Peking duck confit is a luxurious fusion of two classic techniques: the crispy, lacquered skin of traditional Peking duck and the slow, tenderizing method of French confit. This version delivers the deep, rich flavor of duck confit with the iconic sweet and savory glaze of Peking duck, all in a more approachable home-cooking format. The result is impossibly tender meat with crackling-crisp skin, perfect for serving in pancakes with hoisin sauce and scallions.
Ingredients
- 4 duck legs (about 2 lb / 900 g total)
- 2 tbsp (30 g) kosher salt
- 1 tbsp (15 g) five-spice powder
- 1 tsp (5 g) white pepper
- 4 cloves garlic, smashed
- 4 slices fresh ginger (1-inch / 2.5 cm rounds)
- 2 star anise
- 1 cinnamon stick
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) hoisin sauce, plus more for serving
- 1 tbsp (15 ml) honey
- 1 tbsp (15 ml) rice vinegar
- 2 cups (480 ml) duck fat or rendered fat (or neutral oil like canola)
- For serving: Chinese pancakes, sliced cucumber, julienned scallions
Instructions
- Season the duck: Pat the duck legs dry with paper towels. Mix the kosher salt, five-spice powder, and white pepper in a small bowl. Rub the mixture all over the duck legs, massaging it into the skin and meat. Place the legs in a zip-top bag or a covered dish with the garlic, ginger, star anise, and cinnamon stick. Refrigerate for at least 4 hours or overnight (up to 24 hours).
- Preheat and prepare the fat: Preheat the oven to 225°F (110°C). Rinse the duck legs under cold water to remove excess salt and spices, then pat them thoroughly dry. In a Dutch oven or oven-safe pot just large enough to hold the legs snugly, add the duck fat (or oil). Heat over medium heat until it reaches 180°F (82°C) – it should be warm but not simmering.
- Submerge the duck: Carefully place the duck legs into the warm fat, ensuring they are fully submerged. Add the garlic, ginger, star anise, and cinnamon from the marinade. If the fat doesn’t cover the legs completely, add a bit more fat or oil.
- Confit in the oven: Cover the pot with a lid or foil and transfer to the oven. Cook for 2.5 to 3 hours, until the meat is tender and easily pulls away from the bone. The internal temperature of the meat should reach at least 165°F (74°C) – the safe minimum for poultry according to USDA FSIS. Check with a meat thermometer inserted into the thickest part of the leg, avoiding the bone.
- Chill (optional but recommended): Remove the pot from the oven and let the duck cool in the fat to room temperature. For best results, refrigerate the duck in the fat overnight. This step firms the meat and makes the skin crisper later.
- Make the glaze: In a small bowl, whisk together the soy sauce, hoisin sauce, honey, and rice vinegar. Set aside.
- Brown and glaze the duck: When ready to serve, preheat the oven to 400°F (200°C). Carefully remove the duck legs from the fat (reserve the fat for other uses). Pat the skin dry with paper towels. Brush the glaze generously over the skin.
- Crisp the skin: Place the duck legs on a wire rack set over a baking sheet. Roast for 15-20 minutes, until the skin is deeply caramelized and crispy. If you prefer extra crispiness, finish under the broiler for 1-2 minutes, watching closely.
- Rest and serve: Let the duck rest for 5 minutes. Shred the meat with two forks or serve the legs whole. Serve immediately with pancakes, cucumber, scallions, and extra hoisin sauce.
Tips
- Substitutions: If you can’t find duck fat, use a neutral oil like canola or grapeseed. The flavor will be slightly less rich, but still delicious. For the five-spice powder, you can substitute a mix of cinnamon, cloves, fennel, and star anise.
- Don’t rush the crisping: The final high-heat roast is essential for crackling skin. Make sure the skin is very dry before applying the glaze, and don’t skip the wire rack – it allows air to circulate and prevents steaming.
- Make ahead: The confit step can be done up to 3 days in advance. Keep the duck submerged in the fat in the refrigerator. When ready to serve, remove from the fat, glaze, and roast as directed.
- Common mistake: Overcrowding the pot during confit can cause uneven cooking. Use a pot that fits the legs snugly in a single layer.
Serving Suggestions
Serve the Peking duck confit the traditional way: with warm Chinese pancakes, hoisin sauce, sliced cucumber, and julienned scallions. For a low-carb option, serve over jasmine rice with steamed bok choy or in lettuce cups. The rich duck pairs beautifully with a crisp, acidic side like pickled vegetables or a simple cucumber salad.
Variations
- Spicy Peking Duck: Add 1-2 teaspoons of Sriracha or chili garlic sauce to the glaze for a spicy kick.
- Orange-Ginger Glaze: Replace the rice vinegar with orange juice and add 1 teaspoon of grated fresh ginger to the glaze for a citrusy twist.
- Duck Breast Confit: Use duck breasts instead of legs, but reduce the confit time to 1.5-2 hours. The skin will be thinner, so watch carefully during the crisping step.
Storage and Reheating
Store leftover duck confit in an airtight container in the refrigerator for up to 4 days. The duck can also be frozen in the confit fat for up to 3 months. To reheat, place the duck on a wire rack in a 350°F (175°C) oven for 10-15 minutes, until heated through and skin is crisp. Avoid microwaving, as it will make the skin soggy.
Frequently Asked Questions
Can I use duck breasts instead of legs? Yes, duck breasts work, but they are leaner and will be less tender. Reduce the confit time to about 1.5-2 hours, and check for tenderness earlier. The skin on breasts is thinner, so watch the final roasting to avoid over-browning.
What if I don’t have duck fat? You can use a neutral oil like canola or grapeseed. The flavor will be slightly less rich, but the texture will still be excellent. You can also render the fat from the duck legs themselves by trimming excess skin and fat and melting it slowly in a pan.
How do I know when the duck is done? The meat should be fork-tender and easily pull away from the bone. The internal temperature should read at least 165°F (74°C) when checked with a meat thermometer. Since confit cooks low and slow, the meat will be well beyond that, but always verify.
Can I skip the overnight chilling? Yes, you can, but the skin won’t be as crispy. Chilling firms the meat and dries the skin, which helps it crisp up in the oven. If you’re short on time, let the duck cool in the fat for at least 30 minutes, then pat the skin very dry before glazing.
What can I do with the leftover duck fat? The strained fat is a golden byproduct. Use it for roasting potatoes, frying eggs, or making confit vegetables. It keeps in the refrigerator for up to a month or in the freezer for up to 3 months.
Can I make this in a slow cooker? Yes, you can cook the duck in a slow cooker on low for 6-8 hours, submerged in fat. Then proceed with the chilling and crisping steps as directed. The texture will be slightly softer, but still delicious.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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