{"id":927,"date":"2018-12-20T23:01:11","date_gmt":"2018-12-21T04:01:11","guid":{"rendered":"https:\/\/lecoupdegrace.local\/recipe\/duck-confit-apricot-beer\/"},"modified":"2026-09-21T17:38:11","modified_gmt":"2026-09-21T21:38:11","slug":"duck-confit-apricot-beer","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/duck-confit-apricot-beer\/","title":{"rendered":"Homemade duck confit recipe with apricot beer"},"content":{"rendered":"

\ud83e\udd86 Duck confit is expensive, so I make it<\/strong><\/h3>\n

Buying legs already confit hurts every single time. One year I asked myself the obvious question: why am I paying for this if I can do it? That was the whole thought process. Now, when duck legs go on sale at the grocery store, they go into the oven under their own fat. What comes out beats what I used to buy, and it costs a fraction.<\/p>\n

This is not a weeknight thing. Duck confit is a treat. I make it now and then, and the rest of the year I buy it like everybody else.<\/p>\n

\ud83c\udf7a Apricot beer, because I like it<\/strong><\/h3>\n

No grand theory here. I like apricot beer, I think it tastes good, and it adds real flavour to the roasting pan. It is not a glaze and it is not a sauce: the beer goes into the oven with the duck and spends the whole three hours down there, under the fat, with the thyme, rosemary, peppercorns and coriander seeds.<\/p>\n

\ud83e\udd54 The recipe every other one comes from<\/strong><\/h3>\n

There are about fifteen duck confit recipes on this site. All of them start from confit that is already made. This is the only one that makes it, and that is why it matters: one Sunday batch hands you next week’s rillettes, risotto and linguine.<\/p>\n

Then there is the fat. Everybody thinks about the duck, but the fat is what you end up guarding. Three hours in the oven give you four jars of the best cooking fat in the house.<\/p>\n","protected":false},"excerpt":{"rendered":"

\ud83e\udd86 Duck confit is expensive, so I make it Buying legs already confit hurts every single time. One year I asked myself the obvious question: why am I paying for this if I can do it? That was the whole thought process. Now, when duck legs go on sale at …<\/p>\n","protected":false},"featured_media":10283,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"duck confit recipe","_yoast_wpseo_title":"Homemade duck confit recipe with apricot beer","_yoast_wpseo_metadesc":"My homemade duck confit recipe with apricot beer: legs cooked three hours under the fat. 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