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Just pulled it out of the oven. I took apart a whole duck and made the breast meat too. Sooo lovely!!
Hi. I am making this dish right now and I have a question: should the such in the oven be covered? I am worried that it will dry out if naked for two hours uncovered. Thanks.
Hello Bodhan. Nope, you don’t need to cover this while it’s in the oven. Perhaps you have already discovered this! Hope you enjoyed!
Sorry!! That should be 1.36 lbs.
I have made this recipe many times. I wipe off the salt before cooking, because although duck confit is supposed to be salty, it’s too much for us. I’m deviating tonight by adding dried Herbes de Province and some lemon zest, based on another reviewers comments. I blame this recipe on my duck confit obsession. Whenever I see fresh duck legs on sale (I found 6 yesterday), I can’t resist my urge to buy them. Half of them are cooking now, and the others are waiting patiently in the freezer. I have also bought canned confit. It’s good, and a great source of duck fat, but not like making your own. Thank you Hank!
Very simple recipe (so why do I need to download it every time??) but great results.I have tried it several times, and had no failures.If I may suggest a couple of tips..1, Buy a whole duck, and remove the Marylands. It is much cheaper (per kg/lb), and you then have the breasts for another recipe (or confit them too), and you can use the carcass to make a delicious duck stock. I also chop off the neck and add it to the confit for some extra fat (and a nice treat for the chef).2, Liven up your salt rub. I have added orange zest, and/or spices to the salt to give it a bit more flavour. Options are limitless. It also means your left over duck fat has an extra taste to add to roast vegies.
My stock is bubbling away. Threw in a couple of shallots and now need a risotto recipe!
oh heck….I was making these for cassoulet and I took a tiny bite…just to see…..and now if these leggies make it to cassoulet it will be a miracle of self control.
this is so easy and tastes just like the duck confit you get in France, delicious!
So easy and my family loved it! Will be making this often!
Will be trying this today, do you put a cover on when the duck slowly cooks?
Hi, Martine! Emma here, managing editor. No, the duck does not need to be covered. Enjoy!
Thank you! I made it before I got your reply and had it covered so the skin was not crispy at all. We just removed it and pan-fried it separately. Next time I will make sure to not cover the dish.
It was delicious! We cooked an entire duck and nothing was left of it. This was so easy and much cheaper than buying the already made in the store.
It was absolutely divine. My family gobbled it up and licked the bones clean. Best recipe find ever! Thank you, Hank.
Thanks. I got very nice results using your method.Regarding the comments about too much salt, I use a similar method on Pork and I wipe most of the salt away. The salt draws the moisture out of the skin and this is what makes it crisp up so well…well, with Pork it does.
Like others, I have cooked this many times. Really easy and works out every time. I agree with the comment on salt, though; bit too much for today’s heath cares. Otherwise, great!
This is a great recipe. I’ve made it a few times. I’m wanting to make it for our Christmas lunch. Can I make the duck in advance and then return it to the heat to crisp the skin. Could I do it the night before?
I’ve cooked this recipe about 10 times now! Love it. So easy and so tasty.
OK yum, but too much salt. Need to wipe before baking?
I love this recipe. IT works every time and is delicious. I now have a good amount of duck fat in the fridge to add to each new set of duck legs I cook up.
Delicious and not difficult. This is a keeper. Thanks!
This looks like a great recipe. Thanks for sharing it! Unlike most others who have commented, I do have access to lots of duck fat. Is there any benefit of adding more duck fat to the pan – submerging legs 1/2 deep into added fat?
Hi Julie, I don’t think so, not with this recipe. You will create even more duck fat with this recipe! Can you have too much duck fat? So good with fried potatoes. Yum.
Looks awesome, I will try it as soon as possible! I do not have access to duck fat though, what oil should I use? Olive oil?
The duck legs will render their own fat, no additional fat needed other than to grease the baking dish, which you can do with a little olive oil if you want.
A mild olive oil preferably. Someday I will try his quick confit method and I do have his book. Currently confiting four duck legs today; marinating tonight.
I have a lot of wild duck legs (mostly mallards) which I want to use for confit. However this recipe apparently contemplates using domestic legs because the recipe refers to the fat in the meat, whereas wild duck legs have little or no fat in the meat. Also, my legs are all skinned. And, finally, I don’t have any easy source of duck fat and I would prefer to use lard. How would you suggest modifying this recipe to use wild, skinned duck legs and lard? Will it still work? Thanks!
Hey Jay: Actually lots of mallards will have fat over the meat, but since you skinned yours you are out of luck there. Unfortunately, this recipe won’t work with skinned legs, as it relies on the fat under the skin to keep things moist and lovely. My advice is to salt the legs heavily (use kosher salt) and let them sit in the fridge for about 4 hours, then rinse them off and pat them dry. Then submerge in lard and cook in a 200-degree oven until they are thinking about falling off the bone. How long? Hard to tell ya – I once cooked the legs of a 10-year-old mallard (it had been banded) and that took 4+ hours. You’ll need to be patient. But it will work. Once the meat is nice and tender, take the legs out and crisp them under the broiler or in a pan, or roast in a 450-degree oven just until you get a little crisp. Hope that helps! ~Hank