Confit Duck Legs with Chestnuts
Confit duck legs are a classic French dish that is surprisingly easy to make at home. The duck legs are first seasoned with salt and pepper, then cooked in their own fat until they are fall-off-the-bone tender. The chestnuts add a sweet and nutty flavor to the dish, while the rosemary and thyme add a touch of herbs. Serve the duck legs with the chestnuts and pan juices for a delicious and satisfying meal.
Confit duck legs have a long and storied history, dating back to the Middle Ages. In those days, duck legs were preserved by curing them in salt and then storing them in their own fat. This method of preservation allowed the duck legs to be stored for months without spoiling. Confit duck legs were a popular food among peasants and soldiers, as they were a relatively inexpensive and easy way to get a hearty meal. Over time, confit duck legs became a delicacy, and they are now enjoyed by people all over the world.
Prep time: 30 | Cook time: 120 | Serves: 4
Ingredients
- Duck legs
- Duck fat
- Chestnuts
- Rosemary
- Thyme
- Salt
- Pepper
- Olive oil
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Season duck legs with salt and pepper.
- Heat duck fat in a large Dutch oven over medium heat.
- Add duck legs to the pot and cook until browned on all sides.
- Add chestnuts, rosemary, and thyme to the pot.
- Cover and bake in preheated oven for 2 hours, or until duck is cooked through.
- Remove duck legs from the pot and let rest for 10 minutes before serving.
- Serve duck legs with chestnuts and pan juices.
Why It Works
- Cooking the duck legs in their own fat helps to keep them moist and tender.
- The chestnuts add a sweet and nutty flavor to the dish.
- The rosemary and thyme add a touch of herbs to the dish.
- Serving the duck legs with the chestnuts and pan juices adds a delicious and flavorful sauce to the dish.