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Duck has a rich, flavorful meat that is perfect for roasting, grilling, or smoking. It can be cooked in a variety of ways to suit your taste. It’s also high in protein which makes it a great option for adding more variety in your diet. For this recipe, i fabricated a whole duck, if a whole duck isn’t available ducks legs work just as fine. You may need to reduce the amount of oil. For reference you only need enough oil to cover the duck it doesn’t need to swim in the oil. The heat is so low you really do not have to worry about the oil reducing and the duck becoming exposed.
Garlic has a strong, pungent flavor that is both savory and slightly sweet. It is often described as being “hot” or “spicy,” but it does not contain any capsaicin, the compound that gives chili peppers their heat. The flavor of garlic is due to a number of sulfur compounds, including allicin, which is released when the cloves are crushed or chopped.
Lemons have a sour and acidic taste. They are also slightly bitter and tart. The lemons highlight the floral notes in the thyme and basil.
Thyme, rosemary, bay leaves, and basil all have different flavors. Thyme has a warm, earthy flavor with a hint of mint. Basil has a sweet, peppery flavor with a hint of licorice. Rosemary is piney is a herb that really stands out. Basil adds a deeper savory taste to the otherwise light oil and duck.
Pink peppercorns have a slightly sweet, citrus flavor with a hint of spice. They are often used as a substitute for black pepper, but they have a more delicate flavor. This recipe has both peppercorns since they light up different parts of your palette.
For this recipe I do a 75/25 ratio of olive oil to vegetable oil. I prefer to use a nice olive oil because the olive flavor works well with the citrus and herbs. I add in a small bite of vegetable oil to bring up the smoke point in the olive oil so that the olive oil can sit at around 200F without working altering the flavor of the oil.
this recipe uses an entire whole duck, but you can absolutely make it with just the breast or just the thighs. when using the whole duck, the duck needs to be fabricated unless whole roasting. breaking down the duck is similar to breaking down a chicken structurally, be mindful about the added inch of fat around the breast and at the back. have a taught hold on the fat when making the cuts.
ducks flavor is pretty neutral so it takes on other flavors really well. to ensure a flavor duck its really important to rub the duck with the herbs and aromatics prior to cooking. allow for the rub to sit on the duck from 8 hours to overnight to ensure maximum flavor.
generally duck confit requires a ton of duck fat for the duck’s leg to baste in. other than duck fat being sometimes hard to find, it’s not entirely necessary to confit a duck and get that super tender and flavorful results. ideally you want to submerge the duck in fat to break down the meat. for this recipe i do a 75/25 ratio of olive oil to vegetable oil. i prefer to use a nice olive oil because the olive flavor works well with the citrus and herbs. i add in a small bite of vegetable oil to bring up the smoke point in the olive oil so that the olive oil can sit at around 200F without working altering the flavor of the oil. again, for reference you only need enough oil to cover the duck it doesn’t need to swim in the oil. the heat is so low you really do not have to worry about the oil reducing and the duck becoming exposed.