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Duck Confit Recipe

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   To confit is to preserve meat by cooking it in its own fat. Traditionally, recipes require you to use a whole duck, but we are using only duck legs with thighs. Undoubtedly, this wonderful dish will impress and inspire! That being said, making duck confit is a long process, but it is simple and worth the wait! Additionally, the minimal ingredients will have you appreciating the classic French dish that is Duck Confit.

Prep Time: 20 min

Cook Time: 3 hrs 15 mins

Total Time: 24-48 hrs

Serves: 2 ppl

Ingredients

  • 2 Duck Legs and Thighs
  • 3 Cups of Duck Fat
  • 6 Sprigs of Fresh Thyme
  • 2 Chopped Garlic Cloves
  • 2 Tablespoons of Salt

Directions

  1. 24-48 hours before serving
    First take the duck legs, pat dry, then take a sharp knife and prick a few holes through the skin and set aside. Second, grab a container, and evenly spread half the Salt, half the Thyme, and half the Garlic, on the bottom. Third, take the Duck Legs and place them on top. Finish by topping the Duck Legs with the remainder of the Salt, Thyme and Garlic. Finally, cover container and place in the fridge, leave in for 24-48 hours before cooking. 
  2. 4 hours before serving
    Take the Duck Legs from the fridge, lightly rub off seasoning and let sit in a small baking dish for 20 minutes. 
  3. Heat oven to 220°F.
  4. Take your Duck Fat and place into a saucepan on low-medium heat to melt. Once melted, carefully pour the Duck Fat over the Duck Legs until covered.
  5. Place baking dish in the oven and cook for 2.5 – 3 hours. Furthermore, cook until meat is tender and there is no resistance when pulling from the bone.
  6. Remove from oven. Now place a pan over medium-high heat and add a spoonful of the Duck Fat. Take a Duck Leg and cook each side for 90 seconds. Use a small cast iron or any pan to apply pressure for an even crisp.
  7. Once finished, let sit for 5-10 minutes then enjoy!

Bon Appétit!

Pairings

  • Fresh, Seasonal, Locally Sourced Vegetables. Preferably Garlic Potatoes & Greens.
  • Preferably a glass of light red wine like Pinot Noir, Sangiovese or Gamay. Additionally, see our wine guide for all your perfect pairings.

Important Notes

  • Find duck fat in your local grocery store.
  • Once duck fat has cooled, strain it and place back into container. It can be used up to 4-5 more times.
  • The baking pan does not need to be covered while cooking.

Bonus Notes

  • Boil then pan fry your garlic potatoes in a spoonful of Duck Fat

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