Duck Confit
Dinner · 350 kcal
This duck confit is a balanced dinner idea with about 350 kcal, 22 g of protein, 10 g of fat and 28 g of carbs per serving. It's quick to make, and you can log it from a photo in an AI calorie counting app to stay on track.
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📋 Ingredients
- Handful Sea Salt
- 4 Bay Leaf
- 4 cloves Garlic
- Handful Thyme
- 4 Duck Legs
- 100ml White Wine
📖 Instructions
- The day before you want to make the dish, scatter half the salt, half the garlic and half of the herbs over the base of a small shallow dish
- Lay the duck legs, skin-side up, on top, then scatter over the remaining salt, garlic and herbs
- Cover the duck and refrigerate overnight
- This can be done up to 2 days ahead.
Pour the wine into a saucepan that will snugly fit the duck legs in a single layer
- Brush the salt off the duck legs and place them, skin-side down, in the wine
- Cover the pan with a lid and place over a medium heat
- As soon as the wine starts to bubble, turn the heat down to the lowest setting and cook for 2 hours, checking occasionally that the liquid is just barely simmering
- (If you own a heat diffuser, it would be good to use it here.) After 2 hours, the duck legs should be submerged in their own fat and the meat should feel incredibly tender when prodded
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