Easy Duck Confit

The process for making duck confit is simple. The legs are cooked low and slow, giving the meat an unbeatable richness, while crisping the skin. It’s a dish that feels special, but it’s surprisingly easy to pull off at home.

The method of slow-cooking duck legs in their own fat until they’re fall-apart tender originated in Gascony, France. Traditionally, confit was a way to preserve duck before refrigeration, but these days it’s all about flavor.

If you’re not eating the duck legs right away, the meat can be shredded and used in all kinds of dishes. Toss it into pasta with a little garlic and Parmesan, layer it in a grilled cheese, or fold it into tacos with a bright salsa. It’s excellent in fried rice or added to a salad for a boost of umami.

And don’t forget the duck fat. It’s liquid gold. Roast potatoes in it for the crispiest edges, use it to sauté greens, or whip up a luxurious omelet. Even a spoonful in a pot of beans takes them to the next level.

If you’re serving the legs as they are, keep the sides simple. A crisp frisée salad with mustard vinaigrette, garlicky green beans, or silky mashed potatoes all complement the richness of the duck. A bit of tart fruit—cranberry sauce, cherry compote, or orange segments—adds a perfect contrast.

How to Store Duck Confit

If the legs are completely submerged in fat in an airtight container or glass jar, they can be stored in the fridge for up to 1 week.

To freeze the duck legs, remove them from the fat and wrap them in plastic wrap and foil. Put the wrapped legs in a resealable freezer bag and freeze for up to 6 months.

How to Store Duck Fat

Strain the duck fat into a mason jar and store it in the fridge. It should be good for up to 6 months if strained well and free from food particles and extra moisture. Or freeze the duck fat in a freezer container for up to 1 year.

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