Duck Confit Recipe

Duck Confit is a French bistro classic where duck legs get salted, gently slow-cooked in duck fat until fall-off-the-bone tender, then crisped so the skin shatters at the bite. The dry salt cure drives flavor deep and pulls out moisture, while the low, slow fat bath keeps the meat juicy and rich. A quick pan or oven finish turns the outside golden and crunchy, perfect over potatoes or a simple green salad.

Duck Confit

French-style duck legs cured in salt, slow-cooked in duck fat until silky and tender, then crisped up so the skin turns golden and crackly.

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Prep Time 20 minutes mins

Cook Time 3 hours hrs

Chill Time 12 hours hrs

Total Time 15 hours hrs 20 minutes mins

Servings: 4

Course: Dinner

Cuisine: French

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 4 duck legs skin on
• 2 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp dried thyme
• 2 cloves garlic minced
• 3 cups duck fat enough to mostly cover the legs

Equipment

• Cutting board
• Chef’s knife
• Measuring spoons
• Large bowl
• Plastic wrap
• Dutch oven
• Tongs
• Baking sheet
• Wire rack

Method

 

Cure The Duck

1. Set the duck legs on a cutting board and trim any huge chunks of excess fat with a chef’s knife, saving the pieces if you want more fat later.
2. Mix kosher salt, black pepper, thyme, and garlic in a large bowl with your hands, then toss the duck legs in the bowl so every side is coated.
3. Lay the seasoned legs in a single layer in the same bowl or a shallow dish, cover with plastic wrap, and chill about 12 hours so the cure can work.

Slow Cook In Fat

1. After chilling, gently wipe off extra salt and herbs with a paper towel on the cutting board, then pack the duck legs into a Dutch oven in a snug single layer.
2. Pour duck fat over the legs until they are mostly covered, then set the dish on the stove over low heat just until the fat is fully melted and warm, not boiling.
3. Move the dish into a 250°F oven and cook about 2½ to 3 hours, until the meat feels very tender when you pinch or wiggle a leg with tongs.

Crisp And Serve

1. Use tongs to lift the legs from the fat onto a wire rack set over a baking sheet and let them drain a few minutes; save the fat once cooled for another use.
2. Right before serving, roast the legs on the rack at 425°F for about 15 minutes, until the skin is deep golden and crisp when you tap it with tongs.
3. Plate the duck confit hot with crispy potatoes or a green salad, using tongs to move each leg and a spoon to drizzle a little warm duck fat or pan juices if you like.

Notes

You can store cooked duck legs submerged in cooled fat in the fridge for a week or more and crisp them fresh right before serving. If the skin is browning too fast while crisping, drop the oven rack down a notch so it finishes without burning.