"Crispy skin, succulent, tender meat. This rich Duck Confit is the perfect dish on a cold winter night. Come into Today’s Home Kitchen and follow our steps to make classic Duck Confit served with Preserved Lemons and an Orange and Red Onion Salad."
Crispy Duck Confit with Preserved Lemon and Orange Salad
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Prep time 10mins
Cook time 4mins
Serves or Makes: 2
Recipe Card
ingredients
- 4 duck hindquarters
- 1/4 cup Kosher salt
- 1 tbsp juniper berries, crushed
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 6 cloves garlic, crushed
- 2 bay leaves
- 1 teaspoon black peppercorns
- 2 teaspoon thinly sliced preserved lemon peel
- 1 tbsp orange juice
- 1 tbsp olive oil
- 1 orange, peeled and cut in segments
- 1/2 cup thinly sliced red onion
- 2 cups mixed baby salad greens
- black pepper to taste
Method
Step 1
Step One, Salting and Curing the Duck- Place the duck hindquarters in a glass casserole dish. Sprinkle the duck on both sides with the Kosher salt. Place the rosemary, thyme, garlic cloves and bay leaves under and on top of the duck. Sprinkle the juniper berries on top of the duck. Cover the dish and place it in the fridge. Let the duck sit in the cure in the fridge for 2-3 days before cooking.
Step 2
Step Two, Slow-Cooking the Duck Confit- Heat the oven to 200. Remove the duck from the fridge and brush off the spices and extra salt. Heat the dutch oven over medium heat on the stovetop and melt the fat. Place the duck in the fat in the dutch oven. The fat should completely cover the duck. Cover the pot and place the duck in the oven and let it cook low and slow for 4 hours.
Step 3
Remove the duck from the oven. Let it cool, then place the duck and fat in the dutch oven, covered, in the fridge for to cure for 3 weeks before serving. This step is important for the duck to reach maximum flavor.
Step 4
Heat the oven to broil. Bring the dutch oven out of the fridge. Place it over medium heat on the stovetop to melt the fat. When the fat is melted, gently remove the duck and place it on the cookie rack over a baking sheet. Broil the duck in the oven until the skin is golden and crisp, 5-6 minutes.
Step 5
In a bowl add the preserved lemon, orange juice, and olive oil and whisk to combine. Add the orange segments, sliced red onions, and mixed baby greens and toss with the dressing. Season with black pepper.
Step 6
Place one of the crispy duck confit on a serving plate. Serve some of the salad next to the duck. Serve with a crusty French baguette.