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Savory Duck Confit

Savory Duck Confit: Elevate Dinner with Rich Flavors

Savory Duck Confit is a classic French dish that celebrates rich flavors to elevate any dining experience.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Marination Time 1 day
Total Time 1 day 3 hours
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Duck
  • 4 legs Duck legs or breasts, consider mixing both for added texture
  • 2 tbsp Salt for brining
  • 1 tsp Ground black pepper for seasoning
For the Aromatics
  • 1 tbsp Garlic minced
  • 1 large Onion sliced
  • 0.5 tsp Oregano
  • 1 tsp Thyme
For Cooking
  • 2 cups Duck fat optional, for traditional flavor

Equipment

  • oven
  • baking dish
  • Ziplock bag
  • Skillet

Method
 

Preparation Steps
  1. Score the skin of the duck in a crosshatch pattern and season both sides with salt, pepper, oregano, thyme, and minced garlic.
  2. Place the seasoned duck into a ziplock bag with the sliced onion, seal it, and refrigerate for 24 to 48 hours.
  3. Preheat the oven to 375°F (190°C) and remove the duck from the refrigerator.
  4. Arrange the duck in a baking dish, pour melted duck fat over it until fully submerged.
  5. Roast the duck at 375°F (190°C) for about 30 minutes.
  6. Reduce the temperature to 275-290°F (135-143°C), cover tightly with foil, and roast for at least 2 hours.
  7. Remove the foil, raise the temperature back to 375°F (190°C), and roast uncovered for another 20 to 30 minutes.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 2gProtein: 28gFat: 36gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gCholesterol: 130mgSodium: 800mgPotassium: 500mgSugar: 1gVitamin A: 500IUVitamin C: 3mgCalcium: 10mgIron: 3mg

Notes

Allow the duck to marinate for at least 24 hours for enhanced flavor. Store leftovers submerged in duck fat.

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