Duck Confit


How to Make Duck Confit

Ingredients

  • 2 duck legs (drumstick + thigh)

  • 1–1.5 cups duck fat (enough to fully cover the legs in the pot)

  • 2–3 garlic cloves, crushed

  • 1–2 sprigs fresh thyme

  • 1 bay leaf

  • Salt (coarse or kosher)

  • Black pepper

  • Optional: rosemary, peppercorns, or orange zest for extra aroma

Instructions

1. Season the duck (curing step)

  1. Pat the duck legs dry.

  2. Rub them generously with salt and a little black pepper.

  3. Add garlic, thyme, and bay leaf.

  4. Place the duck legs in a covered container and refrigerate for 12–24 hours.

    • This step enhances flavor and helps preserve the meat.

2. Rinse and dry

  1. After curing, gently wipe off excess salt and herbs.

  2. Pat the duck legs completely dry with paper towels.

3. Cook slowly in duck fat

  1. Preheat oven to 120°C (250°F).

  2. Place the duck legs in a heavy oven-safe pot (like a Dutch oven).

  3. Pour duck fat over them until completely covered.

  4. Cook in the oven for 2.5–3 hours, until the meat is very tender and easily separates from the bone.

4. Cool and store (optional)

  • If you want a traditional preservation method, let the duck cool in the fat and store it in the refrigerator for up to several weeks.

  • Otherwise, proceed to crisp and serve.

5. Crisp the duck

  1. Remove duck legs from the fat.

  2. Heat a skillet over medium-high heat.

  3. Place duck legs skin-side down and cook for 5–7 minutes until the skin becomes crispy and golden brown.

6. Serve

Duck confit is delicious with:

  • Roasted potatoes cooked in duck fat

  • Green salad

  • Sautéed spinach

  • Lentils

  • Red wine sauce

Serve hot and enjoy!