The best ways to reheat duck confit

Duck confit is a super easy meal to make, especially considering how impressive and amazingly flavorful the end result is.

If this is your first time making duck confit, you may have been surprised that you have to leave the duck overnight and reheat it the next day.

Why do I need to know how to reheat duck confit?

Unlike many recipes, it is vitally important that you know how to reheat duck confit.

The reasoning is simple. Because reheating the duck is a fundamental part of the recipe. Without reheating it, it’s not really ready to serve.

Although you can eat the confit cold after the initial preparation and cooking, there’s no reason not to reheat it, if you must. After all, it is that second cooking that gives it the crunch and flavor you already know.

What is the best way to reheat duck confit?

There are various methods for reheating duck confit, just as there are various methods for making almost everything in the kitchen.

The two main methods are in a pan, or by roasting it in the oven.

Reheat the duck confit in the oven

When you are going to reheat the confit in the oven, preparation is essential. First, remove the duck from the fat, but be sure to save the fat as it can be used for many different things.

It’s best to let the duck sit for a few minutes on the counter at room temperature while you prepare everything else.

Once you’re ready, here’s what to do

• Preheat oven to 400 degrees
• Place the duck skin side down in a skillet.
• Grill the duck for 30 to 40 minutes, turning halfway.
• When cooked, the skin should be golden brown and the meat should be piping hot.
• Let cool a few minutes and settle before serving.

Reheat the duck confit using a frying pan and stove

Start by removing the duck from the fat and scraping off any excess fat that sticks to the meat. Unlike baking in the oven, dropping fat-laden duck into a piping hot pan can cause it to spatter.

As always, it’s best to give the duck a few minutes to breathe after removing it from the fridge, leaving it on the counter for a few minutes at room temperature.

• Preheat a frying pan on the fire at a high temperature
• Place the duck skin side down in the skillet when it is piping hot.
• Cook it for a few minutes, until the skin is crisp, golden, and golden.
• Remove the duck and let it cool for a couple of minutes before serving.

A simple trick to get incredibly crunchy duck confit

If you’re one of those who love crispy duck, there’s an incredibly simple method you can use to ensure your confit arrives at the table with a skin so crispy it almost crackles.

The step itself is easy. Prepare the confit as normal. At the last moment, after reheating but before serving, fry the duck for a short time, a maximum of 1-2 minutes.

In this way, the skin will crisp perfectly, with that delicate snap when biting into it. Enjoy.

Related questions

What can I use the excess fat for?

We’re glad you asked.

All that delicious and tasty fat can be used for everything you serve with your confit.

Whether you use it on baked potatoes, salsa, or anything else, that fat will add a delicate, delicious flavor.

Do I have to use duck fat to cook my confit?

Although purists will scold us for saying this, you don’t need to use duck fat to cook your confit.

Any fat will do admirably. Either chicken fat (relatively similar) or just a cup of olive oil (…not so similar)

Can I eat cold duck confit?

Of course. One of the best things about duck confit is how versatile the dish is. It is equally delicious hot or cold. Once you’ve gone through all that work to prepare it, you better enjoy it anyway.