The word confit derives from the French verb confire, which simply means “to preserve.” Traditionally, confit simply refers to any sort of preserved food, whether it’s meat, fruit, or vegetables. This preservation takes place by slowly cooking food in a liquid that is inhospitable to bacterial growth. Once cooked, the food is then packed into containers and completely submerged in the liquid, creating an impenetrable barrier and preventing any further bacterial growth. Properly prepared duck legs can last several weeks in a cool room, several months in a refrigerator.
Duck Confit Recipe
454g Kosher salt
8 bay leaves
1 bunch thyme
1 bunch flat-leaf parsley
Handful of black peppercorns
Place all ingredients in robot coupe and process until fine.
For the Duck
24 Pekin duck legs
12 liters rendered duck fat, melted
Rinse the duck legs under cold running water and pat dry with paper towels.
Rub each leg with one tablespoon of curing salt, place the legs flesh side up in a deep hotel pan, cover with plastic wrap, and refrigerate overnight.
Rinse the legs well under cold water, dry thoroughly with paper towels, then place into a deep hotel pan, skin side up.
Warm up the duck fat and pour enough over the legs to cover. Cover with aluminum foil, and cook in a 190F/88C oven until tender, approximately 10 hours.
Remove the pan from the oven and allow it to cool at room temperature. Once the legs are cool enough to handle, gently lift them from the fat and place in a separate pan. Strain the fat through a chinois, pour back over the legs to cover, and refrigerate for several days