Duck Confit Drums

Ease of preparation: Medium

Yield: 4 servings


4 cups (960 ml) duck fat

3 tablespoons (45 ml) salt

1 teaspoon (5 ml) freshly ground pepper

8 duck legs, drumsticks only

2 garlic cloves, crushed

2 scallions, roughly chopped

4 sprigs thyme

½ teaspoon (2.5 ml) juniper berries

1 teaspoon (5 ml) red peppercorns

Peel of 1 orange




Preheat oven to 250 F (120 C).

Add duck fat to a large saucepan. Add salt and pepper and mix in. Add duck drums. Add garlic, scallions, thyme, juniper berries, red peppercorns, and orange peel. Bring the mixture to a boil on the stove. Put a lid on the pan and transfer to the oven. Let cook 3 hours.

Remove pan and put on the stove. Turn heat up to high and remove the lid. Let colour for 8-10 minutes. Transfer duck drums from pan to a paper towel-lined plate. (Strain and reserve duck fat for future recipes.)

Serve drumsticks with Cranberry Walnut Bok Choy Salad.

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