Duck Confit with Pears

This recipe for Duck Confit with Pears is a classic French dish that is sure to impress your guests. The duck is slowly cooked in its own fat, resulting in a tender and flavorful meat. The pears are roasted alongside the duck, and they add a touch of sweetness and acidity to the dish.

Duck confit is a traditional French dish that dates back to the Middle Ages. It was originally a way to preserve duck meat for long periods of time. The duck would be salted and cured, then cooked in its own fat until it was tender and fall-off-the-bone. Today, duck confit is still a popular dish in France, and it is often served with roasted potatoes or other vegetables.

Prep time: 30 | Cook time: 180 | Serves: 4

Ingredients

• 1 whole duck, about 5 pounds
• 1 cup kosher salt
• 1/2 cup brown sugar
• 1 cup chopped fresh thyme leaves
• 1 cup chopped fresh rosemary leaves
• 1 cup chopped fresh sage leaves
• 1 cup chopped fresh parsley leaves
• 1/2 cup chopped fresh tarragon leaves

Instructions

1. Preheat oven to 300 degrees F (150 degrees C).
2. Rinse the duck and pat it dry.
3. In a large bowl, combine the salt, brown sugar, thyme, rosemary, sage, parsley, and tarragon.
4. Rub the duck with the spice mixture.
5. Place the duck on a rack in a roasting pan.
6. Roast the duck for 3 hours, or until the internal temperature reaches 165 degrees F (74 degrees C).
7. Remove the duck from the oven and let it rest for 15 minutes before carving.
8. Serve the duck with the roasted pears.

Why It Works

• The duck is cooked in its own fat, which helps to keep it moist and flavorful.
• The low and slow cooking method allows the duck to cook evenly, resulting in a tender and juicy meat.
• The pears are roasted alongside the duck, and they add a touch of sweetness and acidity to the dish.