Low Sodium Duck Confit
Indulge in the rich, classic flavors of Low Sodium Duck Confit, a healthier take on the beloved French delicacy. This recipe features tender duck legs slow-cooked to perfection in luxurious duck fat, infused with aromatic garlic, fresh herbs like thyme and rosemary, and a subtle brightness of lemon zest. With reduced sodium, it lets the natural flavors shine through while remaining heart-conscious. The long, low-temperature cooking process ensures the meat becomes irresistibly tender, while a quick pan-sear at the end delivers perfectly crispy, golden skin. Whether you're hosting a sophisticated dinner or treating yourself to a gourmet meal, this Low Sodium Duck Confit is a flavorful and elegant dish that’s surprisingly simple to prepare. Serve it alongside roasted vegetables or a crisp salad for a restaurant-worthy experience at home.
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Ingredients
- 4 Duck legs
- 8 Garlic cloves
- 6 sprigs Fresh thyme
- 4 sprigs Fresh rosemary
- 4 cups Duck fat
- 1 teaspoon Black peppercorns
- 2 Bay leaves
- 1 teaspoon Lemon zest
Directions
Step 1
1. Preheat your oven to 225°F (110°C).
Step 2
2. Pat the duck legs dry with paper towels. This helps to create a crispy texture in the final product.
Step 3
3. Gently crush the garlic cloves with the side of a chef's knife to release their oils.
Step 4
4. In a small bowl, mix together the crushed garlic, black peppercorns, lemon zest, thyme, rosemary, and bay leaves.
Step 5
5. Rub the duck legs with the herb and spice mixture, ensuring each leg is evenly coated.
Step 6
6. Arrange the duck legs in a single layer in an ovenproof dish. They should fit snugly without overlapping.
Step 7
7. Pour the duck fat over the duck legs, making sure they are completely submerged in the fat.
Step 8
8. Cover the dish with aluminum foil and place it in the oven.
Step 9
9. Cook the duck legs in the oven for 3 to 4 hours, until the meat is tender and easily pulls away from the bone.
Step 10
10. Once cooked, carefully remove the dish from the oven. Allow it to cool slightly.
Step 11
11. To serve, preheat a skillet over medium heat. Remove the duck legs from the fat and place them in the hot skillet, skin side down.
Step 12
12. Crisp the skin for about 3-5 minutes, or until it is golden brown and crunchy.
Step 13
13. Serve the duck confit hot, garnished with a fresh thyme sprig for an added touch of flavor.
Nutrition Facts
| Serving size | (1386.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 9756.1 |
| Total Fat 1060.4g | 0% |
| Saturated Fat 353.1g | 0% |
| Cholesterol 1282.7mg | 0% |
| Sodium 259.9mg | 0% |
| Total Carbohydrate 13.2g | 0% |
| Dietary Fiber 3.0g | 0% |
| Total Sugars 0.2g | |
| Protein 81.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 137.2mg | 0% |
| Iron 12.6mg | 0% |
| Potassium 994.5mg | 0% |
Source of Calories