When I go back to France, I always buy one large can of duck confit. I am a big fan of duck, especially when on my plate. But then finally, I realized that doing it yourself was not very complicated and way tastier. The advantage of slow cooking is that you can actually do things while waiting. Cans usually are too salty with too much fat. I use to wash the duck leg before heating them up. There are recipes that suggest you let the duck leg sit overnight in coarse salt, but I thought no, I was definitely going to skip this step!
This recipe is perfect for a romantic meal all year round or for christmas or new year when you are only two.
Homemade duck confit
- 2 duck legs
- 1 tsp coarse salt
- 1 pot duck fat
- Melt the duck fat in a casserole dish.
- Add the coarse salt.
- Dip the duck legs in the fat.
- Cover and simmer over low heat 2h30.
If the duck fat does not completely cover the meat, turn them up side down from time to time.