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Duck Leg Confit on a white plate

Duck Leg Confit

Duck leg confit is a classic French dish featuring duck legs slow-cooked in their own fat, infused with aromatic herbs for a rich and tender flavor. This traditional recipe promises an indulgent dining experience reminiscent of Parisian luxury.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: French
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients:
  • 4 duck legs
  • Coarse sea salt
  • 600-800 g duck fat or olive oil as a substitute
Herbs and Seasonings:
  • Fresh thyme
  • 4-6 bay leaves
  • Black peppercorns
  • Dried juniper berries optional
  • Garlic cloves

Method
 

Prepping the Duck Legs:
  1. Season the duck legs generously with coarse sea salt.
  2. Rub the duck legs with fresh thyme, bay leaves, black peppercorns, and garlic cloves.
  3. Place the seasoned duck legs in a covered dish and let them cure in the refrigerator for 12 to 24 hours.
Cooking the Duck Legs:
  1. Preheat your oven to 210°F (100°C).
  2. Rinse off the excess salt from the cured duck legs and pat them dry with a paper towel.
  3. Submerge the duck legs completely in duck fat in an oven-safe dish.
  4. Cover the dish with a paper lid or aluminum foil to trap the heat.
  5. Cook the duck legs in the oven for about 8 hours at 210°F (100°C).
  6. After cooking, transfer the duck legs to a baking sheet.
  7. Crisp the skin under a broiler or in a hot oven for a few minutes until golden and crispy.
Serving the Duck Confit:
  1. Serve with complementary side dishes like crispy potatoes, garlic green beans, or a fresh leafy salad.

Notes

  • Storage: Store leftover duck confit in an airtight container submerged in duck fat. Refrigerate for up to a week or freeze for longer storage.
  • Reheating: Reheat in a 300°F oven for about 20 minutes, covered with foil, to retain moisture. Crisp the skin under a broiler if desired.