https://www.chefspencil.com
  • Login
  • Register
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dips & Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
    • Lists
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
    • Food Alphabet
  • Culinary Schools
  • About Us
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dips & Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
    • Lists
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
    • Food Alphabet
  • Culinary Schools
  • About Us
  • Home
  • Dinner
  • Duck Confit By Chef Simon Moss

Duck Confit By Chef Simon Moss

Posted on Oct 26th, 2023
by Chef's Pencil Staff
Categories:
  • Dinner
  • Duck Recipes
Duck Confit By Chef Simon Moss

This delicious duck confit recipe was provided by Chef Simon Moss, the Head Chef at Melbourne’s Grosvenor Hotel.

Confit Duck Leg Recipe By Chef Simon Moss

Want to learn more about confit? Check out our article about confit and its history by Swiss Chef Thomas Wenger.

Duck Confit By Chef Simon Moss

Duck Confit

Chef’s Pencil Staff
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 3 hours hrs
Chilling Time 12 hours hrs
Total Time 15 hours hrs 10 minutes mins
Course Main Course
Cuisine French
Servings 12 servings

Ingredients
 
 

For the curing salt:

  • 50 g rock salt
  • 1 piece orange rind
  • 1 piece lemon rind
  • 2 bay leaves
  • 3 garlic cloves
  • 6 sprigs thyme
  • 2 sprigs rosemary
  • 4 star anise
  • 1 piece cinnamon stick
  • 5 g fennel seeds
  • 5 g juniper berries
  • 5 g black peppecorns

For the meat:

  • 4 duck legs

Instructions
 

For the curing salt:

  • This confit duck recipe will make more than you will need for a single meal. But it keeps well in the fridge for a few weeks and it can also be used on other dense cuts like pork belly.
  • Put the salt in a blender and add all the ‘soft’ ingredients.
  • Pulse until it is well distributed through the salt.
  • Take the hard spices and put them in a tea-towel and smash them up with a rolling pin, meat mallet or even a small pot.
  • Add the broken-up spices to the blender and pulse again so that it is all incorporated well and smells fragrant.

Curing the Duck Legs

  • Take the legs and lay them skin side down on a stainless-steel tray.
  • Liberally sprinkle the meat with the salt.
  • Cover with cling film and refrigerate for 12 hours.
  • After the 12 hours thoroughly wash the legs in cold water. Drain and wipe dry with a paper towel.
  • Warm up the duck fat and then submerge the legs, skin side facing up.
  • Cover with foil – they are now ready to bake.

Baking the Duck Legs:

  • You have 2 options when cooking them:
  • On 100°C/212°F for around 3 hours, or
  • 66°C/150 °F for 12 hours.
  • Once the selected cooking time has lapsed, leave the duck legs in the fat to cool down before you trim them up ready to reheat.
  • Alternatively, they can be placed in a non-stick pan, skin side down and browned nicely to be eaten straight away.
  • If you’re not in a hurry to eat them, transfer the legs and fat into a plastic container and leave them in the fridge so the fat solidifies. They will keep for months this way as long as the fat is set, and no part of the duck is exposed.

Notes

Tried this recipe?Let us know how it was!
Confit Duck Leg

Related: French Roast Duck with Orange Sauce
Related: What Does Duck Taste Like: Taste and Preparation
Related: What is Confit? Confit Explained by a Swiss Chef
Related: Duck Breast with Potatoes, Spinach and Berry Sauce
Related: Smoked Duck Salad with Feta & Blackberry Sauce
Related: Roasted Duck Legs with Carrot Purée & Homemade Onion Jam

Chef's Pencil Staff

Our editorial team is responsible for the research, creation, and publishing of in-house studies, original reports and articles on food trends, industry news and guides.

Add Your Comment Cancel reply

Recipe Rating




Featured Recipes

Red Velvet Waffles
Red Velvet Waffles
Greek Chicken Soup
Greek Chicken Soup
Healthy Berry Bowl
Power-Packed Berry Yogurt Bowl
Zucchini Quick Bread w Garlic Labna
Zucchini Bread with Garlic Labneh
lemon blueberry oatmeal cups
Lemon Blueberry Baked Oatmeal Cups

2009-2024 © Chef's Pencil   Privacy Policy & Terms of Service  Contact us

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required