Confit de Canard-Inspired Duck Breast
Recipe for duck breast in oven
An easy confit de canard-inspired recipe for oven-roasted duck breast, which is then pan-fried to crispiness.
The recipe is great because it’s easy to follow and contains very few ingredients.
You can substitute duck breast with duck legs and prepare them in the same way – it’s also really good!
Ingredients
- 2 pcs. Duck Breast
- 2 cloves Garlic
- 2 pcs. Lemon organic
- 10 pcs. Bay Leaf
- 10 pcs. Peppercorns
- Oil neutral tasting oil
Instructions
- Place the duck breasts in a clay pot or an ovenproof dish with a lid.
- Peel the garlic cloves but leave them whole.
- Rinse the lemons and cut them in half.
- Add the halved lemons, whole garlic cloves, bay leaves, and peppercorns to the duck breasts.
- Sprinkle with a generous layer of flaky salt.
- Pour in oil until it covers the contents of the dish and put the lid on.
- Place the dish in the oven.
- Cook for 4 hours in the oven at 100 degrees Celsius (212 degrees Fahrenheit).
- Remove the duck breasts from the oil.
- Sear the duck breasts brown and crispy on the skin side in the oil that clings to them.
Notes
You can use duck legs instead of duck breast in the recipe.