Best Easy Duck Confit
Delicious and tender baked duck legs with fall of the bone meat.
In this recipe, all we need is high-quality duck legs and salt and pepper. The meat should be at room temperature. It is easy and quick to prepare the meat and after that bake them for 1.5 hours. Basting often with fat from the legs, so the meat is tender and skin is nice and crisp.
- 450 g duck legs
- salt and pepper (to taste)
Pat dry duck legs, they should be at room temperature, with a paper towel.
Prick duck skin with a needle all over.
Season meat with salt and pepper a bit more than usual.
Let it sit on the table at least 10-20 minutes, up to 1 hour.
Place duck legs into the baking dish, so they are not too loose or too tight.
Bake for 30 minutes at 160 C, start with not preheated oven.
Then baste with fat and bake for 1 hour at 180 C, basting with fat from time to time.
Then let it rest for 10 minutes and enjoy!
Servings 2
- Amount Per Serving
- Calories 693kcal
- % Daily Value *
- Total Fat 64.35g99%
- Protein 30.37g61%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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