Duck confit - Postcall Studio

It all started with a 13 dollar duck from Chinatown (again) and my short attention span leading to burning my rendered duck fat. What to do with duck fat that has a slight burnt flavour to it? I guess the universe has spoken, it’s confit time, yet another one of my favourite restaurant must-haves (yes I got a lot of those).

I cured the duck legs overnight with salt and some spices then covered them in duck fat along with aromatics to slowly confit in the oven before throwing them onto a hot pan to brown and crisp the surface. I paired it with roasted cauliflower (in duck fat), green salad in a lemon garlic dressing.

The only note to self for next time is to make sure i have enough duck fat to completely cover the legs. The small areas of exposed surface harden, not that i mind too much since i love a bit of a crunch but a purist would surely shake their head and frown in dismay.

Duck confit

Prep time: 12 hours

Cook time: 90 mins

Total time: 13 hours 30 mins

Ingredients

duck leg
duck fat
seasoning (salt, pepper, pepper corn, bayleaf)
aromatics (garlic, thyme, onions)

Instructions

cure legs with salt, pepper and other dry seasoning overnight
wipe off excess salt and cover in duck fat with aromatics in a pan/pot to cook in oven at 300 C for 1-1.5 hour (the beauty of confit at low tempt is that it’s impossible to overcook it!)
remove with duck fat and sear surface on a hot pan (can be stored in its own fat for a few days too)