Introduction
French Duck Confit is one of those classic dishes that might seem intimidating at first, but I’m here to show you just how approachable this luxurious preparation can be. This time-honored French cooking method transforms duck legs into tender, flavor-packed morsels with crispy skin that literally melts in your mouth. While it takes some time to prepare, most of it is hands-off, and the result is absolutely worth the wait. I’ve simplified this traditional recipe while maintaining its authentic flavor, making it perfect for both special occasions and weekend cooking projects.
Ingredients
- 4 duck legs
- 4-6 cups duck fat (or a mixture of duck fat and lard)
- 3 tablespoons kosher salt
- 4 cloves garlic, crushed
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 tablespoon whole black peppercorns
- 2 shallots, peeled and quartered
Instructions
- Mix the salt with crushed garlic, and rub this mixture all over the duck legs. Place them in a shallow dish with the bay leaves, thyme, peppercorns, and shallots.
- Cover the dish and refrigerate for 24-48 hours. This curing process is essential for developing flavor and ensuring preservation.
- After curing, rinse the duck legs thoroughly and pat them completely dry. Discard the herbs and aromatics.
- Preheat your oven to 250°F (120°C).
- Place the duck legs in a heavy-bottomed pot or Dutch oven, and cover completely with duck fat. The legs should be fully submerged.
- Cook in the oven for 2.5-3 hours, or until the meat is very tender and easily pulls away from the bone.
- Let the duck cool in its fat to room temperature.
- To serve, remove the legs from the fat and crisp the skin in a hot skillet for about 4-5 minutes on each side.
Cook Time and Serving Size
Prep Time: 24-48 hours (for curing)
Cook Time: 2.5-3 hours
Servings: 4
Recipe Notes
– Store the confit submerged in its cooking fat in an airtight container in the refrigerator for up to 1 month. The fat will solidify when cold, which helps preserve the meat.
– If duck fat is hard to find or too expensive, you can use a combination of duck fat and lard. Just make sure to use at least 50% duck fat for authentic flavor.
– Don’t rush the curing process – it’s crucial for both flavor development and proper preservation. However, don’t cure for longer than 48 hours, as the meat can become too salty.
– When reheating leftover confit, always crisp the skin in a skillet for the best texture.
– Save the cooking fat! After cooling, strain it and store it in the refrigerator. You can reuse it multiple times for future confits or use it to add incredible flavor to roasted potatoes.
– If your duck legs are particularly large or small, adjust the cooking time accordingly. The meat should be tender enough to easily pull away from the bone but not falling apart.
French Duck Confit
Ingredients
- 4 duck legs
- 4-6 cups duck fat or a mixture of duck fat and lard
- 3 tablespoons kosher salt
- 4 cloves garlic crushed
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 tablespoon whole black peppercorns
- 2 shallots peeled and quartered
Instructions
- Mix the salt with crushed garlic, and rub this mixture all over the duck legs. Place them in a shallow dish with the bay leaves, thyme, peppercorns, and shallots.
- Cover the dish and refrigerate for 24-48 hours. This curing process is essential for developing flavor and ensuring preservation.
- After curing, rinse the duck legs thoroughly and pat them completely dry. Discard the herbs and aromatics.
- Preheat your oven to 250°F (120°C).
- Place the duck legs in a heavy-bottomed pot or Dutch oven, and cover completely with duck fat. The legs should be fully submerged.
- Cook in the oven for 2.5-3 hours, or until the meat is very tender and easily pulls away from the bone.
- Let the duck cool in its fat to room temperature.
- To serve, remove the legs from the fat and crisp the skin in a hot skillet for about 4-5 minutes on each side.
