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Duck Confit Recipe “Know Some Secret Tips”

By: Author Austin Carter

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Duck Confit Recipe “Know Some Secret Tips”
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I recently had a get-together with some friends that I had been planning for months. I love throwing dinner parties and plotting a menu that takes me forever to decide on. It allows me to try out any recipes I’ve been marking or any creative ideas that have been spinning around waiting to come to life. One item in particular that I wanted to make was duck confit.

If you have never had duck confit, then I highly recommend you find some duck legs, a ton of duck fat (no really, like 2 quarts), and a glass of wine or beer–because they have to cook low and slow.

When I first tried duck confit my first reaction was, “Where has this been all my life?” Tender, luscious duck confit, seasoned perfectly with warm spices and aromatics that go with practically anything. Duck confit can be paired with a lot of things like Sourdough Bread and Chicken Salad if want to have a full meal.

So, are you all set to learn something tasty today? If yes, just make all the preparations to please your family today and make me a partner in your reviews and compliments.

What do I Usually Pair with Duck Confit?

This image shows crispy, golden brown duck legs that have been slow-cooked in duck fat, perfectly tender and ready to serve, showcasing the rich and savory nature of this classic French duck confit dish.

Duck Confit Recipe

Duck Confit is a classic dish featuring tender, flavorful duck legs slowly cooked in duck fat. Scored and seasoned with a mix of spices, the legs are roasted until crispy. Perfect for a rich and savory meal, it's ideal for enjoying with fresh sides or as a filling in tacos.
5 from 6 votes
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Course: Main Course
Cuisine: French
Prep Time: 20 minutes
Cook Time: 4 hours
Overnight refrigeration: 1 day
Total Time: 1 day 4 hours 20 minutes
Calories: 700kcal
Author: Austin Carter
Servings: 8

Equipment

  • Large roasting pan
  • Saucepan
  • Oven
  • Paper Towels
  • Parchment Paper
  • Aluminum foil
  • Small pairing knife
  • Kitchen shears or sharp knife

Ingredients

  • 1 cup kosher salt
  • 1 tsp allspice berries
  • 4-5 whole cloves
  • 1 tsp black peppercorns
  • 1 tsp coriander
  • a few fresh thyme
  • 8 whole duck legs
  • 6-8 cups of duck fat or olive oil
  • 2 heads of garlic cut in half
  • a bunch of fresh thyme
  • 3 fresh bay leaves
  • 2 or dried bay leaves

Instructions

  • Toast and grind spices, mix with salt, and set aside.
    This image shows whole spices like allspice berries, cloves, black peppercorns, and coriander being toasted in a pan to release their flavors before grinding them to make a fragrant seasoning for the duck legs.
  • Score duck legs, season with salt cure, and refrigerate overnight.
    This image shows duck legs being scored with a small paring knife to allow the seasoning to penetrate deeply. The legs are then generously coated with a mixture of ground spices and kosher salt.
  • Preheat oven, rinse and dry duck legs, place in roasting pan with garlic, thyme, and bay leaves.
    This image shows the seasoned duck legs resting in a tray, covered, as they cure in the refrigerator overnight to absorb all the flavors from the salt and spices.
  • Melt duck fat or olive oil, pour over duck legs, cover with parchment and foil.
    This image shows the seasoned duck legs being arranged in a large roasting pan along with fresh garlic halves, sprigs of thyme, and bay leaves, all ready for slow cooking in the oven.
  • Cook in preheated oven at 325 degrees for about 3 hours, checking hourly for doneness.
    his image shows melted duck fat or olive oil being poured generously over the seasoned duck legs in the roasting pan, ensuring the legs are submerged for the confit process.
  • Remove foil and parchment, cool duck legs for 30 minutes before serving.
    This image shows the beautifully roasted duck legs resting in the pan, cooling for 30 minutes after being removed from the oven, allowing the meat to settle before serving.

Nutrition

Serving: 1g | Calories: 700kcal | Carbohydrates: 1g | Protein: 40g | Fat: 8g | Saturated Fat: 20g | Cholesterol: 230mg | Sodium: 2000mg
Keyword duck confit, duck confit recipe, duck confit recipes, how to make duck confit, what is duck confit, what to serve with duck confit
5 from 6 votes

Jennifer Miller

Friday 12th of July 2024

This recipe brings back memories of a trip to France where I first tried duck confit. Can't wait to recreate that experience at home and share it with my friends. Who else here has tried making this dish?

John Smith

Friday 12th of July 2024

If I can pull off making duck confit as well as you describe, my friends might start thinking I'm a professional chef! Here's hoping it turns out as good as it looks in your photos.

David Davis

Friday 12th of July 2024

Thank you for sharing this recipe! Duck confit has been on my cooking bucket list for a while, and your blog always delivers great recipes that inspire me to try new things in the kitchen.

John Smith

Friday 12th of July 2024

I remember the first time I had duck confit was at a cozy French bistro with my best friend. It was love at first bite! Your recipe has motivated me to try making it myself and relive that delicious memory.

Amanda Anderson

Friday 12th of July 2024

Thank you so much for this wonderful omurice recipe! I made it for dinner, and my family loved it. Your blog is my go-to for delicious meals.

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