Duck Confit Leg Cooking Times and Calculator
Confit is a traditional French cooking method in which duck legs are salted and cooked in fat, which was used to preserve them in the days before refrigeration. The cured legs are then cooked low and slow resulting in extremely tender meat that falls easily off the bone.
Duck Roasting Tips
- Let the meat come up to room temperature before cooking.
- Prick the skin of the duck with a toothpick or skewer before cooking and season with salt.
- For super crispy skin, pour a kettle of boiling water over the duck and then leave to dry for an hour before cooking.
- Don't forget to rest the meat before carving. This allows the meat to relax and distributes the juices throughout. A general rule of thumb used by chefs for resting meat is 1 minute for every 100g of meat.