Confit Duck Breast

This confit duck breast is tender, flavorful, and packed with rich, melt-in-your-mouth goodness. After a slow cook in its own fat, we finish it off with a smoky sear on the Big Green Egg to add a crispy skin and a hint of outdoor flavor. This recipe requires some time but is well worth the effort!

Ingredients

• 4 duck breasts, skin-on

• 2-3 cups duck fat (or enough to fully submerge the duck breasts)

• 2 tbsp salt

• 1 tsp black pepper

• 1 tsp orange zest

• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)

• 3-4 cloves garlic, crushed

• 1 bay leaf

Instructions

Step 1: Season and Cure the Duck

1. Prep the Duck: Pat the duck breasts dry with paper towels. In a small bowl, mix together the salt, pepper, orange zest, and thyme. Sprinkle this mixture evenly over the duck breasts on both sides.

2. Cure the Duck: Place the seasoned duck breasts in a shallow dish. Add the garlic and bay leaf, cover with plastic wrap, and refrigerate for at least 4 hours up to overnight. This dry cure enhances flavor and helps remove moisture for a better confit.

Step 2: Confit the Duck

1. Rinse and Dry: Remove the duck breasts from the fridge, rinse off the salt mixture, and pat them dry.

2. Heat the Duck Fat: In a large, heavy pot or Dutch oven, melt the duck fat over low heat until it’s just warm (about 200°F).

3. Submerge the Duck: Add the duck breasts to the pot, ensuring they’re fully submerged in the fat.

4. Cook Slowly: Simmer the duck in the fat on low heat for 1.5 to 2 hours, or until the duck is tender and the internal temperature reaches about 165°F. The duck should cook gently without bubbling, as you want to preserve tenderness.

5. Carefully remove the duck breasts from the fat and place on a wire rack for cooling, let any excess fat drain.

Step 3: Finish on the Big Green Egg

1. Set Up the Big Green Egg: Preheat the Big Green Egg to 400°F with direct heat for a nice sear.

2. Prep the Duck for Searing: Pat the skin side dry with a paper towel to ensure the crispiest sear.

3. Sear the Duck: Place the duck breasts skin-side down on the Big Green Egg. Sear for about 1-2 minutes until the skin is golden brown and crispy. Flip and sear the other side for 30 seconds to a minute to add some color and smoky flavor.

4. Rest and Serve: Remove the duck from the grill and let it rest for a few minutes. Slice and serve warm.

Tips

• Save the duck fat: Strain and store the leftover duck fat in the fridge for other uses (like roasted potatoes).

• Use a thermometer: Duck confit should be cooked gently at a low temp; a thermometer helps you maintain a steady temperature.

This confit duck breast with a smoky, crispy finish will impress any crowd. Perfectly tender and deliciously rich, it’s a luxurious dish worth savoring!