Dutch-Style Pan-Seared Duck Confit
Savor the rich flavors of the Netherlands with this indulgent twist on traditional confit. A crispy duck leg, slow-cooked to perfection, served with a side of fresh vegetables.
Ingredients
- ●2 Duck legbone-in, skin-on
- ●2 tablespoons Duck confit spicesavailable at most Dutch markets
- ●4 tablespoons Unsalted butterfor browning
- ●1 sprig Fresh thymefor garnish
- ●1 sprig Fresh rosemaryfor garnish
- ●1 teaspoon Saltto taste
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season the duck leg with salt, thyme, and rosemary.
- 3
In a large Dutch oven, melt 2 tablespoons of butter over medium heat.
- 4
Sear the duck leg until browned on both sides, about 5 minutes per side.
- 5
Transfer the Dutch oven to the preheated oven and cook for 20 minutes.
- 6
Remove the Dutch oven from the oven and increase the heat to 400°F (200°C).
- 7
Add the remaining 2 tablespoons of butter to the pot and baste the duck leg with the melted butter.
- 8
Return the duck leg to the oven and cook for an additional 10-15 minutes, or until crispy.
- 9
Let the duck leg rest for 5 minutes before serving.