Duck Confit Leg with Crispy Duck Skin Chips
Classic French duck confit slow-cooked entirely in rendered duck fat produces impossibly tender and rich meat that is perfectly suited to the carnivore diet. The leftover duck skin is rendered separately until shatteringly crispy to create addictive carnivore chips that are packed with flavor.
Silky slow-cooked duck confit legs served with golden crispy duck skin chips cooked in pure duck fat.
Nutrition per serving
Ingredients
main
fat
seasoning
Instructions
Cure the Duck Legs
Rub the duck legs generously all over with sea salt and black pepper. Place them in a single layer in a dish, cover tightly, and refrigerate for a minimum of 12 hours or up to 24 hours. This curing process seasons the meat deeply and helps firm up the texture for perfect confit.
Cook the Confit
Preheat the oven to 275 degrees Fahrenheit. Wipe excess salt off the duck legs and submerge them completely in duck fat in a deep oven-safe dish. Cover tightly with foil and cook for 3 hours until the meat is completely tender and pulls easily from the bone when tested.
Crisp the Duck Skin Chips
Place the extra strips of duck skin flat on a baking sheet lined with parchment. Season lightly with salt and place another sheet of parchment and a heavy baking tray on top to keep them flat. Bake at 350 degrees for 25 minutes until rendered and golden then drain on paper towels.
Crisp the Confit and Serve
Remove the duck legs from the fat and pat the skin dry thoroughly. Heat butter in a skillet over high heat and place the duck legs skin-side down. Press them flat and cook for 4 to 5 minutes without moving until the skin is deeply golden and incredibly crispy. Serve with the duck skin chips on the side.
Substitutions
Common mistakes
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