Duck Confit Recipe - Original
- 6 free range duck legs (about 3 lbs.)
- 2 cups free range duck fat
- 2 cups avocado oil
- 6 sprigs fresh thyme, stripped
- 3 bay leaves, crushed
- 1 Tbsp. peppercorns, crushed
- 1/4 cup salt (Real Salt and/or Smoked Maldon, preferred)
- First, rinse the duck legs and then pat dry. Combine the salts and aromatics. Add the duck legs to a large zip-top bag and pour in the salt mixture. Rub the legs to coat.
- Transfer to the refrigerator to cure for 24-36 hours.
- Remove duck legs from curing in the refrigerator. Rinse and pat dry. Then add the legs to a slow cooker or slow-cooker / pressure cooker hybrid. I use the Instant Pot for its versatility and safe, stainless steel interior.
- Now, melt the duck fat and add the avocado oil. Add the melted oil to the duck legs until they are completely covered. Turn on the slow-cook function and cook for six hours on low.
- Let the vessel cool slightly, then separate duck meat from oil and pull or chop the meat into small chunks. Now, you can now put your duck confit into mason jars and use a safe canning method for long term storage. Or simply pack the meat in jars and then cover completely with the fat. This will remain good in the refrigerator for up to several months, but it’s probably best to enjoy it within a few weeks.
Nutrition & Macronutrient Ratio
Nutrition Information Per Serving
278 calories, 16 g fat, 4 g saturated fat, 8 g monounsaturated fat, 3 g polyunsaturated fat, 133 mg cholesterol, 1 g carbohydrate, 1 g NET carbs, 0 g sugar alcohols, 0 g sugar, 0.1 g fiber, 30 g protein, 10 mg potassium, 3 mg phosphorous, 997 mg sodium, 1 mg magnesium
54 % FAT | 45 % PROTEIN | 1% CARBOHYDRATE