Ingredients for - Duck Confit, the Right Way
How to cook deliciously - Duck Confit, the Right Way
1. Stage
Combine shallot, sugar, salt, pepper, garlic, and thyme in a small bowl. Rub all over duck legs, thighs, and wings.
2. Stage
Arrange duck parts skin side-up in a dish and cover with plastic wrap. Refrigerate until the seasoning is well absorbed, 24 to 48 hours.
3. Stage
Rinse off the seasoning and pat the duck dry. Arrange duck in a single layer in a 9x13-inch baking pan. Let duck stand until it reaches room temperature, about 30 minutes.
4. Stage
Preheat oven to 225 degrees F (110 degrees C).
5. Stage
Melt duck fat in a saucepan over medium heat until bubbles begin to form, 6 to 8 minutes. Pour duck fat over the room-temperature duck.
6. Stage
Bake duck in the preheated oven until tender and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted near the bone should read 135 degrees F (57 degrees C). Pour off the duck fat.
7. Stage
Brush a grill pan with some of the used duck fat and heat over medium-high heat until smoking. Add baked duck; cook in batches until skin is crispy, about 90 seconds per side.
