Duck confit

Duck confit

By Food E Fare

Duck confit is a classic French dish that involves slowly cooking duck legs in their own rendered fat until they become tender and flavorful. The term "confit" comes from the French word "confire," which means to preserve. In this cooking method, the duck is essentially preserved in its own fat, creating a rich and succulent dish. Here's a basic recipe for Duck Confit:


  • Duck legs (usually leg quarters, thighs, or drumsticks)
  • Coarse salt (kosher salt)
  • Freshly ground black pepper
  • Garlic cloves, peeled and smashed
  • Fresh thyme or bay leaves
  • Duck fat (enough to submerge the duck legs)


Prepare the Duck:

  • Trim excess fat from the duck legs, leaving a thin layer covering the meat. Season the duck legs generously with coarse salt and freshly ground black pepper.

Add Aromatics:

  • Place the seasoned duck legs in a dish or bowl. Add smashed garlic cloves and fresh thyme or bay leaves to enhance the flavor.


  • Cover the dish and refrigerate for at least 24 hours. This allows the salt to penetrate the meat and flavor it.

Preheat the Oven:

  • Preheat your oven to a low temperature, typically around 200°F (93°C).

Cook in Duck Fat:

  • Melt enough duck fat in an ovenproof dish to completely submerge the duck legs. Place the seasoned and marinated duck legs in the melted duck fat.
  • Cook the duck legs in the low-temperature oven for an extended period, usually 4-6 hours. The slow cooking process allows the duck to become tender and flavorful.

Cool and Store:

  • Once the duck is cooked, remove it from the oven and let it cool in the fat. This not only helps retain moisture but also aids in the preservation process.
  • Store the duck legs in the fat in an airtight container. This can be done in the refrigerator for short-term storage or in the freezer for longer storage.

Reheat and Serve:

  • When ready to serve, gently reheat the duck legs in the oven. The skin should become crispy, and the meat will be incredibly tender.


  • Serve the duck confit on its own or with accompaniments like potatoes, greens, or a fruit compote.

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