Duck Confit

Duck quarters are marinated in garlic, bay leaves, and orange zest, and slow cooked in fat until crisped and tender.

Duck Confit

Prep Time: 1 day, 15 mins Cook Time: 3 hrs Yield: 2 legs

Serving Size: 1⁄2 leg

Ingredients

2 whole duck legs, cut into thighs and drumsticks (about 1 lb.; 450g) 2 bay leaves 2 garlic cloves, halved 1 tsp. fresh orange zest 1⁄2 tsp. freshly ground black pepper 1⁄2 cup extra-virgin olive oil 1 tsp. sea salt 6 cups chopped frisée 2 TB. balsamic vinegar 1 Place duck legs and thighs in a small baking dish. Make sure the dish is as small as possible to fit duck in one layer, tightly packed in the bottom.

2Tuck bay leaves and garlic clove halves around duck. Sprinkle with orange zest and black pepper, and drizzle with extra-virgin olive oil. Cover and refrigerate for 1 day.

3Preheat the oven to 350°F (180°C). Sprinkle duck with sea salt. Bake for 3 hours, basting every 30 minutes, until duck is cooked through and tender.

4Remove finished duck from the baking dish and set aside. Carefully pour hot fat into a heatproof container and reserve.

5In a medium bowl, toss frisée with balsamic vinegar and 1⁄4 cup of reserved fat. Serve alongside duck quarters.

Traditional duck confit is a laborious task using all parts of the duck. This modified version requires much less hands-on prep.

Nutrition per Serving

Fat 83% Protein 15% Net Carb 2% Ratio 2.1:1 Calories 348

Fat 32g

Protein 13g

Total Carbohydrate 5g

Dietary Fiber 3g

Net Carbohydrate 2g