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Fat Braised Duck Confit
By Traeger Kitchen
Savor this wood-fired take on a french-style flavor. These duck legs are generously seasoned with fresh citrus, herbs, garlic and slow braised in duck fat over applewood for a dish that will melt-in-your-mouth. Delicious doesn't even begin to touch on it.
Prep Time
8 Hours
Cook Time
3 Hours
Pellets
Apple
Ingredients
How many people are you serving?
4
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| 4 Clove | garlic, ground to a paste |
| 1 Tablespoon | chopped thyme |
| 2 Tablespoon | parsley, chopped |
| 1 | orange zest |
| 1 | lemon zest |
| 1/4 Cup | kosher salt |
| 6 | duck legs |
| 6 Cup | melted duck fat |
| 2 Sprig | thyme |
| 1 | bay leaf |
| 2 Clove | garlic |
Steps
1
In a medium bowl, combine garlic paste, thyme, parsley, citrus zest, and salt.
Ingredients
4 Clove garlic, ground to a paste
1 Tablespoon chopped thyme
2 Tablespoon parsley, chopped
1 orange zest
1 lemon zest
1/4 Cup kosher salt
2
Cover duck legs with salt mixture and let sit covered in the fridge overnight.
Ingredients
6 duck legs
3
Remove duck legs from salt mixture, rinse and pat dry.
4
When ready to cook, set temperature to 180℉ (200C) and preheat, lid closed for 15 minutes.
180 ˚F / 82 ˚C
5
Place duck legs directly on the grill grate and cook 30 minutes until skin begins to brown.
180 ˚F / 82 ˚C
6
Raise the temperature to 225℉ (105 C). Transfer duck legs to a deep cast iron pan and pour in melted duck fat. Make sure it’s enough to cover the duck legs.
225 ˚F / 107 ˚C
Ingredients
6 Cup melted duck fat
7
Add thyme, bay, and garlic. Place directly on the grill grate and cook 3 hours or until the fat is rendered and meat is tender.
225 ˚F / 107 ˚C
Ingredients
2 Sprig thyme
1 bay leaf
2 Clove garlic
8
Store in duck fat for up to 1 month. Enjoy!