Easy Duck Confit

A simplified shortcut to classic French duck confit that uses the duck's own fat to slow-cook itself to tender perfection. This method eliminates the need for buying expensive extra duck fat while still achieving fall-off-the-bone meat and incredibly crispy skin. Chef's tips: (1) Adding a little water at the start is essential to prevent sticking until the duck's own fat renders out. (2) Make sure to wipe off excess salt before cooking to prevent the final dish from being over-seasoned. (3) Save the rendered duck fat after straining; it is excellent for roasting potatoes or making dressings. (4) The meat is done when the bone in the leg joint moves very freely and feels tender.

• Time: 300 min
• Servings: 6

Source: ChefChef

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