Smoked Duck Confit
Duck legs are traditionally cured in a curing mix of curing salt, thyme, and juniper berries, then smoked and cooked in a smoker at low temperature. The slow cooking in its own fat creates incomparably tender and flavorful meat. The light beech smoke gives the duck confit an elegant smoky depth.
Ingredients(for 1 kg)
Instructions
Dry curing
24-48 hoursMix all curing ingredients well. Rub duck legs evenly all over with the mixture. Cure airtight in a suitable container or zip-lock bag in the refrigerator at 2-5 °C.
Preparation for smoking
2 hoursRinse duck legs thoroughly under cold water to remove excess salt. Pat dry well and let air-dry at room temperature for 2 hours. Preheat smoker to 110-130 °C.
Smoking and cooking
4-5 hoursPlace duck legs on the grate and add beech and cherry wood. Smoke at 110-130 °C, basting with duck fat every 90 minutes, until a core temperature of 85-90 °C is reached.
Resting and serving
15 minutesLet duck legs rest loosely wrapped in aluminum foil for 15 minutes. For crispy skin, optionally place briefly under the broiler or in a hot pan. Serve with red cabbage and potato dumplings.
Pro Tip
Baste duck legs with melted duck fat every 90 minutes during smoking – this keeps the meat juicy and gives a beautiful mahogany color.
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