Who doesn’t love a good family recipe that has been passed down from generation to generation? Not only do you get that warm fuzzy feeling when you smell the familiar scent of your grandma’s famous casserole but you also feel connected to your family line, the one that has passed down recipe after recipe, from one generation to the next.
I wouldn’t know a thing about this though. We don’t really have family recipes. While my dad does have his grandmother’s handwritten recipe notes, we really don’t have *A* recipe that has been passed down with a knowing smile and a lots of love.
I need to change that!
It is never too late to start a tradition. At least I don’t think so. Those recipes that have been handed down in your family had to start somewhere, right? So today, I am sharing the recipe that I would like to pass down to Tiny who perhaps will have children of her own to pass it along to.
This crispy duck confit recipe is one of my favorites.
It is a staple in my dinner arsenal and is always well received. It isn’t fancy. It isn’t complicated. But it is so good!
You only need a few simple ingredients. I know duck can be a bit difficult to source but it is worth the effort. I try to stock up when I find some.
They method of cooking is what really makes this recipe absolute perfection. While duck can be a bit tough, this duck confit comes out super moist…almost fall off the bone.
Are you ready to step outside the box and try your hand at crispy duck confit?
Crispy Duck Confit
While duck isn't a typical staple dish for many, once you try this cripsy duck confit you will quickly add it to your dinner rotation. So moist, so good!
Ingredients
- Duck Legs (at least one per person although in our house, we gobble up about 2 each)
- Sea Salt
- Rubbed Sage (I love this brand from my affiliate partner Amazon.)
Instructions
- Wash and pat the duck legs dry.
- Using a needle, marinade injection needle, or something sharp with a fine point, pierce the duck’s skin all over. You really want to focus on the areas of skin that covers all that delicious fat. DO NOT pierce the meat itself! (The reason you are pricking the skin it to help release the juices. If you don’t do this, the skin will not crisp up properly.)
- Salt the heck out of the duck legs. Seriously. Use more than you think you should.
- Let the duck legs rest at room temperature for at least 30 minutes. One hour is better. Don’t worry…they will be fine. You need to let them sweat!
- Put a thin layer of duck fat (if you have it), butter, bacon grease, or coconut oil in the bottom of a small glass baking dish or dutch oven.
- Put the duck legs in skin side up, touching each other (not overlapping) without extra room in the baking dish.
- Put the baking dish in the over then turn it on to 285 degrees F (and if your oven does not go that low, 300 degrees is fine). And yes – no preheating.
- After 90 minutes check on your duck legs. Somewhere between the 90 minute and 2 hour mark, the duck legs will be partially submerged in delicious melted fat and the skin will be in the mid-stage of crisping up. It is at this point that you want to crank up the temperature to 375 degrees.
- Check on the duck in 15 minutes. You are looking for a golden brown tone to the skin. If it is done, awesome! Take it out of the oven. If not, keep checking on it every 5 minutes. You do not want burnt duck legs.
- After you remove the duck from the oven, let it cool for 10-15 minutes. The dive in!
Notes
The awesome thing about this recipe is that the duck meat, when cooked this way, will last up to 14 days in the fridge! Yay! You can also save the duck fat and use it for cooking or even for body lotion. Seriously. It keeps for a long time in the fridge!
Nutrition Information:
Yield: 4 Serving Size: 1 legAmount Per Serving: Calories: 50Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 171mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 6g
This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Unknown says
This look delicious!
Dionna @ Code Name: Mama says
I’m fairly sure that we have never tried duck. I vow to make this recipe this year!!
Lauren @ Hobo Mama says
I love the idea of choosing a recipe to pass down! That’s a great legacy to leave.
Sam is going to love this recipe, because he adores duck, and I don’t think he’s ever tried to make it for himself.
Jennifer Wenzel says
My husband has saved rendered turkey fat to do turkey confit this way. Thanks for the extra tips!
Tree Peters says
I’ve never tried duck, but this looks really do-able. Why is it so scary to try something new?
I love how you have suggestions for what to do with the leftover fat. I want to do more of those things.
KerryAnn @ Cooking Traditional Foods says
Oh MY! This looks yummy!! I’ve been looking for a good confit recipe to try, and this fits the bill. Thanks!
SRB says
This looks very doable, and I have no idea how to cook meat! I know *just* the person to share this with. 🙂