Best Ways to Reheat Duck Confit
Duck confit is a super simple meal to prepare, especially considering just how impressive and stunningly tasty the end result is!
If this is your first time preparing duck confit, you were probably surprised that you had to leave the duck overnight and reheat it the day after.
Why do I need to know how to reheat duck confit?
Unlike a whole lot of recipes, it’s vitally important that you know how to reheat duck confit.
The reasoning is simple. Because reheating the duck is a key part of the recipe. Without reheating it, it’s not really ready to serve.
Whilst you can eat your confit cold after preparation and the initial cooking, there’s no reason why you shouldn’t reheat it, if you should. After all, it’s that second cooking session that gives it the crispiness and flavor that you’re familiar with.
What is the best way to reheat your duck confit?
There are multiple methods to reheat your duck confit, as there are multiple methods to do damn near everything in the kitchen.
The two main methods are in a pan, or broiling it using your oven
Reheating duck confit in the oven
When you’re reheating your confit in the oven, preparation is key. First, remove the duck from the fat, but make sure to keep the fat as it can be used for so many different things.
It’s best to let the duck rest for a few minutes on the counter top at room temperature whilst you prepare everything else.
Once you’re ready, here’s what to do:
- Preheat the oven to 400 degrees
- Place the duck skin-side down in a pan
- Roast for 30 to 40 minutes, turning the duck halfway through
- When cooked, the skin should be golden brown and the meat should be warmed through
- Leave for a few minutes to cool and settle before serving
Reheating duck confit using a pan and stove
Start by removing the duck from the fat, and scrape away any excess fat that clings to the meat. Unlike broiling it in the oven, dropping fat-laden duck into a piping hot pan can cause it to spit.
As always, it’s best if you can give your duck a few minutes to breathe after taking it out of the refrigerator, leaving it on the countertop for a few minutes at room temperature.
- Preheat a pan on a stove to a high temperature
- Place the duck in the pan skin side down when it’s good and hot
- Cook for a few minutes, until the skin, is crispy, golden and brown
- Remove the duck, and give it a couple of minutes to cool before serving
A simple trick for incredibly crispy duck confit
If you’re a soul who loves their duck crispy, then there’s an incredibly simple method you can use to ensure that your confit comes to the table with skin that’s so crispy it’s almost crackling.
The actual step is simple. Prepare the confit as normal. At the last moment, after it’s been reheated but before you serve, you deep fry the duck for a short amount of time, a maximum of 1 to 2 minutes.
This ensures that the skin crisps up beautifully, with that delicate snap when bitten into. Enjoy.
What can I use my excess or leftover fat for?
We’re glad you asked.
All that delicious, flavorful fat can be used for everything that you’re serving with your confit.
Whether you use it on baked potatoes, gravy or anything else, that fat will add a delicate, delicious flavor.
Do I have to use duck fat to cook my confit?
Whilst purists might have our heads for saying this, you do not need to use duck fat to cook your confit.
Any fat will perform admirably. Whether it’s chicken fat (relatively similar) or just a cupful of olive oil (…not so similar)
Can I eat duck confit cold?
Absolutely. One of the best things about duck confit is the sheer versatility of the dish. It’s equally as delicious hot or cold. Once you’ve gone through all that work to make it, you might as well enjoy it however you can.