Duck Confit with a Crisping Hack

Summary by Krater

This video demonstrates how to make duck confit by poaching duck legs in duck fat, then crisping the skin in a skillet.

From the video

Answers: How do you make duck confit with crispy skin?

• duck confit
• poaching duck legs
• crispy duck skin
• duck fat
• preserving duck meat

Ingredients

• 4 Long Island (Pekin) duck legs
• salt
• black pepper
• 2 cups duck fat
• shallots
• garlic
• thyme

What it concludes

• Salting the duck legs and refrigerating them overnight concentrates their flavor.
• Poaching the duck legs in duck fat at 200F (93C) for 2 and a half hours yields tender meat without overcooking it.
• Cooling the cooked duck legs and storing them in fat preserves them without needing refrigeration for months, though modern refrigeration is preferred.
• Flattening the duck legs on a baking sheet ensures even contact and crispier skin when pan-frying.
• Cooking the duck legs skin-side down in a medium-hot non-stick skillet for about 3 minutes, then uncovered, yields perfectly crispy skin.