Indulge in the rich, tender flavour of classic Duck Confit, a traditional French dish perfect for a special occasion.
Prep
20 min
Cook
120 min
Total
860 min
Servings
4
Difficulty
Medium
Instructions
Prepare the Duck Legs
Rub the duck legs with coarse salt, black pepper, garlic, thyme, and bay leaves. Place them in a dish, cover, and refrigerate for 24 hours.
Pro tip: Ensure the duck legs are evenly covered with the salt mixture for proper curing.
Rinse and Dry the Duck Legs
After 24 hours, rinse the duck legs thoroughly under cold water to remove the salt. Pat them dry with paper towels.
Pro tip: Drying the duck legs well will help achieve crispy skin later on.
Melt the Duck Fat
In a large ovenproof saucepan, melt the duck fat over low heat.
Pro tip: Use enough duck fat to fully submerge the legs for even cooking.
Slow Cook the Duck
Slow Cook the Duck Preheat your oven to 225°F (110°C). Submerge the duck legs in the melted fat and cook for 2 hours until the meat is tender and easily pulls away from the bone. Check that the internal temperature of the thickest part of the duck legs reaches 165°F (74°C) using a meat thermometer.
Pro tip: Keep the fat at a gentle simmer; it should not boil.
Store the Confit
Remove the duck legs from the fat. Allow them to cool slightly before storing them in a container, submerged in the fat. Refrigerate until needed.
Pro tip: The duck can be stored in the refrigerator for up to one month.
Crisp the Skin Before Serving
Before serving, preheat the broiler. Place the duck legs skin-side-up on a baking sheet and broil for 3-4 minutes until the skin is crispy and golden.
Pro tip: Watch closely to avoid burning the skin.
Tips & Tricks
- Use good quality duck legs for best flavour.
- Allow ample time for marinating and slow cooking.
- Leftover duck fat can be reused for roasting potatoes.
- Ensure the duck skin is crispy by broiling it before serving.
Frequently Asked Questions
How long does it take to make duck confit?
The total time including marinating, cooking, and resting is about 14 hours and 20 minutes.
What temperature should confit duck be cooked at?
Cook the duck at 225°F (110°C) for about 2 hours.
Can I reuse the duck fat?
Yes, you can strain and store the duck fat in the refrigerator for future use in roasting or frying.
How do I store duck confit?
Store the confit duck submerged in fat in the refrigerator; it can last up to one month.
What can I serve with duck confit?
Duck confit pairs well with roasted potatoes, salad, or vegetables, and a glass of wine.
Serving Suggestions
Nutrition per serving
800
Calories
36g
Protein
72g
Fat
0g
Carbs
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