Traditional duck confit may require a day of meticulous preparation, but our streamlined version delivers all the rich flavors in just about two hours of cook time.
Easy Duck Confit
Makes 4 to 6 Servings
Ingredients
- 4 sprigs fresh thyme
- 4 sprigs fresh oregano
- 2½ teaspoons kosher salt
- 1 teaspoon pickling spice
- ½ teaspoon ground black pepper
- ⅛ teaspoon crushed red pepper
- 4 (10- to 11-ounce) duck leg quarters
- Vegetable oil
- 1 shallot, roughly chopped
- 2 cloves garlic, roughly chopped
- Roasted Sweet Potatoes (recipe follows)
- Bitter salad greens, to serve
- Garnish: fresh oregano, crushed red pepper
Instructions
- In a large bowl, stir together thyme, oregano, salt, pickling spice, black pepper, and red pepper. Add duck, and toss until well coated. Cover and refrigerate for at least 4 hours.
- Preheat oven to 325°.
- Pat duck dry, and place, skin side down, in a large skillet. Cook over medium-low heat until duck is crisp on skin side, 25 to 30 minutes. Turn duck, and cook until browned, 10 to 12 minutes.
- Add oil to skillet until duck is three-fourths of the way covered. (Amount will depend on how much fat is rendered from duck.) Add shallot and garlic, and cover with lid or tightly cover with foil.
- Bake until duck is very tender, about 1 hour. Uncover and bake until lightly golden brown and crispy, 15 to 20 minutes more. Remove from oil, and let drain on paper towels, reserving drippings for Roasted Sweet Potatoes. Serve with Roasted Sweet Potatoes and salad greens, and garnish with oregano and red pepper, if desired.
Roasted Sweet Potatoes
Ingredients
- 2 pounds sweet potatoes, chopped
- 2 tablespoons rendered duck fat or olive oil
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, toss together all ingredients until well coated. Arrange in an even layer on prepared pan.
- Bake until golden brown and crisp, 15 to 20 minutes.
