Duck confit — duck legs slow-cooked in rendered duck fat at a temperature just below simmering (82–85°C) for 2–3 hours until completely tender, then stored submerged in that fat — is the most elegant expression of fat as both cooking medium and preservation vehicle. The fat's low temperature cooks the duck gently (well below the aggressive temperatures that produce dryness in oven roasting), and when the duck is submerged in the solidified fat, the absence of air prevents oxidative spoilage.
- **The cure:** Duck legs salted with coarse salt, thyme, bay, garlic, and black pepper — 24 hours in the refrigerator. The salt draws moisture from the meat and seasons deeply. - **Rendering the fat:** Duck fat rendered slowly from duck skin and fatback — the fat must be clarified (no water remaining) or it will sputter and produce foam during the confit. - **The temperature:** 82–85°C throughout — monitored with a thermometer. Below 80°C: the collagen does not convert to gelatin quickly enough. Above 90°C: the duck dries out. - **The test:** The duck is done when a skewer inserted at the thickest point meets no resistance — the collagen has completely converted to gelatin. - **Storage:** Submerged in the fat, refrigerated — the fat sets solid, creating an anaerobic environment. Properly submerged confit stores for months. - **Finishing:** The stored confit is removed, excess fat scraped off, and the leg is crisped skin-side down in a hot pan before service.
The Complete Robuchon