Duck Confit with Chili & Almond

A dish rooted in tradition and time. Duck legs are gently cured, slowly cooked in their own fat until tender, then crisped just before serving, transforming simple ingredients into something quietly profound at the table.

Chef Clayton Allen

download recipe

Serves 4

Ingredients
โ€ข 4 duck quarters (leg and thigh)
โ€ข 2 Tbsp. kosher salt
โ€ข 1 tsp. freshly ground black pepper
โ€ข 4 cloves garlic, lightly crushed
โ€ข 4 to 6 fresh thyme sprigs
โ€ข 2 bay leaves
โ€ข 4 cups duck fat

Method

  1. Season: Pat duck legs dry and trim excess fat. Mix salt and pepper and rub evenly over the legs.

  2. Cure: Arrange legs in a single layer in a shallow dish. Scatter garlic, thyme, and crumbled bay leaves over and around. Cover and refrigerate for 24 hours.

  3. Prepare for cooking: Brush off excess salt and herbs without rinsing. Pat dry again.

  4. Submerge: Preheat oven to 275ยฐF (135ยฐC). Place legs snugly in an oven-safe pot. Melt duck fat if solid and pour over until fully submerged.

  5. Cook slowly: Transfer to oven and cook about 4 hours, until meat is tender but still intact. Fat should barely bubble.

  6. Store or finish: Cool slightly. Duck may be stored submerged in fat and refrigerated for several weeks.

  7. Crisp and serve: Remove legs from fat, scrape off excess, and place skin-side down in a cold skillet. Cook over medium heat until deeply golden and crisp, 6 to 8 minutes. Flip briefly to warm through.

  8. Serve: Pair with roasted potatoes, lentils, or a simple green salad.

Tess ToddChef Clayton Allen