Duck Confit

Name: Duck Confit
Cook time: 215 min
Total time: 215 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 Duck Legs, bone-in, skin-on; 25g Sea Salt, coarse; 4 Garlic Cloves, sliced; 4 sprigs of Thyme, fresh; 2 Bay Leaves; 1 tsp Black Peppercorns, lightly crushed; 1 l Duck Fat, enough to fully submerge the legs

Rich and indulgent, this classic Duck Confit yields melt-in-your-mouth duck legs slow-cooked in their own rendered fat with garlic, thyme and bay leaves. The long, gentle cooking produces deeply savory, tender meat that crisps beautifully when finished under a hot skillet or broiler — perfect for a special dinner or make-ahead centerpiece.

Rich and indulgent, this classic Duck Confit yields melt-in-your-mouth duck legs slow-cooked in their own rendered fat with garlic... Show more

Traditional French Recipe

Health Grade

C+ · Balanced

Rating

4.3

Time

3 hrs30 min

Price

1,47 €

Calories

654 kcal

gluten free

low carb

keto

low sugar

Method

Cure the duck

Slice the Garlic Cloves thinly, then mix them with the Sea Salt, Thyme Sprigs, Bay Leaves, and lightly crushed Black Peppercorns. Rub the cure all over the Duck Legs, coating every side well, then cover and refrigerate for 12 to 24 hours.

Rinse and dry

Rinse the duck legs under cold water to remove the cure, then pat them very dry with paper towels. Brush off any big garlic or herb pieces so they don’t burn in the fat.

Preheat the oven

Preheat the oven to 225° F.

Confit the legs

Set a heavy ovenproof pot over low heat and melt the Duck Fat just until it turns liquid. Nestle the duck legs in a single layer and pour in enough fat to fully submerge them. Slide the pot into the oven and bake for 2 1/2 to 3 hours, until the meat is very tender and starts to pull away from the bone.

Crisp the skin

Heat a dry skillet over medium heat. Lift the legs from the fat, let the excess drip off, and lay them skin-side down in the hot pan. Sear for 3 to 5 minutes until the skin is deeply golden and crisp.