French · Dinner · Medium
Duck Confit
0.0 (0 ratings)- Total
- 9 hr 20 min
- Prep
- 6 hr 20 min
- Serves
- 4
- Calories
- 590
Duck legs cook slowly in their own rendered fat until tender, then roast skin-side up for a deeply golden, crisp finish.
A short salt cure seasons Duck Confit before the legs cook at a bare simmer. The skin releases fat gradually, creating a rich cooking medium while the meat becomes tender enough to pull from the bone. A final hot roast gives the skin its crunch.
Use a snug, heavy pan so the rendered fat surrounds the legs. Keep the heat very low during the covered stage; active frying will brown the skin before the connective tissue has softened.
Method
Rub the duck legs with the sea salt. Arrange in a snug dish with the bay leaves, garlic and thyme, cover and refrigerate for .
Brush loose salt from the skin, reserving the garlic and herbs. Put the wine in a snug heavy lidded pan, add the duck skin-side down and tuck the garlic and herbs around it.
Heat over medium-low until the wine begins to bubble, then cover and turn the heat to its lowest setting. Cook for at a bare simmer, turning once, until the legs are very tender and above 165°F. Fat will render around the meat.
Heat the oven to 425°F (220°C). Carefully lift the legs onto a rimmed roasting pan, skin-side up, leaving the cooking liquid behind. Roast for until the skin is crisp and deeply golden.
Rest briefly before serving. Strain the cooking juices, separate the fat and spoon a little of the defatted juice around the duck if desired.
Forkue tips
- If your burner will not hold a bare simmer, transfer the covered oven-safe pan to a 250°F (120°C) oven for the slow cooking stage.
Storing and reheating
Refrigerate cooked legs with their strained fat for up to 3 days, or freeze for up to 3 months. Thaw overnight and roast until hot through with crisp skin.
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Kitchen gear
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Duck Confit: FAQ
Do I need extra duck fat?
Fatty legs in a snug covered pan usually render enough for this method. A wide pan spreads the fat too thinly, so pan size matters.
Can I cook the duck ahead?
Yes. Stop after the slow cooking stage, chill the legs with their fat and complete the hot roast shortly before serving.
How do I store and reheat Duck Confit?
Refrigerate cooked legs with their strained fat for up to 3 days, or freeze for up to 3 months. Thaw overnight and roast until hot through with crisp skin.
How long does Duck Confit take?
About 9 hr 20 min in total: 6 hr 20 min prep and 3 hr cooking.
What do I need to make Duck Confit?
The key ingredients are duck legs, bay leaves, garlic, thyme and dry white wine, plus pantry basics.
Any tips for Duck Confit?
If your burner will not hold a bare simmer, transfer the covered oven-safe pan to a 250°F (120°C) oven for the slow cooking stage.
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