Duck confit recipe
A paleo recipe for an amazing French specialty: duck confit. I also added a recipe for a simple carrot confit that it absolutely amazing. Heavy use of duck fat!
Servings 4 people
Calories 2200kcal
Cost 25
Ingredients
- 4 duck legs with thighs
- 4 duck wings
- 4 cups duck fat
- 3 tablespoon salt
- 4 garlic cloves very finely minced
- 1 onion sliced
- 6 springs thyme
- 3 springs rosemary
- Pepper to taste
Instructions
- Mix the salt, garlic, onion, thyme, rosemary and pepper.3 tablespoon salt, 4 garlic cloves, 1 onion, 6 springs thyme, 3 springs rosemary, Pepper to taste
- Using a dish large enough to hold all the duck pieces in a single layer sprinkle ⅓ of the salt mixture on the bottom.
- Put the duck pieces in the dish, skin side up on the salt mixture bed.4 duck legs with thighs, 4 duck wings
- Add the remaining ⅔ of the salt mixture evenly on the duck.
- Cover and refrigerate for about 1 or 2 days.
- When ready, preheat your oven to 225 F
- Remove the salt from the duck and arrange the duck in a baking dish in a tight single layer.
- Melt the duck fat and pour on the duck. Make sure it covers the meat entirely.4 cups duck fat
- Put in the oven for 2 to 4 hours until the meat can easily be pulled from the bone. It can also go for longer if you want.
- The duck confit is now ready and can be stored in the fat where it will stay good for weeks.
Nutrition
Calories: 2200kcal | Carbohydrates: 4g | Protein: 47g | Fat: 224g | Saturated Fat: 73g | Polyunsaturated Fat: 30g | Monounsaturated Fat: 111g | Cholesterol: 402mg | Sodium: 5424mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 74IU | Vitamin C: 8mg | Calcium: 39mg | Iron: 4mg