Duck Confit
Duck confit is the crown of French country cooking — duck legs cured overnight in salt and herbs, then slow-poached in their own fat until the meat falls off the bone. A final blast in a hot oven crisps the skin to golden crackle. It is patient cooking with a spectacular payoff.
- Prep time
- 20 mins
- Cook time
- 3 hrs
- Total time
- 3 hrs 20 mins
- Servings
- 4 servings
- Calories
- 640
Ingredients
- 4 duck legs (thigh and drumstick attached), about 2 lbs (900 g)
- 1/4 cup kosher salt
- 4 cloves garlic, crushed
- 4 sprigs fresh thyme
- 2 bay leaves, torn
- 1 tablespoon black peppercorns, cracked
- 2 lbs (about 4 cups) rendered duck fat
- 1 teaspoon juniper berries, crushed (optional)
Instructions
- Rub the duck legs all over with the salt, garlic, thyme, bay leaves, and peppercorns. Arrange in a dish, cover, and refrigerate overnight (at least 12 hours, up to 24).
- Rinse the cure off the legs and pat them very dry with paper towels.
- Melt the duck fat in a heavy ovenproof pot over low heat. Nestle the legs in so they are fully submerged.
- Preheat the oven to 225°F (110°C). Bring the fat to the barest shimmer on the stovetop, then transfer the covered pot to the oven.
- Cook for 2 1/2 to 3 hours, until the meat is meltingly tender and pulls easily from the bone. The fat should barely bubble — never boil.
- Lift the legs out carefully and let them cool slightly. Cooled legs can be stored submerged in fat in the fridge for up to a month.
- To serve, place the legs skin-side up on a baking sheet and roast at 425°F (220°C) for 15 to 20 minutes, until the skin is deep golden and crackling.
- Rest for 5 minutes and serve over lentils, frisée salad, or roasted potatoes.
Pro tips
- The overnight salt cure is non-negotiable — it seasons the meat deeply and helps it stay juicy through the long cook.
- Keep the temperature low and slow: simmering fat makes the meat tough and stringy instead of silky.
- Save the duck fat after cooking — it is liquid gold for roasting potatoes or frying eggs.
- Confit actually improves with a few days in the fridge; make it ahead and crisp the skin just before serving.
Frequently asked questions
Where do I buy rendered duck fat?
Many butchers and gourmet stores carry it, or order it online. If your duck legs came with extra skin and fat, you can render your own — or ask your butcher for the fat.
Can I use a different fat, like olive oil?
You can, but the flavor will not be the same. Duck fat is traditional and adds unmistakable richness — olive oil confit is a different dish.
How long does duck confit keep?
Submerged in its fat in an airtight container in the fridge, it keeps for up to a month — this was originally a preservation method.
Why is my confit tough instead of tender?
The fat was too hot. Confit needs the gentlest possible heat — around 200–225°F (95–110°C) — so the connective tissue melts slowly instead of seizing.