Quick Duck "Confit" (Roasted Duck Legs)

To contact us Click HERE
One of the benefits of fall is that the temperatures have dropped outside, but our heat has not yet turned on in our apartment. Which means I can cook with the oven on for hours for a short amount of time before the home turns sweltering again.

I love to take advantage of this window to bake breads, make sweet treats and roast meats. First thing I did once the temperatures dropped around here this year was pick up two gorgeous duck legs from the farmer's market. I had every intention of cooking them slowly with a traditional confit recipe but unfortunately I put it off until the day they were to be served. Luckily this easy, "fast" recipe from Simply Recipes came to my rescue to help me slow-roast my duck legs to crispy, tender perfection.

I paired these with a simple risotto (check out this recipe from the beautiful blog of Emiko Davies) and my heirloom tomato salad.

Quick Duck Confit
(recipe adapted from Simply Recipes)

2 duck leg/thighs
salt and pepper

Take the legs out of the refrigerator and allow to sit at room temperature for 30 minutes.
Use a needle and poke holes all over the skin of the duck--around 50 or so pokes per leg. This is where the fat will leak out of the duck, and will also help to crisp up the skin so don't skip out on this part. Pat them all over with paper towels to dry off the skin. Sprinkle all over with salt and pepper.
Place the duck legs into a baking dish that is just large enough for them to fit in a single layer and place them into a cold oven. Turn on the oven to 300 degrees. By slowly bringing the duck legs up to temperature along with the oven you are allowing the fat to leak out to help slowly cook the meat.
Cook for at least 90 minutes. Check and see if the skin has started to brown--if not give them a bit more time. If they have, turn the oven up to 400 degrees and cook for another 15 minutes or so until the skin is extra brown and crispy. Remove from the oven and allow to sit for about 10 minutes before serving.
Strain the fat through a cheesecloth and refrigerate to save for another use (perhaps frying up some potatoes??). Serve the duck legs warm, perhaps over risotto.