Duck Confit Recipe
Duck Confit is a classic dish featuring tender, flavorful duck legs slowly cooked in duck fat. Scored and seasoned with a mix of spices, the legs are roasted until crispy. Perfect for a rich and savory meal, it's ideal for enjoying with fresh sides or as a filling in tacos.
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Calories: 450kcal
Servings: 8
Equipment
- Large Deep Roasting Pan
- Saucepan
- Small Bowl
- Paper Towels
- Aluminum foil
- Small pairing knife
- Kitchen shears or sharp knife
Ingredients
- 2-4 cup Duck Legs skin on
- 1 tbsp Salt
- 1 tsp Pepper
- 4-5 Garlic Cloves
- 2-3 Sprigs Fresh Thyme
- Duck fat or oil
For Serving
- Fresh herbs
- Potatoes or salad
- Lemon wedge (optional)
Instructions
- Dry the DuckPat the duck legs dry so the seasoning sticks and the skin cooks better.
- Season WellRub the legs with salt, pepper, and thyme, then add garlic for extra flavor.
- Rest the MeatLet it sit for a bit so the seasoning sinks in evenly.
- Warm the FatHeat the duck fat in a pot until it’s just warm, not hot.
- Settle the Legs InPlace the duck legs in the pot, making sure they’re mostly covered.
- Slow CookCook them on low heat for 2–3 hours until the meat feels soft and pulls apart easily.
- Crisp the SkinMove the legs to a baking sheet and roast them briefly until the skin turns golden.
- Serve WarmPlate them with potatoes or salad and add a little fresh herb on top.
Notes
Pro Tip:
If you want the skin extra crisp, dry the cooked legs in the fridge for a few hours before roasting.
If you want the skin extra crisp, dry the cooked legs in the fridge for a few hours before roasting.
Nutrition
Serving: 1g | Calories: 450kcal | Protein: 26g | Fat: 38g | Saturated Fat: 20g | Cholesterol: 90mg