4
15
minutes2
hours550
kcalIngredients
4 duck legs
4 cups duck fat
4 garlic cloves, smashed
2 sprigs each: thyme & rosemary
1 bay leaf
1 tbsp sea salt
1 tsp each: black peppercorns & coriander seeds
Directions
- Marinate:
- Rub duck legs with salt, peppercorns, and coriander.
- Add garlic, thyme, rosemary, and bay leaf.
- Cover and refrigerate overnight.
- Cook:
- Preheat oven to 275°F (135°C).
- Melt duck fat in an ovenproof pot.
- Submerge duck legs in fat.
- Cook in the oven for 2-3 hours until tender.
- Serve:
- For serving, sear duck legs in a skillet until the skin is crispy.
Have you ever heard of Duck Confit? If not, you’re in for a treat. Let me take you on a quick journey through time. Duck confit, with its rich history, hails from France.
It’s a method where the duck is slowly cooked in its own fat, resulting in a melt-in-your-mouth delicacy.
But here’s the twist: beyond its deliciousness, Duck confit holds a special place in the carnivore diet.
Why, you ask? Well, it’s packed with nutrients and offers a unique flavor profile that’s hard to match.
Plus, for those on a strict carnivore regimen, it’s a fantastic way to diversify meals while staying true to the diet’s principles.
So, whether you’re a history buff, a carnivore dieter, or just want some carnivore lunch meal, Duck confit is a dish that’s sure to impress.
Duck Confit, First Things Need To Do
First things first, when choosing your duck, age plays a crucial role. Younger ducks are generally more tender, so if you have the option, that’s the way to go.
Additionally, the size and origin of the duck can significantly impact the taste.
Ideally, you’d want a medium-sized duck, and if you can get your hands on a free-range or fresh, cheap organic meat, even better.
Once you’ve got your perfect duck, it’s time for prep work. Clean it meticulously, ensuring no feathers or quills remain.
Then, portion it out, focusing on the legs, breasts, and wings.
For an added burst of flavor, marinate it with fresh herbs, especially rosemary and thyme. Now, onto the cooking.
The essence of Duck confit lies in its slow cooking, aiming for that melt-in-the-mouth tenderness.
Once cooked, a quick sear will give you that irresistibly crispy skin, contrasting beautifully with the tender meat.
Trust me, once you give it a shot, your taste buds will be in for a treat. Here’s to many happy cooking adventures!
Duck Confit A Game Changer Meal
