Discover how to make Crispy Duck Confit, a French classic, with this step-by-step recipe video. Learn the art of slow-cooking duck legs to perfection in oil, followed by crisping the skin to a golden, irresistible finish. Perfect for home cooks seeking simple, stress-free recipes, this video offers an immersive, relaxing experience with natural kitchen sounds—no narration, just the soothing rhythm of cooking. Whether you’re preparing for a dinner party or indulging in gourmet comfort food, this recipe will elevate your skills. Watch now to enjoy the calm, ASMR-inspired sounds and master this elegant dish. Subscribe for more inspiring recipes!
Ingredients:
• 4 duck legs
• 500 ml neutral vegetable oil (e.g., rapeseed or sunflower oil)
• 2-3 garlic cloves
• 2-3 sprigs of thyme (or rosemary)
• 2 bay leaves
• Coarse salt
• One orange
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Instructions:
1. Marinating the Duck (Optional but Recommended):
• Clean the duck legs and pat them dry with a paper towel.
• Rub them generously with coarse salt, minced garlic, and add bay leaves and thyme sprigs.
• Place in a container, cover with plastic wrap, and refrigerate for 12-24 hours.
2. Preparing for Baking:
• Rinse off the salt from the legs (if marinated) and pat them dry thoroughly with a paper towel.
• Arrange the duck legs snugly in an oven-safe dish.
• Add the garlic cloves, orange, thyme sprigs.
• Pour oil over the legs until they are fully submerged.
3. Low-Temperature Baking:
• Preheat the oven to 90°C (195°F) (conventional heat).
• Bake the duck in the oil for approximately 3 hours, or until the meat is tender and easily pulls away from the bone.
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4. Crisping the Skin:
• Carefully remove the duck legs from the oil (using tongs is recommended) and place them on a baking sheet lined with parchment paper.
• Preheat the oven to 200°C (400°F) (or use the grill/broiler setting if available).
• Roast the legs for about 10-15 minutes, until the skin is golden and crispy.
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Serving:
Serve with your favourite sides, such as:
• Mashed potatoes,
• Roasted vegetables,
• Braised red cabbage.
Enjoy! 😊