Duck Confit Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
4 hrs
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Servings
5
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Calories
594 kcal
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Course
Main Course, Dinner
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Cuisine
French
Duck Confit Recipe
Description
This Duck Confit Recipe starts with seasoning duck legs on both sides with coarse salt and cracked black pepper, then rubbing fresh thyme sprigs, crushed bay leaves, and smashed garlic cloves into the meat. The duck is refrigerated for 12 to 24 hours to cure. Next, the legs are rinsed and dried before cooking.
Cooking involves submerging the duck legs in warm duck fat mixed with shallots, garlic, thyme, salt, and peppercorns, then slow roasting at a low temperature (about 250°F) in an oven. This renders the fat and tenderizes the meat without frying, producing a richly flavored confit with a delicate texture.
Duck confit is traditionally served as a main dish with crispy skin or shredded into other dishes. It stores well refrigerated for days or frozen for several months, especially if submerged and covered in its fat. To reheat, warm gently with some fat or stock to preserve moisture and crisp the skin.
Ingredients
- 4 duck legs skin on
- 48 fresh thyme sprigs
- 4 bay leaf
- 14 garlic cloves
- 4 cups duck fat
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
- 8 to 12 peppercorns
Instructions
- Add the duck legs to a 13x9 casserole dish and season both sides with coarse salt and cracked pepper.
- Next, rub in 5 thyme sprigs, ½ crushed bay leaf, and 1 smashed garlic clove into the flesh side of each duck leg.
- Flip the duck over and repeat the process completely to each duck leg.
- Cover the pan in plastic and place it in the refrigerator for 12-24 hours.
- Remove the duck and rinse each leg under cold water to remove any leftover thyme leaves or bay leaves. It’s ok if some pepper is still on there.
- Transfer the duck to a sheet tray or platter and blot them dry on both sides with paper towels.
- Add the duck fat and any additional lards or oils to a medium-sized saucepot along with the shallot, garlic cloves, thyme sprigs, coarse salt, and peppercorns over low heat, just to a low simmer. This takes about 5-7 minutes.
- Next, add in the duck legs and ensure they are submerged.
- Place a lid on the pan place it in the bottom third of the oven and cook at 250° for 2 ½ hours.
- Remove the pan's lid and cook for an additional 90 minutes or until the duck is very tender and shreds with ease. They will have an internal temperature of around 208° to 210°.
- The duck can be served as is. However, to crisp up the skin, add ½ cup of the confit oil to a non-stick or cast-iron skillet over medium heat and carefully add the duck skin side down and cook for 4 to 5 minutes or until the skin becomes more browned.
- Optionally place the duck on a rack over a sheet tray and bake in the oven at 425° for 25 to 30 minutes.
- Serve the duck confit on a bed of fresh thyme sprigs or your favorite side dish.
- If you want to preserve the duck, cool it in the oil to room temperature and then place the duck legs into a container and strain the confit oil into the container, completely covering them.
- Place the container in the refrigerator to cool to form a fat cap. This will last cover in the refrigerator for up to 3 months.
Notes
- The duck confit can be prepared up to two days ahead for freshness.
- Store in the refrigerator up to four days, freeze up to six months, or preserve submerged in fat for up to three months.
- Reheat covered in a pan with confit oil or stock at 350°F for 20-25 minutes until warmed through.
- Ensure the pot is large enough so duck legs are fully submerged and not overlapping excessively during cooking.
- Using a conventional oven setting is recommended; avoid convection unless specified.
- Duck meat has a mild flavor similar to chicken with minimal gamey taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 594 kcal
% Daily Value*
| Calories | 594kcal | 30% |
| Carbohydrates | 5g | 2% |
| Protein | 38g | 76% |
| Fat | 47g | 72% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 23g | 115% |
| Cholesterol | 188mg | 63% |
| Sodium | 154mg | 6% |
| Potassium | 95mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 0.1g | 0% |
| Vitamin A | 463IU | 9% |
| Vitamin C | 20mg | 22% |
| Calcium | 69mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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