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Traditional French Duck Confit, slow-cooked duck legs in rich duck fat.

Duck Confit

A rich and savory traditional French dish made from slow-cooked duck legs in duck fat, resulting in tender meat and crispy skin.
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Prep Time 12 hours
Cook Time 3 hours 30 minutes
Total Time 15 hours 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 400
Ingredients Method Notes

Ingredients
  

Duck and Seasoning
  • 4 pieces duck legs (bone in, skin on) Look for similar size pieces for even cooking.
  • 2 to 3 tablespoons kosher salt More if legs are large.
  • 4 cloves garlic, lightly smashed Adds flavor during the cooking process.
  • a few sprigs thyme Fresh thyme is recommended for best flavor.
  • 1 to 2 pieces bay leaves Enhances the overall flavor.
  • optional pinch black pepper Optional for added flavor.
Duck Fat
  • 3 to 4 cups duck fat Enough to cover duck legs in pot.

Method
 

Preparation
  1. Pat the duck legs dry. Rub them all over with kosher salt, adding garlic, thyme, and bay around them. Cover and refrigerate for at least 12 to 24 hours.
  2. After chilling, rinse off excess salt with cool water, then pat the legs very dry.
Cooking
  1. Preheat oven to 225°F (about 110°C). Place the duck legs in a Dutch oven or oven-safe pot, and pour duck fat over them until covered.
  2. Cook for about 2.5 to 3.5 hours until the meat is very tender and the bone wiggles easily.
Serving
  1. You can serve immediately or store. If storing, let cool, then transfer to a container and cover completely with strained duck fat.
  2. To serve, preheat oven to 425°F. Place the duck legs on a baking sheet skin side up for 15 to 20 minutes until skin is crisp.

Notes

Duck confit is a forgiving dish that results in rich, tender meat perfect for cozy meals. Serve with roasted potatoes, salad, or crusty bread. The rendered duck fat can be saved for cooking other dishes.