What Does Confit Mean In Duck?

In the context of duck, "confit" refers to a traditional French cooking method. Used to preserve and enhance the flavor of tough cuts of meat like duck legs. The term "confit" comes from the French word "confire," which means to preserve. Confit duck is a classic dish from Gascony, southwest France. Duck legs are seasoned with salt and often other herbs and spices. Then slow-cooked in their rendered fat at a low temperature 95°C (203°F). This is an old-school method of cookery that was a way of preserving meat before refrigeration.

Why Is My Duck Confit Too Salty?

There are a number of reasons your duck confit is too salty. The most common reason is when you're curing the duck legs. You use too much salt when curing the duck legs. You want to generously season each duck leg. Don't go overboard work on 1 ½ tablespoons of salt per duck leg. The duck legs were left to cure too long. You want to cure your duck for at least 8 hours. But no longer than 24 hours. You didn't wash the duck legs well enough after curing. It is important to rinse the duck legs thoroughly to remove excess salt.

How Do You Get Crispy Skin On Confit Duck?

The process to get crispy skin on confit duck is easy. There are two ways you can do this. An important step is after the confit process remove the duck legs from the fat. Lay them skin-side up on a tray. Let them air dry in your refrigerator for a few hours or, even better, overnight. Preheat your oven to a high temperature, around 200°C (392°F). This sizzling heat is the secret to crispy skin. Place the duck leg's skin-side up on a baking tray lined with a Silpat baking sheet. Roast them in the preheated oven for approximately 10-15 minutes or until the skin becomes golden brown and crispy . Preheat a cast iron pan or skillet. Place the duck leg's skin side down in the pan. Let them sear for 8-10 minutes. Turn them over and sear for 3-4 minutes more. The skin will be crispy and golden brown.

Duck Confit With Garlic And Thyme A Culinary Classic

Name: Duck Confit With Garlic And Thyme A Culinary Classic
Prep time: 15 min
Cook time: 240 min
Total time: 735 min
Ingredients: 4 whole Duck legs (200-220g each); ¼ cup Himalayan pink salt; 4 sprigs Thyme (fresh); 8 cloves Garlic; 450 g Duck fat; 4 large Potatoes (Agria, Yukon gold, or fingerling); ¼ cup Mushroom puree (store-bought); 6 cloves Garlic; Sea salt and freshly ground black pepper (Himalayan pink); 12 Broccolini stems; 1 cup Young salad leaves (loosely packed); 3 tbsp Olive oil (extra virgin); 50 g Butter (salted); 3.5 tbsp Flour (plain strong); 2 cups Stock (chicken); ½ tsp Sea salt (Himalayan pink)

Discover the art of duck confit with garlic and thyme. An adored and classic French duck preparation. This French culinary classic. Tender succulent duck legs that fall off the bone. Known as “confit de canard” in French.

This technique involves slow-cooking the duck legs in their own fat. Cooled and roasted to reheat them. Resulting in meltingly tender meat with crisp, paper-thin skin.

TABLE OF CONTENTS

This is a low-effort recipe that delivers on flavor, and texture. Comforting and satisfying indulgent dish. Perfect for impressing dinner guests or treating your loved ones to an exquisite meal.

This duck confit recipe I learned many years ago (back in the 1990s). I’ve mastered this old-school cooking method. Now I’m sharing this recipe with you. A chef’s perspective on cooking duck confit with garlic and thyme.

Duck Confit With Garlic And Thyme A Culinary Classic

Duck Confit With Garlic And Thyme Ingredients Deep Dive

Duck Confit Ingredients

4 Duck legs 200g (7.05oz) each.
¼ cup Himalayan pink salt.
4 sprigs of fresh thyme.
8 Garlic cloves crushed. (4 to brine the duck legs and 4 to add to the duck fat).
450g (1 pound) Duck fat.

How to season food is an art that combines creativity, intuition, and a deep understanding of flavors. That transforms ordinary ingredients into extraordinary culinary masterpieces.

*^{Ingredients For Duck Confit with Garlic and Thyme}*

Duck Legs — For me, are a culinary treasure. Often overshadowed by the mainstream chicken. They deserve their own spotlight for their unique flavor and diversity. When I cook duck confit I always use duck legs. When cooked correctly they become tender, succulent, and indulgent.
Himalayan Pink Salt — I cure the duck legs in this mineral-rich salt. I use freshly ground pink salt.
Garlic And Thyme — I am blessed fresh thyme grows wild in our garden. I always use locally grown garlic. These I rub into the duck legs when Curing them. They infuse delicious garlicky sweet earthy flavors into the duck legs.
Duck Fat — You don’t need buckets of the stuff when making duck confit with garlic and thyme. I can confit up to 6 duck legs in only 450g of duck fat.

What To Serve With Confit Duck Legs

I’m serving my duck confit with garlic and thyme alongside potato and mushroom gratin. Broccolini, young salad leaves, and sauce Espagnole.

Potato Gartin Ingredients

4 large Potatoes Agria, Yukon gold, or fingerling.
¼ cup Mushroom puree store-bought.
6 cloves Garlic.
Sea salt and freshly ground black pepper Himalayan pink.

*^{Ingredients For Duck Confit Garnish}*

Potato Gratin — For the gratin, I’m using Agria potatoes. You can use Yukon gold or fingerling potatoes as well. I’m using a brought mushroom paste with truffle in it.
Broccolini — This is an awesome vegetable. When blanched and seasoned they keep their crunch. The freshness of the Broccolini complements the duck confit.

Confit Duck With Garlic And Thyme Detailed Recipe

This recipe is a classic French preparation. Being a classically trained chef. I am sharing with you the tips and trade secrets for duck confit with garlic and thyme.

The Curing Process

Preparing The Duck Legs — I like to remove the knuckles from the leg bone. This is easily done by running a sharp knife around the top of the leg bone. Cutting the skin and tendon. I pull back the skin over the knuckle and using a chef’s knife I chop the knuckle off.

I keep the knuckles. They can be used for the stock that will make the sauce Espagnole.

Curing The Duck Legs — You will need to dry the duck legs using disposable paper towels. I don’t remove any access fat, as it will render down during the confit process.
- Next, lay plastic wrap on your benchtop. This is for easy cleanup. Lay the duck legs onto the bench. Remove the thyme leaves from the stalk and crush 4 cloves of garlic. Rub the thyme and garlic into the duck legs.
- Next from a height sprinkle the salt over the duck. Turn them over and repeat the process. Let them sit there for a couple of minutes.

Place the cured duck legs into a suitable-sized container preferably one that has a lid. Place the duck legs into your fridge for at least 8 hours. Overnight would be ideal.

Brining Duck legs — *^{Cured Duck legs}*

Curing Duck Legs — With salt before cooking duck confit. This process allows the salt to penetrate the meat. Firming it up and enhancing its natural flavor.

Historically, confit was a preservation method to extend the shelf life of meat before refrigeration. By curing the duck legs, the salt restricts the growth of bacteria. And acts as a natural preservative, allowing the duck confit to be stored for an extended period.

Confit The Duck Legs

Preheat your oven to 105°C (221°F). For a convection oven preheat to 95°C (203°F).

Eight Hours Later — Remove the duck legs from the fridge. I like to rinse them under cold water to remove the access salt. Dry them well with disposable paper towels.

Place them into a large skillet that has a lid. You can also use a Dutch oven or casserole dish. Add the other 4 cloves of garlic into the skillet.
- Heat the duck fat until it melts and becomes clear. Pour the duck fat over the duck legs, and place on the lid. Place them into the preheated oven for 4 hours.

After 4 hours, carefully remove the duck legs from the oven. Remove the duck confit with garlic and thyme from the skillet. This can be done with the help of a slotted spoon. Place the legs onto a tray and let them cool in the fridge.

Tips When Cooking Duck Confit

Cooking duck confit with garlic and thyme is a delightful culinary experience. That requires attention to detail. Here are essential tips to guide you through the process.

Salt And Cure — Generously season the duck legs with freshly ground sea salt and any desired herbs or spices. Allow them to cure in the refrigerator for at least 8 hours.
Rinse And Pat Dry — After curing, rinse the duck legs thoroughly to remove excess salt. Pat them dry with paper towels to ensure crispy skin when reheating.
Use Duck Fat For Cooking — Confit the duck legs in duck fat, which imparts flavor. And ensures a moist, tender texture. You can either render your own duck fat or purchase it.
Low And Slow Cooking — Cook the duck legs at a low temperature, around 95°C (203°F). Typically 3 to 4 hours. This slow-cooking method helps tenderize the meat and render out excess fat.
Crisp The Skin — Before serving, reheat the duck legs in a hot oven. Or sear the duck legs in a hot skillet, skin-side down. This will achieve a crispy, golden-brown skin while retaining the moist tender meat.

Potato Gartin Recipe

Preheat your oven to 175°C (347°F). For a convection oven preheat to 155°C (311°F).

Potato and mushroom gratin is a great accompaniment for duck confit with garlic and thyme. It is best made the day before. Cooling and pressing the gratin is a classical way of making this iconic potato dish. Reheating and roasting in a hot oven is a delicious way to serve the potato and mushroom gratin.

Potato Gratin — To make the gratin peel and slice the potatoes. Crush the garlic in a mortar and pestle. This can be done using a Mandoline slicer. Place the sliced potato into a bowl. Add the crushed garlic and mushroom puree. Season with salt and freshly ground black pepper.

*^{Slicing the Potatoes Using A Mandoline Slicer}*

*^{Seasoned Potatoes with the Mushroom Puree}*

Mix the sliced potatoes until the mushroom and seasoning have evenly coated them. Place the sliced potato into a loaf tin lined with baking paper. Evenly layer them until all the slices have been used. Add thin slices of butter on the top.

Cooking The Gartin

Cover with aluminum foil and place into the preheated oven for about 35-40 minutes. You will know the gratin is cooked when it is soft to the touch. Or a knife is easily pushed through the potato. Press and cool the gratin overnight.

Chefs Pro Tip — To press the cooked gratin. Cut a piece of thick cardboard the same size as the loaf tin. Cover the cardboard with aluminum foil. Place this into the loaf tin on top of the baking paper. Place 2 or 3 full food cans on top of the cardboard. Place the gratin into the fridge to cool. The weight of the cans will compress the gratin.

You will need to press the gratin when it is still hot. Trying to press it when it is cold will leave spaces and air pockets in the gratin when cut.

Once the potato and mushroom gratin has set you can portion it. I trim the edges and cut it into 4 even rectangles.

*^{Portioned Cooked Potato and Mushroom Gratin}*

Reheating The Duck Confit And Potato Gartin

Reheating duck confit demands a hot oven. The reheating process should only take 15 minutes, The idea is to reheat the duck legs so the skin becomes crispy. Without the meat drying out.

Preheat your oven to 200°C (392°F). For a convection oven preheat to 185°C (365°F).

Reheating Duck Legs — Place the duck confit with garlic and thyme onto a baking tray lined with a silicon baking sheet. I also place the potato and mushroom gratin on the same baking tray. Place into the preheated oven for 15-20 minutes.

While the duck confit with garlic and thyme is reheating you can blanch the broccolini. And make the sauce Espagnole. Bring a pot of water to a rolling boil. Add a generous teaspoon of salt. Blanch the broccolini for 2 minutes. Remove from the water season with season and freshly ground pepper. Drizzle over a little extra virgin olive oil.

Making The Sauce Espagnole

The detailed Sauce Espagnole Recipe can be found here.

Plating Your Duck Confit

Time To Plate — Now you have your crispy skin duck confit with garlic and thyme. Roasted potato and mushroom gratin. Blanched broccolini, and sauce Espagnole. You can plate your duck confit with garlic and thyme. Follow my plating design or try your own plating design.

Helpful Resources

What Does Confit Mean In Duck?
In the context of duck, “confit” refers to a traditional French cooking method. Used to preserve and enhance the flavor of tough cuts of meat like duck legs. The term “confit” comes from the French word “confire,” which means to preserve.
Confit duck is a classic dish from Gascony, southwest France. Duck legs are seasoned with salt and often other herbs and spices. Then slow-cooked in their rendered fat at a low temperature 95°C (203°F). This is an old-school method of cookery that was a way of preserving meat before refrigeration.
Why Is My Duck Confit Too Salty?
There are a number of reasons your duck confit is too salty. The most common reason is when you’re curing the duck legs.
You use too much salt when curing the duck legs. You want to generously season each duck leg. Don’t go overboard work on 1 ½ tablespoons of salt per duck leg.
The duck legs were left to cure too long. You want to cure your duck for at least 8 hours. But no longer than 24 hours.
You didn’t wash the duck legs well enough after curing. It is important to rinse the duck legs thoroughly to remove excess salt.
How Do You Get Crispy Skin On Confit Duck?
The process to get crispy skin on confit duck is easy. There are two ways you can do this. An important step is after the confit process remove the duck legs from the fat. Lay them skin-side up on a tray. Let them air dry in your refrigerator for a few hours or, even better, overnight.
Preheat your oven to a high temperature, around 200°C (392°F). This sizzling heat is the secret to crispy skin. Place the duck leg’s skin-side up on a baking tray lined with a Silpat baking sheet. Roast them in the preheated oven for approximately 10-15 minutes or until the skin becomes golden brown and crispy.
Preheat a cast iron pan or skillet. Place the duck leg’s skin side down in the pan. Let them sear for 8-10 minutes. Turn them over and sear for 3-4 minutes more. The skin will be crispy and golden brown.

Cooking Is A Science And A Skill

Cooking is a science and a skill that requires a deep understanding of both the technical and creative aspects. Cooking is also a matter of precise measurements and ratios.

For example, baking is particularly sensitive to accurate measurements and temperatures. A slight deviation in the amount of an ingredient or cooking degrees can result in a completely different outcome. So, to help you here is a handy little unit converter tool for cooking without guesswork.