CONFIT DUCK LEGS WITH HOMEMADE HERB SALT

Confit is one of the oldest meat preservation methods. While the French favor duck or goose legs, Romanians traditionally preserve pork meat in fat. This recipe adapts Thomas Keller’s tips to create succulent duck legs preserved in duck fat with a fragrant herb salt.

⏲️ Prep Time: 24 hours (plus cooking time)

🍳 Cook Time: 3 hours

🍽️ Yields: 2 duck legs

🥣 Ingredients

For the herb salt (Sare Verde):

40 g coarse salt
1 teaspoon whole black peppercorns
1 large sprig fresh thyme
6 sprigs parsley
1 bay leaf (or 1/4 teaspoon ground bay leaf)
A few rosemary needles (optional)

For the confit:

2 duck legs
500 g duck fat (rendered or purchased)
2–3 garlic cloves (peeled)

👩‍🍳 Instructions

Prepare herb salt: in a food processor, combine all herb salt ingredients and pulse until finely mixed. This amount is enough for 5 duck legs.
Clean duck legs by trimming excess fat. Save trimmed fat for rendering duck fat. Score skin near the bone and clean tendons for a neat finish.
Wash legs thoroughly and pat dry. Massage about 1 tablespoon of herb salt onto each leg on all sides.
Place legs skin-side down on a plate, cover with plastic wrap, and refrigerate for 24 hours.
Next day, rinse legs under cold water to remove excess salt and pat dry thoroughly.
Place legs in a suitably sized ovenproof dish, just large enough to fit them.
Melt duck fat and pour over legs until fully submerged. Add peeled garlic cloves into the fat.
Preheat oven to low temperature: ideally 90–100°C (195–210°F). If oven minimum is higher (e.g., 120–130°C), slightly prop the oven door open to reduce heat.
Cook legs in the oven until very tender and a fork easily pierces the meat (about 3 hours at 120°C, longer if lower temp).
Remove dish from oven and cool to room temperature, then refrigerate with fat covering the legs. Legs can be stored for weeks this way.
To serve, gently warm legs, remove excess fat with a knife, and crisp skin in a covered pan over low heat or in the oven.

💡 Tips

Use fresh herbs for the herb salt for vibrant aroma.
Keep the legs fully submerged in fat to preserve properly.
Rendering duck fat from trimmed fat is economical and authentic.
Crisping skin before serving adds delicious texture and flavor.

🎉 Perfect For

Traditional and gourmet meals
Serving with red cabbage, roasted vegetables, or creamy sides
Preparing in advance for effortless dinners

📝 Final Thoughts

This confit duck legs recipe preserves tender, flavorful meat in aromatic fat, delivering melt-in-the-mouth texture and rich flavor. It’s a timeless preparation that elevates any dining experience.