French Poached Tuna Duck Confit

Preparation Time: 66 minutes | Cooking Time: 15 minutes

French Poached Tuna Duck Confit

Ingredients

  • bay leaves
    2
  • black pepper
    5
  • duck breast
    ⚠ Contains: Eggs
    400
  • duck fat
    ⚠ Contains: Eggs
    60
  • duck legs
    ⚠ Contains: Eggs
    4
  • garlic
    4
  • salt
    10
  • thyme
    5

Description | Instructions

A Classic take on duck confit featuring poached tuna accented with calvados. Perfect for special occasions.

  1. Step 1
    Season duck legs generously with salt, garlic, thyme, and bay leaves. Refrigerate for 24 hours.
  2. Step 2
    Rinse off excess salt and pat dry.
  3. Step 3
    Submerge the legs in melted duck fat in an oven-safe pot.
  4. Step 4
    Cook at 140°C (285°F) for 2.5-3 hours until the meat is fall-off-the-bone tender.
  5. Step 5
    To serve, crisp the skin in a hot skillet, and season with black pepper.