Duck Confit
Classic French duck legs slow-cooked in their own fat until tender and crispy.
15 mins
Prep Time
3 hours
Cook Time
4
Servings
Ingredients
- 4 duck legs
- 4 cups duck fat (or enough to fully submerge the legs)
- 4 cloves garlic, crushed
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 tbsp kosher salt
- 1 tsp black peppercorns
Nutrition Facts
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Instructions
Season the duck legs: Rub the duck legs generously with kosher salt on all sides. Place them in a dish, cover, and refrigerate for 12-24 hours to cure.
Preheat the oven to 300°F (150°C). Rinse the duck legs under cold water to remove excess salt and pat them dry with paper towels.
Melt the duck fat in a large ovenproof pot or Dutch oven over low heat. Add the garlic, thyme, bay leaves, and peppercorns.
Submerge the duck legs completely in the melted fat. If needed, add more duck fat or oil to ensure they are fully covered.
Cover the pot with a lid or foil and transfer to the oven. Cook for 2.5 to 3 hours until the duck is very tender.
Remove the duck legs from the fat and place them on a wire rack over a baking sheet. Increase the oven temperature to 375°F (190°C).
Roast the duck legs for 15-20 minutes until the skin is crispy and golden brown. Serve immediately.
Chef's Tips
- Crispy Skin Tip: For extra crispiness, let the duck legs air-dry in the fridge for a few hours after curing before cooking.
- Storage: Duck confit can be stored in its fat in an airtight container in the fridge for up to a month.
- Serving Suggestion: Pair with roasted potatoes, a green salad, or a fruity compote.
- Duck Fat: Save the leftover fat for roasting potatoes or other vegetables—it adds incredible flavor.
- Alternative Cooking: If short on time, you can cook the duck confit in a slow cooker on low for 6-8 hours.
