confit wannabe

confit wannabe

Duck confit wannabe with sweet potatoes and potatoes cooked in duck fat.

Of course it is a wannabe. I will never spend that 20 hours making the duck confit the French chefs are famous for. I just look for what they want to achieve, try to achieve as much as I deem reasonable and then improvise.

Yep, so I seasoned and then rendered the fat from the duck. Put it in the pressure cooker with its own fat (takes 25 minutes to cook) and then crisp up the skin when it is cooked.

Does it taste like duck confit? Hm…. depends on what kind of duck confit you are talking about. It tastes good, the flesh falls off the bones, it is cooked in its own fat, the duck is well seasoned, the skin is crispy and nice, the sweet potatoes taste great having been cooked in duck fat, and I even bothered to cook the veggies also in duck fat.

Honestly, for a $5 meal and for not having to slave in the kitchen, this is heavenly. 


3 Duck Legs (Marylands)
Spices or Herbs whatever you like (crushed pepper corns, thyme leaves, ground coriander seeds)
2 tablespoons Brandy
1/2 cup Peanut Oil
Salt and Pepper to taste


  1. Season with the spices and brandy for at least an hour (overnight if possible, poking the duck with a skewer or fork. 
  2. When ready to cook, heat the oil in the pressure cooker and put the duck skin side down, render all the fat.
  3. Cover the pot with the lid and leave it to cook for 25 minutes.
  4. When cooked, take the duck legs out and in a pan, brown the skin of the duck in its own fat for about 5-6 minutes.
  5. Serve over salads, cooked vegetables or stews.

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