Confit Take #1

I am calling this confit take #1 as it has been just over a week since the confit process was completed and the duck legs have been sitting in the solid fat in a container in my refrigerator. Future takes I will update in time as I have two legs left to be eaten at later dates where they will be preserved in the fat longer.


The confit process was a multi-day and step ordeal. To begin with, the legs were initially rubbed with a combination of spices (I used a variety including white pepper, garlic, cloves, cardamom that I ground up, and allspice). The main curing agent was salt (not a part of the spice blend). The legs were then individually wrapped in plastic wrap and left in the refrigerator for two days to cure.

After the two days, the legs were then unwrapped, washed with cold water and then put on a rack to dry. The following day (I let this occur overnight), I heated up duck fat until a simmer, then placed legs into the pot and did a quick saute on them. I then transferred the pot into the oven at 200 degrees which was then left in the oven for eight hours.


After this step, the legs were then transferred into a container, the cooled fat was added and then put into the refrigerator- this process with how they are cured can last for a few months refrigerated. Some people feel the longer time they are like this from initial end point the better the flavor is.

For actual meal-time cooking, I took one leg out and removed most of the fat. I put it in a pan skin side down and cooked in the oven at 500 for about 10 minutes. As a contrasting side to the richness of the duck I had just made a simple mixed arugula salad with a juniper-berry balsamic vinegar. The other side which was a millet cake is a recipe taken from Jean-Georges: Cooking at Home with a Four-Star Chef. This was an ideal side as it was a lighter fluffier cake and with was nice with the extra oil/fat of the duck.