It’s not as hard as it sounds!
“Confit” (pronounced “con-fee”) means “in fat”. Basically, Duck Legs are cooked at a low temperature for several hours; their fat renders out and they are cooked, gently, bathed in fat which insulates the meat and keeps it from drying out. The resulting meat is not fatty itself — you drain off the fat before serving — but don’t discard it! Duck fat is delicious as “fleishig butter” — on bread, potatoes, eggs, etc.
Since duck has such a rich flavor, it pairs will with acidic and fruity sauces such as an orange marmalade, vinegar-based sauce, red pepper jelly.
Allow 1 small Duck Leg per person
- Preheat oven to 250F.
- Using a pushpin, prick skin all over (this will help the fat that is between the skin and the meat to render out while cooking). Rub duck legs with 2 cloves chopped garlic and freshly-ground pepper.
- Arrange duck skin-side down in a large roasting pan or Dutch oven, and add 1/2 cup water. Cover and cook in oven until fat renders out, about 2 hours.
- Carefully remove pan from oven and flip the duck pieces. There will be a lot of fat — it’s OK!!! Cover and return to oven until meat is very tender, about 2-1/2 more hours. The joint should feel loose and the meat should slip easily off the bone.
- If you’re serving the legs whole, it’s very nice to crisp up the skin in a hot frying pan or under the broiler before serving. Alternately, meat can be removed from the bone and shredded and then used as a filling for ravioli, cabbage rolls, etc. (will be very tender)
- Serve with bread to mop up the fat, along with a crunchy cabbage slaw or kale salad.