Smoked Duck Confit
Traditional duck confit is first cured in a robust salt-herb mixture and then slow-cooked in its own fat before being hot smoked. This combination produces exceptionally tender meat with deep flavors and a crispy, smoky outer layer. Oak wood gives the confit a classic rustic smoke aroma.
Ingredients(for 1 kg)
Instructions
Curing
24-48 hoursMix all curing ingredients together and rub the duck legs evenly. Cure in an airtight container in the refrigerator for 24-48 hours. Then rinse under cold water and pat dry.
Confit cooking
3-4 hoursCover the legs with duck fat in an oven-safe pot and confit in the oven at 80-90 °C for 3-4 hours until the meat is buttery soft. Remove from the fat and let cool completely.
Smoking
1.5-2 hoursPreheat the smoker to 120-135 °C with oak wood and thyme branches. Place the confited legs and smoke for 1.5-2 hours until the skin is crispy and golden brown and an internal temperature of 85-90 °C is reached.
Pro Tip
Cool the confited legs completely and store them in their own fat in the refrigerator for up to 2 weeks – this way they can be smoked in portions as needed.
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