Duck Confit — Takes 4 Days But Low-Temperature Cooking Completely Transforms the Texture

Steps

1. 1

   Toast pickling spice in a pan over medium heat for 1 minute.

2. 2

   Mix salt, thyme, parsley, garlic, shallot, star anise, juniper berry, and toasted pickling spice; rub evenly over duck legs and cure in the fridge for 12 hours.

3. 3

   Rinse cured duck legs with cold water and pat dry with paper towels.

4. 4

   Place duck legs and duck fat in an oven-safe vessel and confit at 100°C for 12 hours.

5. 5

   Let cool as is, age for 1-2 days, then raise temperature to melt the duck fat and crisp the skin under a salamander.

6. 6

   Prepare garlic, shallot, and carrot for the ragù; in a pan, sauté in the order of confit oil, garlic, carrot, and shallot.

7. 7

   Add tomato sauce and lentils, sauté for 30 seconds, then add water and vegetable stock cube and bring to a boil.

8. 8

   Add salt, pepper, and thyme and cook lentils for 15 minutes until soft.

9. 9

   Add balsamic vinegar and chopped parsley, mix to complete the ragù, and plate with the duck confit.