Ulog #200: Duck Confit Thighs

Been some time now that I had some duck thighs that I wanted to cook. I got it off a clearance coz the supermarket was shutting down and they were letting go everything for a discounted price. So I bought some frozen duck thighs that's been sitting in my freezer for some time now.

I had some spare off time today at home so I took it to cook for my family today. It's a pretty time consuming dish and from prep to serving it takes a minimum of 3 plus hours.

Anyway, it's a fairly simple dish asides from the cooking length part so I think anyone can cook this. You don't have to go to fancy French restaurant to sink your teeth into this fall apart tender duck thighs.

Even the ingredients needed are just a few and not complex at all which I'm sure many have these ingredients in their pantry.

First you'll need to cure your duck thighs. Make yourself a salt rub. I use salt, white pepper and black pepper for this but you could use some herbs like fresh parsley and salt for the rub.

Rub your duck thighs in this salt rub. I use about 2 tablespoons for 4 thighs. It's quite a lot of salt but don't worry, you'll wash it off after it's done curing. Leave it to cure on a wire rack for 30 minutes then rinse off the salt rub.

Pat your duck thighs dry with a kitchen towel then add them to a roasting pan. Cover the thighs with oil. You can use pretty much any oil. Duck fat or lard or any sort of oil. I use palm oil here which then gives you a superb duck flavored oil after all this is done.

You can add aromatics to the oil such as garlic, ginger, rosemary. I use only garlic here and man the garlic is super delicious after cooking in this duck fat oil.

Get this into a 150 degree celsius oven and roast uncovered for 2 hours.

After its done cooking, leave it out to rest for at least 30 minutes to an hour. When it's cool enough to handle, you can either shred it and serve it with some bread or a sandwich, or eat it with some rice. Or you can serve it whole on top of some simple salad or greens.

Another rewarding thing about making duck confit is that you get the flavored oil at the end and you can store it in your fridge to use it for other dishes.

I'll be storing mine to cooking some roasted potatoes with duck fat :D

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