Crispy Duck Confit with Thyme and Garlic
Indulge in the rich flavors of this Crispy Duck Confit, a simple yet sophisticated dish that's perfect for any occasion. The duck quarters are first cured with kosher salt, allowing the flavor to penetrate the meat. They are then gently simmered in a fragrant mix of white wine, fresh thyme, and garlic, which tenderizes the meat while infusing it with aromatic flavors. Finally, the duck is baked to perfection, achieving a beautifully crispy skin that complements the succulent meat. Serve with creamy 'caulitatoes' and cheese for a delightful meal that makes a lasting impression.
2
Servings
615
Calories
5
Ingredients
Ingredients
Duck Quarters
2 (Whole, skin on)
Kosher Salt
1/2 cup (For curing)
Fresh Thyme Sprigs
3 (Fresh)
Dry White Wine
1/2 cup (Substitute with chicken broth if preferred)
Garlic Cloves
3 (Chopped)
Instructions
1
Begin by rubbing the duck quarters generously with kosher salt, ensuring all surfaces are covered. You don’t need to use all the salt, but be sure to coat them well. Place the duck in the refrigerator and let it cure for one hour.
2
After an hour, remove the duck from the refrigerator and gently brush off any excess salt. Set it aside.
3
In a Dutch oven, pour in the dry white wine and add the fresh thyme sprigs along with the chopped garlic cloves. Stir everything together.
4
Carefully place the duck quarters into the Dutch oven, skin side down. Heat the mixture over medium-high until it reaches a boil.
5
Once boiling, cover the pot and reduce the heat to a gentle simmer. Allow the duck to cook for approximately 2 hours, or until the meat is tender and easily pulls away from the bone.
6
After cooking, remove the duck from the pot, allowing any excess liquid and fat to drip off. Place the duck quarters on a baking tray, skin side up.
7
Preheat your oven to 425°F (220°C). Bake the duck for 30 minutes, flipping the quarters halfway through to achieve evenly crispy skin.
8
If desired, skim the fat from the top of the remaining liquid in the Dutch oven and reduce it on the stovetop to create a sauce for drizzling over the duck. Alternatively, serve the duck plain with your favorite side dishes.
Nutrition Information
50g
Fat
2.5g
Carbs
45g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Duck Confit with Thyme and Garlic?
It is a sophisticated French-inspired dish where duck quarters are salt-cured, simmered in wine with aromatics, and then baked until the skin is perfectly crispy.
How many servings does this recipe yield?
This recipe is designed to serve 2 people.
What are the primary ingredients needed for this duck confit?
The main ingredients are 2 duck quarters (skin-on), kosher salt, fresh thyme sprigs, dry white wine, and garlic cloves.
How many calories are in one serving of this dish?
There are approximately 615 calories per serving.
Is this duck confit recipe low-carb?
Yes, with only 2.5g of carbohydrates per serving, it is a low-carb friendly meal.
What is the protein content per serving?
Each serving provides 45g of protein.
How much fat is in this recipe?
There are 50g of fat per serving, which is characteristic of traditional duck confit.
How long should I cure the duck quarters in salt?
The duck quarters should be rubbed with kosher salt and cured in the refrigerator for exactly one hour.
What should I do after the duck has finished curing?
After an hour, remove the duck from the refrigerator and gently brush off any excess salt before proceeding with the cooking.
Can I substitute the dry white wine in this recipe?
Yes, if you prefer not to use wine, you can substitute it with an equal amount of chicken broth.
How long does the duck need to simmer in the Dutch oven?
The duck should be simmered for approximately 2 hours or until the meat is tender and pulls away from the bone.
What is the temperature for baking the duck?
The oven should be preheated to 425°F (220°C) for the final crisping stage.
How long do I bake the duck to get the skin crispy?
Bake the duck for a total of 30 minutes at 425°F.
Should I flip the duck while it is baking?
Yes, you should flip the duck quarters halfway through the 30-minute baking time to ensure the skin crisps evenly.
How do I prepare the garlic for this recipe?
The recipe calls for 3 garlic cloves, which should be chopped before being added to the simmering liquid.
Should the duck be placed skin side up or down during simmering?
During the simmering phase in the Dutch oven, the duck quarters should be placed skin side down.
Can I make a sauce from the cooking liquid?
Yes, you can skim the fat from the remaining liquid and reduce it on the stovetop to create a flavorful sauce for drizzling.
What are some suggested side dishes for this meal?
The recipe recommends serving the duck with creamy 'caulitatoes' and cheese.
Is there any sugar in this recipe?
No, this recipe contains 0g of sugar.
How many fresh thyme sprigs are required?
You will need 3 fresh thyme sprigs.
Is the duck skin-on or skinless?
The recipe specifically uses duck quarters with the skin on to achieve the signature crispy texture.
What type of salt is best for the curing process?
Kosher salt is recommended for rubbing and curing the duck.
Does this recipe contain fiber?
The recipe contains negligible or no fiber according to the nutritional profile.
Is the duck cooked at a boil the entire time?
No, once the mixture reaches a boil, you should reduce the heat to a gentle simmer for the 2-hour cooking period.
How much white wine is used?
The recipe uses 1/2 cup of dry white wine.
What is the culinary style of this dish?
This dish is classified as French cuisine and is a classic comfort food.
Can I use dried thyme if I don't have fresh?
While fresh thyme is specified for its aroma, you can use dried thyme in smaller quantities as a substitute.
Should the pot be covered while simmering?
Yes, you should cover the pot once it reaches a boil and the heat is reduced to a simmer.
What is the key to the succulent meat in this recipe?
The combination of salt-curing and gentle simmering in wine and fat tenderizes the meat perfectly.
How many garlic cloves are chopped for the simmering liquid?
Three garlic cloves are used in this recipe.