If there’s duck confit at a restaurant, it’s most likely what I’m ordering. Duck is one of my favorite proteins because of it’s rich flavor. Turns out, duck confit isn’t too hard to prepare and if you want to impress your dinner party guests, it’s a good one to make.
In this French cooking method, you dry brine your duck for 1-2 days then slow cook in fat which results in a concentrated flavor and super tender duck. I use this same method for this chicken confit and tomato confit.
Notes on Ingredients and Substitutions
- Duck Legs: Duck legs are typically used for duck confit, and I understand why. The legs have a good amount of fat and flavor in them.
- Duck Fat: This essential ingredient creates the confit and adds a rich, luxurious flavor. You can purchase duck fat from specialty stores. Alternatively, you could use a different kind of fat such as olive oil.
- Peppercorns & Juniper Berries: These spices enhance the savory taste of the duck and complement the earthiness of the herbs. I love the spice of the juniper berries. If you don’t have them at hand, you can use star anise or even just peppercorns will do.
- Herbs: These classic herbs are key to the fragrance and flavor profile of the confit, adding an herbal freshness that cuts through the richness of the duck fat. You could also use other fragrant herbs such as rosemary.
*see full list of ingredients and quantities in the recipe card.
How to Make Duck Confit
1. Dry Brine the Duck Legs: Rub the duck legs with 6 teaspoon of salt, then tuck in the herbs, garlic cloves, and halved shallots. Cover and refrigerate for 24-48 hours.
2. Prepare to Cook: When ready to cook, preheat oven to 300°F (150°C). Remove all the herbs and aromatics, pat each leg dry. Arrange the legs snugly in an ovenproof baking dish.
3. Melt the Duck Fat: Heat the duck fat in the microwave for about 1 minute or until fully melted and pourable. Pour the duck fat over the legs until they are fully submerged. Cover with baking dish with foil.
4. Slow roast: Roast the duck legs in the oven for 3–3 ½ hours, or until the meat is tender and easily pulls away with a fork.
5. Crisp the skin: Increase the oven temperature to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Carefully transfer the duck legs to the wire rack and roast for 20–25 minutes, or until the skin is crispy and golden brown.
Tips on Storage
I love making this dish for dinner parties because you can slow roast the duck ahead and reheat. You can store the duck legs in an airtight container, fully submerged in duck fat. It will keep in the refrigerator for up to one month. When ready to serve, reheat the duck in the oven at 400°F (200°C) for 15-20 minutes.
What to Serve with Duck Confit
Pair this dish with a bright citusy salad, or a potato gratin or a sweet potato gratin. I love serving this on Thanksgiving as an alternative to Turkey!
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Duck Confit
Equipment
- 1 baking dish
- 1 wire rack
Ingredients
- 6 duck legs
- 14 oz duck fat
- 2 shallots halved
- 2 garlic cloves smashed
- 1 teaspoon peppercorns
- 1 teaspoon juniper berries
- 10 sprigs thyme
- 7 –10 sage leaves
- 2 bay leaves
- 6 teaspoon salt
Instructions
- Dry Brine the Duck Legs:Rub the duck legs with 6 teaspoon of salt, then tuck in the herbs, garlic cloves, and halved shallots. Cover and refrigerate for 24-48 hours.
- Prepare to Cook: When ready to cook, preheat oven to 300°F (150°C). Remove all the herbs and aromatics, pat each leg dry. Arrange the legs snugly in an ovenproof baking dish.
- Melt the Duck Fat: Heat the duck fat in the microwave for about 1 minute or until fully melted and pourable. Pour the duck fat over the legs until they are fully submerged. Cover with baking dish with foil.
- Slow roast:Roast the duck legs in the oven for 3–3 ½ hours, or until the meat is tender and easily pulls away with a fork.
- Crisp the skin: Increase the oven temperature to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Carefully transfer the duck legs to the wire rack and roast for 20–25 minutes, or until the skin is crispy and golden brown.
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