frenchmeatvia groq
French Confit Duck Leg
A classic dish from the south of France, slow-cooked in duck fat to preserve the meat's rich flavor. Serve with roasted root vegetables.
⏱170 min🍽2 servings📊hard
🥕
Ingredients
- ●2 Duck legsBone-in duck legs
- ●1/2 cup Duck fatSalted duck fat
- ●2 cloves GarlicMinced
- ●1 sprig ThymeFresh thyme
- ●2 Bay leavesFresh or dried bay leaves
- ●1 tsp SaltFlaky sea salt
- ●1 tsp Black pepperFreshly ground black pepper
👨🍳
Instructions
- 1
Preheat the oven to 275°F (135°C).
- 2
Season the duck legs with salt and black pepper.
- 3
In a large Dutch oven, melt the duck fat over medium heat.
- 4
Sear the duck legs until browned on all sides, about 5 minutes per side.
- 5
Add the garlic, thyme, and bay leaves to the pot.
- 6
Cover the pot and transfer it to the preheated oven.
- 7
Braise the duck legs for 2 1/2 to 3 hours, or until tender and falling off the bone.
- 8
Remove the pot from the oven and let it cool slightly.
- 9
Serve the duck legs with the pan juices spooned over the top.