This ultimate duck confit recipe delivers fall-off-the-bone tender meat with glass-like crispy skin, all infused with aromatic garlic and herbs. Learn the French bistro secrets to perfect rendering, long-term storage in duck fat, and 3 gourmet ways to serve it. Restaurant-quality results at home!
Ingredients:
- 4 duck legs
- 1/4 cup kosher salt
- 2 cloves garlic, minced
- 1 teaspoon black peppercorns, crushed
- 1/2 teaspoon dried thyme
- Duck fat (enough to submerge the duck legs, about 2-4 cups) – rendered duck fat is ideal, but you can also use a neutral oil like grapeseed or canola oil if necessary.
Equipment:
- Large bowl
- Small bowl
- Oven-safe dish or pot with a lid
Instructions:
Step 1: Prepare the Duck Legs (Day 1)
- In a large bowl, mix the kosher salt, minced garlic, crushed black peppercorns, and dried thyme.
- Rub the salt mixture all over the duck legs, ensuring they are completely coated.
- Place the duck legs in a resealable plastic bag or a clean bowl. If using a bowl, cover it tightly with plastic wrap. Refrigerate for at least 12 hours, or up to 24 hours. This process draws out moisture and flavors the duck.
Step 2: Rinse and Prepare for Cooking (Day 2)
- Remove the duck legs from the refrigerator. Rinse them thoroughly under cold running water to remove the salt cure. Pat them completely dry with paper towels.
Step 3: Cook the Duck Confit
Preheat your oven to 250°F (120°C).
- Place the dried duck legs in an oven-safe dish or pot. Pour the duck fat over the legs until they are completely submerged. If using oil, ensure the legs are fully covered.
- Cover the dish with a lid or tightly with aluminum foil. Place it in the preheated oven and cook for 2 to 3 hours, or until the duck meat is very tender and easily pulls away from the bone. The exact cooking time will depend on the size of the duck legs.
Step 4: Cool and Store (Optional)
- Carefully remove the dish from the oven. Let the duck legs cool in the fat. Once cooled, the confit can be stored in the cooking fat in an airtight container in the refrigerator for several weeks. Ensure the duck is fully submerged in the fat for preservation.
Step 5: Crisp the Skin (Before Serving)
- To serve, gently remove the desired number of duck legs from the fat. Preheat your oven broiler or a skillet over medium-high heat.
- Oven Broiler: Place the duck legs skin-side up on a baking sheet and broil for a few minutes, watching carefully to avoid burning, until the skin is golden brown and crispy.
- Skillet: Place the duck legs skin-side down in a dry skillet over medium-high heat. Cook for several minutes until the skin is crispy and golden brown, rendering some of the fat.
Step 6: Serve
- Serve the crispy duck confit hot. It pairs wonderfully with roasted potatoes, sautéed greens, or a simple salad.
💡 Pro Tips
✔ Duck fat note: Buy jars or render your own from skin trimmings
✔ No thermometer? Fat should barely bubble (like gentle simmer)
✔ Extra crispy: Broil 2 mins after pan-searing
🍽️ Serving Style
- With garlic roasted potatoes (cooked in duck fat)
- Pair with:
- Red wine reduction
- Pickled cherries or figs
- Frisée salad with lardons
🌡️ Storage
- In fact: 3 months fridge / 6 months freezer
- Without fat: 1 week fridge (best reheated)
📊 Nutrition (Per Leg)
Calories: 620 | Protein: 42g | Fat: 50g
Enjoy your delicious homemade French Duck Confit!
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