Duck Confit with Star Anise and Orange
Duck legs cured overnight with salt, orange zest, and star anise, then slow-cooked in their own fat until silky and tender, and crisped to finish.
Why you'll love Duck Confit with Star Anise and Orange
Duck confit is one of the great French dishes: duck legs cured with salt and aromatics, then cooked slowly submerged in fat until the meat is meltingly tender, and finally crisped until the skin crackles. A slow cooker is the perfect tool for it, holding a low, steady heat for hours with no watching. Orange zest and star anise give this version a warm, fragrant edge.
The overnight salting is what makes confit taste like confit. Salt draws moisture from the legs and seasons the meat all the way through, so after a rinse and a long, gentle cook in duck fat, the meat is silky and deeply flavorful. Finishing the legs skin side down in a hot skillet or under the broiler turns the skin crisp and golden.
Strain and save the fat; it keeps for months and makes the best roasted vegetables you will ever eat.
Quick overview: This Duck Confit with Star Anise and Orange takes 20 min of hands-on time and about 20 hr 20 min in all and makes 4 servings, each 1 duck leg. You'll need a slow cooker and a skillet.
Ingredients
- 4 duck legs (about 2 1/2 lb)
- 1 tbsp kosher salt (most is rinsed off)
- zest of 1 orange, in strips
- 2 whole star anise, broken
- 4 cloves garlic, smashed
- 4 sprigs fresh thyme
- 1 tsp black peppercorns, cracked
- 2 to 3 cups duck fat, melted (most is strained and saved) Label: duck fat, and nothing else
Instructions
- Salt overnight: Rub the duck legs all over with the salt, then press the orange zest, star anise, garlic, thyme, and peppercorns around them. Cover and refrigerate for 12 to 24 hours.
- Rinse: Rinse the salt off the legs and pat them very dry. Keep the aromatics.
- Slow-cook in fat: Lay the legs skin side down in the slow cooker in a single layer, tuck the aromatics around them, and pour in enough melted duck fat to cover. Cover and cook on low for 8 to 10 hours, until the meat is very tender and pulls easily from the bone.
- Cool in the fat: Let the legs cool in the fat for 30 minutes, then lift them out carefully.
- Crisp: Heat a large skillet over medium heat and lay the legs in skin side down. Cook for 6 to 8 minutes, without moving, until the skin is deep golden and crisp. Or broil skin side up for 3 to 5 minutes.
- Save the fat: Strain the fat into a jar and refrigerate it for another batch or for roasting vegetables.
Storage and leftovers
Confit keeps for up to 2 weeks in the refrigerator, submerged in its fat in a sealed container.
Crisp the legs just before serving. The strained fat keeps for months in the refrigerator.
Variations
- Classic: Leave out the orange and star anise for a traditional garlic and thyme confit.
- Shredded: Shred the meat and crisp it in a hot pan to serve over a frisée salad.
- Bay and juniper: Use bay leaves and crushed juniper berries in the salt rub.
- Chicken legs: Confit chicken legs the same way, cooking 6 to 7 hours.
Notes and tips
- Give it the full night: The salt seasons and firms the meat.
- Rinse well: Rinsing removes excess salt.
- Keep it submerged: The legs should be covered by fat to cook evenly.
- Find duck fat: Duck fat is sold in jars at many grocery and butcher shops.
Nutrition and mindful eating
- Duck legs bring protein, iron, and B vitamins, and confit makes them silky and tender.
- Duck fat is mostly monounsaturated, and very little of it ends up on the plate, since it is strained and saved.
- Orange zest and star anise bring a warm, fragrant aroma.
- Salt seasons and firms the meat overnight, and most of it is rinsed away.
- As you eat, notice the crisp skin and silky meat, and pay attention to how a rich, special dinner can feel deeply satisfying in a small portion.
Frequently asked questions
Have a question about this Duck Confit with Star Anise and Orange? Start here, with the questions people ask most.
Is confit very fatty to eat?
The meat cooks in fat but absorbs little of it. Most of the fat is strained and saved.
Can I reuse the fat?
Yes. Strain it and keep it in the refrigerator for months.
What should I serve with it?
A bitter green salad, braised endive, or roasted radishes.
How long does it keep?
Up to 2 weeks submerged in its fat in the refrigerator.
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