Homemade duck confit recipe with apricot beer

Name: Homemade duck confit recipe with apricot beer
Prep time: 10 min
Cook time: 3 h 10 min
Total time: 3 h 20 min
Yield: 4
Cuisine: Québécoise
Ingredients: 4x 300 g duck fat; 4 duck legs with skin; 200 ml white beer with apricots; 8 sprigs fresh thyme; 3 sprigs fresh rosemary; 3 tablespoons (45 ml) coarse salt; 1 tablespoon (15 ml) peppercorns; 1 tablespoon (15 ml) coriander seeds

Preparation 10 min
Refrigeration 3 to 4 days
Cooking 3 h 10 min
Servings 4
Freezing Absolutely, up to 3 months

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Ingredients

4x 300 g duck fat
4 duck legs with skin
200 ml white beer with apricots
8 sprigs fresh thyme
3 sprigs fresh rosemary
3 tablespoons (45 ml) coarse salt
1 tablespoon (15 ml) peppercorns
1 tablespoon (15 ml) coriander seeds

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Preparation

Preheat the oven to 300°F (150°C).
In a large saucepan over medium heat, add the duck fat and melt while stirring. Heat until it begins to bubble slightly.
In a large roasting pan, add the duck legs, beer and spices and pour the duck fat over it. The fat has to cover the legs completely. Mix to distribute the ingredients.
Place in the oven and cook for about 3 hours, without turning the legs, which stay under the fat from start to finish, until the duck is golden and the meat is easily flaked with a fork. Remove from the baking dish, drain and pull the meat. To recover the fat: filter, let cool and harden then distribute in Mason jars. Use to make luxury breakfast potatoes!