Easy Duck Confit
Discover how to make easy duck confit at home. Enjoy rich flavors and crispy skin with this simple recipe.
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.
Ingredient Notes
- Duck legs: Use whole duck legs with skin. Bone-in legs yield the best texture and flavor.
- Kosher salt: Helps draw out moisture and enhances the duck’s natural flavor.
- Neutral oil or duck fat: Used to lightly grease the baking dish and help jump-start the fat rendering.
- Optional aromatics: Add peppercorns, thyme, garlic, or bay leaf for an herb-infused variation.
Steps to Make Duck Confit
- Pat the duck legs dry and prick the skin all over with a skewer or sharp knife—this helps the fat render and the skin crisp. Lightly oil a small baking dish and place the duck legs skin-side up, spaced just enough so they fit snugly. Sprinkle each leg with salt.
- Place the dish in a cold oven and set it to 300°F. Bake for 2 hours, during which the fat will slowly render and surround the duck. Then increase the temperature to 375°F and bake for another 15 minutes to crisp the skin.
- Serve the duck legs hot, or let them cool and refrigerate for later use.
Serving Suggestions
- Serve with mustardy greens or frisée salad with vinaigrette.
- Add creamy mashed potatoes, roasted root vegetables, or a crusty baguette.
- Pair with tart fruit like cranberry sauce, cherry preserves, or citrus.
- Use shredded confit in pasta, fried rice, grilled cheese, or duck tacos.
How to Store and Reheat Duck Confit
Refrigerate: If completely submerged in fat, duck confit can be stored in an airtight container or jar in the fridge for up to 1 week.
Freeze: Remove duck legs from fat, wrap tightly in plastic wrap and foil, and freeze in a resealable bag for up to 6 months.
To Reheat
Oven: Bake at 375°F for 15 minutes or until hot and the skin is crisp again.
Skillet: Reheat over medium heat in a skillet, skin-side down, until heated through and crispy.
How to Store Duck Fat
Strain: Pour the rendered duck fat through a fine mesh strainer into a clean jar.
Refrigerate: Store in the fridge for up to 6 months if free from food particles and moisture.
Freeze: Freeze in an airtight container for up to 1 year.
Easy Duck Confit
Ingredients
- 2 duck legs
- 2 teaspoons kosher salt
Instructions
Prep the Duck Legs
- Pat the duck legs with paper towels to dry. Use a needle, the tip of a metal skewer, or a sharp knife to prick each leg. Prick them all over, piercing the skin but not the meat. This helps to ensure a crispy skin.
- Arrange the legs in a baking dish that has been lightly oiled with a neutral oil or duck fat. The dish should be just large enough to fit them comfortably.
- Sprinkle 1 teaspoon of kosher salt over each leg.
Bake the Duck Legs
- Place the duck legs in a cold oven and set the temperature to 300°F.
- Bake for 2 hours. When done, the legs should be partially submerged in their melted fat, and the skin should be starting to look crispy.
- Increase the oven temperature to 375°F and cook for 15 minutes or until golden brown and the skin is crisp.
- Serve the duck legs immediately, or remove them from the fat and refrigerate for later.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
