Peking Duck Inspired Duck Confit
Peking Duck Inspired Duck Confit
Classic DishPeking Duck
Prep: 25 min • Cook: 720 min. This recipe offers a creative take on the classic Peking Duck, employing the confit method to achieve incredibly tender duck meat. The duck is then finished under a broiler to achieve a luxuriously crispy skin. The result is a dish with a rich, melt-in-your-mouth texture that pays homage to its inspiration.
- Preparation time
- 25 min
- Cooking time
- 12 hrs
- Total time
- 12 hrs 25 min
- Servings
- 4
Instructions
Cure the Duck
- 1Pat the duck legs completely dry with paper towels.
- 2In a small bowl, combine the salt and crushed black peppercorns.
- 3Rub the salt and pepper mixture all over the duck legs, ensuring they are evenly coated.
- 4Place the seasoned duck legs in a non-reactive dish, cover, and refrigerate for at least 12 hours, or up to 24 hours, to cure.
Confit the Duck
- 1Preheat your oven to 300°F (150°C).
- 2Remove the duck legs from the refrigerator and rinse off the cure mixture under cold water. Pat them thoroughly dry again with paper towels.
- 3Place the dried duck legs snugly in a Dutch oven or oven-safe pot. Add the star anise, cinnamon stick, smashed garlic cloves, and thyme sprigs.
- 4Pour the melted duck fat over the duck legs, ensuring they are almost completely submerged. Add more duck fat if needed.
- 5Cover the pot tightly with a lid or aluminum foil.
- 6Transfer the pot to the preheated oven and cook for 3 to 4 hours, or until the duck meat is very tender and easily pulls away from the bone.
- 7Once cooked, let the duck legs cool slightly in the fat. You can store them submerged in the fat in an airtight container in the refrigerator for several weeks.
Crisp the Skin and Serve
- 1When ready to serve, remove the duck legs from the fat, gently scraping off excess fat. Reserve the fat for future use.
- 2Place the duck legs skin-side up on a baking sheet lined with parchment paper.
- 3Broil on high for 3-5 minutes, or until the skin is golden brown and crispy. Watch carefully to prevent burning.
- 4Serve the crispy duck legs immediately with hoisin sauce, sliced scallions, and optional julienned cucumber. Accompany with steamed pancakes or bao buns.
Nutrition Information
- Calories
- 950 kcal
- Protein
- 60 g
- Fat
- 78 g
- Carbs
- 5 g
| Nutrient | Per serving |
|---|---|
| Calories | 950 kcal |
| Protein | 60 g |
| Fat | 78 g |
| Carbs | 5 g |
Tips
- Ensure duck legs are completely dry after rinsing the cure; this is crucial for achieving crispy skin later.
- The duck fat can be strained and reused for other cooking applications, adding a rich flavor to vegetables or potatoes.
- For authentic Peking Duck presentation, serve whole or halved legs, allowing guests to assemble their own wraps.
