Savory Slow-Cooked Duck Confit
Indulge in the rich, luxurious flavors of this Savory Slow-Cooked Duck Confit, a classic French dish made easy with the convenience of a crock pot. This recipe combines the delightful tenderness of duck hindquarters with a harmonious blend of salt, sugar, and aromatic herbs. The process of curing in a salt and sugar mixture followed by slow cooking in its own fat results in flavorful, melt-in-your-mouth duck that can be enjoyed in salads, on crusty bread, or alongside your favorite sides. Perfect for impressing guests or indulging in a comforting homemade meal, this dish is sure to become a favorite for any occasion.
4
Servings
825
Calories
8
Ingredients
Ingredients
Kosher salt
2 1/2 cups (None)
Sugar
2 1/2 cups (None)
Duck hindquarters
4 (None)
Duck fat
14 ounces (Melted (can substitute chicken fat))
Extra virgin olive oil
As needed (For covering if necessary)
Garlic cloves
2 (Peeled)
Peppercorns
10 (Crushed)
Fresh thyme
3 sprigs (Whole)
Instructions
1
In a large bowl, combine kosher salt and sugar thoroughly to create a curing mixture.
2
Place the duck hindquarters into a plastic container and generously cover them with the salt and sugar mixture. Seal the container and refrigerate for at least 12 hours or overnight to allow the duck to cure.
3
After curing, remove the duck from the container and rinse off the salt and sugar mixture. Soak the duck pieces in cold water for 2 hours, changing the water halfway to reduce the saltiness.
4
Drain the duck and transfer the pieces to a crock pot.
5
Pour the melted duck fat over the duck, ensuring they are completely submerged. If necessary, add extra virgin olive oil to achieve full coverage.
6
Add the peeled garlic cloves, crushed peppercorns, and fresh thyme into the crock pot.
7
Set the crock pot to the low setting and cook the duck for approximately 3 hours, or until the meat is tender and falls off the bone.
8
Once cooked, carefully remove the duck from the crock pot and pour the liquid fat into a ceramic or glass bowl.
9
Allow the duck and fat to cool to room temperature before storing.
10
Store the duck submerged in the fat in an airtight container in the refrigerator for up to 2 weeks, maintaining its rich flavors and tender texture.
Nutrition Information
70g
Fat
10g
Carbs
55g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Slow-Cooked Duck Confit?
It is a classic French dish featuring duck hindquarters cured in salt and sugar, then slow-cooked in fat until tender and flavorful.
How many servings does this duck confit recipe yield?
This recipe is designed to serve 4 people.
What are the primary ingredients for the curing mixture?
The curing mixture consists of 2 1/2 cups of kosher salt and 2 1/2 cups of sugar.
How long should the duck be refrigerated during the curing process?
The duck should be refrigerated for at least 12 hours or overnight.
Why is it necessary to soak the duck in cold water after curing?
Soaking the duck for 2 hours and changing the water halfway helps reduce the saltiness from the curing process.
What cooking appliance is used for this recipe?
A crock pot or slow cooker is used to cook the duck.
What type of fat is best for cooking duck confit?
Melted duck fat is preferred, though chicken fat can be used as a substitute.
How long does the duck need to cook in the crock pot?
The duck should cook on the low setting for approximately 3 hours.
What should I do if the duck fat does not fully cover the meat?
You can add extra virgin olive oil to the crock pot to ensure the duck pieces are completely submerged.
What aromatics are added to the crock pot for flavor?
The recipe calls for peeled garlic cloves, crushed peppercorns, and fresh thyme sprigs.
How do I know when the duck is finished cooking?
The duck is ready when the meat is tender and easily falls off the bone.
How long can the finished duck confit be stored?
The duck can be stored in the refrigerator for up to 2 weeks if submerged in fat.
What is the calorie count per serving?
Each serving contains approximately 825 calories.
How much protein is in one serving of this dish?
There are 55 grams of protein per serving.
What is the fat content per serving?
There are 70 grams of fat per serving.
Can I substitute the fresh thyme?
The recipe specifies 3 whole sprigs of fresh thyme for the best aromatic results.
How should the garlic be prepared for the recipe?
The garlic should be peeled before being added to the crock pot.
What kind of salt is recommended?
Kosher salt is recommended for the curing process.
How should the peppercorns be prepared?
The 10 peppercorns should be crushed before adding them to the slow cooker.
What is the carbohydrate content per serving?
There are 10 grams of carbohydrates per serving.
Should the duck fat be hot when added to the crock pot?
The recipe calls for the duck fat to be melted before pouring it over the meat.
What should I do with the liquid fat after cooking?
Pour the liquid fat into a ceramic or glass bowl and let it cool to room temperature before storing it with the duck.
What are some suggested ways to serve duck confit?
It can be enjoyed in salads, on crusty bread, or alongside your favorite side dishes.
Is this recipe considered a gourmet dish?
Yes, it is tagged as both gourmet and French cuisine.
Can I use chicken instead of duck?
While this recipe specifically uses duck hindquarters, the technique is similar to chicken confit.
How many ingredients are needed in total?
There are 8 ingredients required for this recipe.
Does this recipe require any sugar?
Yes, 2 1/2 cups of sugar are used in the curing mixture.
Is the duck skin removed before cooking?
No, the recipe uses whole hindquarters to maintain moisture and flavor.
What is the best storage container for duck confit?
An airtight container is recommended to maintain the texture and flavor in the refrigerator.
Is this a comfort food recipe?
Yes, it is categorized as a savory comfort food dish.