discard the solids.
- 10
Serve the duck legs with the braising liquid spooned over the top.
- 11
Garnish with fresh thyme and serve immediately.