Ingredients with Measurements:
- 4 duck legs
- 1/2 cup kosher salt
- 1/4 cup sugar
- 6 garlic cloves, minced
- 4 sprigs fresh thyme
- 2 bay leaves
- 1/2 teaspoon black peppercorns
- 2 cups duck fat
- 2 fennel bulbs, thinly sliced
- 2 oranges, peeled and segmented
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot
- Kitchen twine
Step-by-step instructions:
1. In a large bowl, mix together the kosher salt, sugar, garlic, thyme, bay leaves, and black peppercorns.
2. Rub the duck legs with the salt mixture, making sure to coat them evenly. Cover and refrigerate for at least 12 hours or up to 24 hours.
3. Preheat the oven to 225°F.
4. Rinse the duck legs under cold water and pat dry with paper towels.
5. In a large Dutch oven or heavy-bottomed pot, melt the duck fat over low heat.
6. Add the duck legs to the pot, making sure they are fully submerged in the fat. If needed, add more fat to cover.
7. Cover the pot and transfer to the preheated oven. Cook for 3-4 hours, until the duck is tender and falling off the bone.
8. Remove the pot from the oven and let cool slightly. Using tongs, carefully remove the duck legs from the fat and transfer to a plate.
9. In a large skillet over medium-high heat, sauté the sliced fennel until tender and lightly caramelized, about 10 minutes.
10. Add the orange segments to the skillet and cook for an additional 2-3 minutes, until heated through.
11. To serve, place a duck leg on each plate and top with the fennel and orange mixture. Garnish with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 3-4 hours
5. Temperature:
Oven temperature: 225°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 610
Fat per serving: 50g
Protein per serving: 29g
Carbohydrates per serving: 11g
Fiber per serving: 4g
Sugar per serving: 6g
Sodium per serving: 2000mg
Substitutions for ingredients:
- Chicken legs can be substituted for duck legs.
- Butter or olive oil can be substituted for duck fat.
- Blood oranges or grapefruit can be substituted for regular oranges.
Variations:
- Add sliced onions or shallots to the fennel mixture for extra flavor.
- Serve the duck legs with a side of roasted potatoes or crusty bread.
Tips and tricks:
- Make sure to fully submerge the duck legs in the fat to ensure even cooking.
- Use a meat thermometer to check the internal temperature of the duck legs. They should reach 165°F.
- Save the leftover duck fat for future cooking projects.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the duck legs in a baking dish and cover with foil. Bake in a 350°F oven for 10-15 minutes, until heated through.
Presentation ideas:
Serve the duck legs on a bed of sliced fennel and oranges for a beautiful presentation.
Garnishes:
Chopped parsley or fennel fronds make a great garnish for this dish.
Pairings:
Pair this dish with a bold red wine, such as a Cabernet Sauvignon or Syrah.
Suggested side dishes:
Roasted potatoes or crusty bread make great side dishes for this dish.
Troubleshooting advice:
If the duck legs are not falling off the bone after 3-4 hours of cooking, continue cooking until they are tender.
Food safety advice:
Make sure to fully cook the duck legs to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Duck confit is a traditional French dish that dates back to the 14th century. It was originally a way to preserve meat before refrigeration was available.
Flavor profiles:
This dish has a rich and savory flavor from the duck legs, balanced by the sweetness of the fennel and oranges.
Serving suggestions:
Serve this dish as a main course for a special occasion or dinner party.
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Region: French