The preservation method that became a delicacy: duck legs cured overnight, then poached in their own fat until spoon-tender, crisped to order.
700 g
🦆 Duck Fat ›
enough to submerge
1 tsp
⚫ Whole Black Peppercorns ›
Mise en place
Before you start
Prep checklist
Duck Fat — enough to submerge
Cure: salt the legs with the aromatics, cover, refrigerate 12–24 hours. Rinse and dry.
Submerge in melted duck fat and cook at 120°C (barest shimmer, never simmer) for 2.5–3 hours, until the meat gives at a touch.
💡
Confit is a bath, not a fry: bubbles mean too hot. The fat is reusable for months — and makes the world's finest roast potatoes.
To serve: crisp skin-side down in a dry pan over medium until crackling, 5–7 minutes. The confit itself keeps under its fat for weeks.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.
On the plate
Serve it with
Garnish
Fresh herbs added off the heat
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