Steam Oven Recipe: Classic Duck Confit

Steam Oven Recipe: Classic Duck Confit

Duck Confit is a classic French dish where duck legs are preserved by curing them in salt and then slow-cooking them in their own rendered fat.² Using a combi-steam oven provides the perfect low, consistent temperature and a moist environment to prevent the fat from scorching during the hours-long process.

Ingredients

Component	Quantity	Notes
Duck Legs	4 (approx. 250g/ea)	Skin on, bone in
Duck Fat	600–800g (or enough to cover)	Can be purchased or rendered
Curing Mix
Coarse Salt	cup	Kosher or sea salt
Fresh Thyme	4 sprigs
Bay Leaves	2
Black Peppercorns	1 tbsp	Cracked
Garlic	4 cloves	Smashed

Method & Instructions

1. Cure the Duck

1. Prepare the Cure: In a small bowl, combine the coarse salt, thyme sprigs, bay leaves, cracked peppercorns, and smashed garlic.
2. Coat the Duck: Rub the cure mixture all over the duck legs, ensuring they are thoroughly covered, especially the meatier underside.³
   
   
3. Refrigerate: Place the coated duck legs in a non-reactive dish (like glass or ceramic), cover tightly with plastic wrap, and refrigerate for 12 to 24 hours.⁴ Do not cure for much longer than 24 hours, as they can become too salty.⁵
   
   
4. Rinse and Dry: After curing, thoroughly rinse all the salt and spices off the duck legs under cold running water.⁶ Pat the legs completely dry with paper towels. This step is crucial to prevent the final product from being overly salty.
   

2. Confit in the Steam Oven

1. Prepare the Pan: Select a small, deep, oven-safe pan (ceramic or metal) that fits the duck legs snugly in a single layer. This minimises the amount of duck fat required.
2. Submerge in Fat: Place the dried duck legs into the pan. Melt the duck fat (if solid) and pour it over the legs until they are almost fully submerged. A little bone or skin poking out is acceptable, as the meat will shrink slightly.⁷
   
   
3. Steam Oven Setting: Set your combi-steam oven to a Combi-Steam or Sous Vide setting at  (or ) with  steam.
4. Slow Cook: Cover the pan tightly with aluminium foil or a lid. Place it in the steam oven and cook for 3.5 to 4 hours, or until the meat is incredibly tender and nearly falling off the bone. A quick check: the meat should give easily when pressure is applied to the joint.
5. Cool (Optional): Carefully remove the pan and let the duck legs cool completely in the fat. This step helps the meat absorb maximum flavour. Once cool, the confit can be stored submerged in the fat in the refrigerator for up to 2 weeks.

3. Crisp the Skin

1. Remove from Fat: Gently lift the duck legs out of the cold fat, allowing excess fat to drip off. Pat the skin as dry as possible with paper towels. Reserve the duck fat for amazing roasted potatoes!
2. Crisp (Oven Method): Preheat the steam oven to a high heat Fan-Forced or Broil/Grill setting at  ( or higher). Place the duck legs, skin-side up, on a wire rack over a baking sheet. Roast for 8 to 15 minutes until the skin is deep golden brown and shatteringly crisp.
3. Crisp (Stovetop Method): Alternatively, place the legs skin-side down in a hot, dry skillet (cast iron works best) over medium-high heat. Cook for 5-8 minutes until the skin is perfectly crisp.

Tips for Success

• Rendered Fat: If you don't have enough duck fat, you can supplement with lard or goose fat, but duck fat is essential for the classic flavour.
• The Rinse: Do not skip the rinsing and drying step. Residual salt will make the final product inedible.
• Temperature Consistency: The combi-steam oven is ideal because it holds the temperature precisely, which is crucial for the confit process (low and slow cooking). The steam helps regulate the pan temperature, preventing hotspots and scorching.
• Reusing the Fat: Once the confit fat has cooled and solidified, you can scrape off the meat juices and impurities (known as jus) from the bottom. The clean, rendered duck fat can be saved and reused for making another batch of confit or for roasting vegetables.⁸