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How to Make Dairy-Free Duck Confit with Herbs de Provence

This dairy-free duck confit recipe combines the classic French technique with a modern twist. Tender duck legs are slow-cooked in their own fat, infused with aromatic herbs, and finished with a crispy skin. It's a luxurious dish that's surprisingly easy to prepare at home.

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Recipe Details

Prep Time

30 minutes (plus 24 hours curing time)

Cook Time

3 hours

Servings

4

Difficulty

Intermediate

Simple Summary

Indulge in the rich flavors of duck confit without dairy in this elegant yet approachable recipe. Perfect for special occasions or a gourmet weeknight dinner.

Recipe Details

  • Prep Time: 30 minutes (plus 24 hours curing time)
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 minutes (plus curing and cooling time)
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 4 duck legs
  • 4 cups duck fat (or a mixture of duck fat and olive oil)
  • 2 tablespoons kosher salt
  • 1 tablespoon herbs de Provence
  • 4 garlic cloves, crushed
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 2 sprigs fresh thyme
  • 1 small orange, zested

Instructions

  1. In a small bowl, mix together the kosher salt, herbs de Provence, and orange zest.

  2. Rub the salt mixture all over the duck legs, making sure to coat them evenly. Place the seasoned duck legs in a large, shallow dish and refrigerate uncovered for 24 hours to cure.

  3. Preheat the oven to 225°F (107°C).

  4. Rinse the duck legs thoroughly under cold water to remove the salt mixture. Pat them dry with paper towels.

  5. In a large, ovenproof dish or Dutch oven, arrange the duck legs in a single layer. Add the crushed garlic cloves, bay leaves, peppercorns, and thyme sprigs.

  6. Gently heat the duck fat in a saucepan until it's completely liquid. Pour the melted fat over the duck legs, making sure they are completely submerged.

  7. Cover the dish tightly with foil or a lid and place it in the preheated oven.

  8. Cook for 2 1/2 to 3 hours, or until the meat is very tender and easily pulls away from the bone.

  9. Remove the dish from the oven and let it cool to room temperature.

  10. Once cooled, transfer the duck legs and fat to an airtight container. Refrigerate for at least 8 hours or up to 1 month.

  11. To serve, preheat the oven to 400°F (200°C). Remove the duck legs from the fat and place them skin-side up on a baking sheet.

  12. Roast for 15-20 minutes, or until the skin is crispy and golden brown.

Chef's Notes

  • If duck fat is unavailable, you can use a mixture of duck fat and olive oil, or even all olive oil for a different but still delicious flavor.
  • The confit can be stored in the refrigerator for up to 1 month when fully submerged in fat.
  • For a crispier skin, you can finish the duck legs under the broiler for 1-2 minutes, watching carefully to prevent burning.
  • Save the leftover cooking fat for future use in roasting potatoes or other vegetables.

Nutritional Info

Per serving (1 duck leg): Approximately 450 calories, 38g protein, 35g fat (mostly healthy monounsaturated fats). Duck is a good source of iron, zinc, and B vitamins. This dish is naturally gluten-free and dairy-free.

Serving Suggestions

Serve the duck confit with a crisp green salad and roasted fingerling potatoes for a classic French meal. A side of braised lentils or sautéed green beans complements the rich flavor of the duck. Pair with a full-bodied red wine like Pinot Noir or Syrah. For presentation, place the duck leg on a warmed plate and garnish with fresh herbs and a wedge of orange.