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French Duck Confit

French Duck Confit is a classic dish that transforms duck legs into tender, flavor-packed morsels with crispy skin. This recipe simplifies the traditional method while maintaining authentic flavor.
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Prep Time 1 day
Cook Time 3 hours
Total Time 11 days
Cuisine French
Servings 4

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.