French Duck Confit
Tender duck legs cured and slow-cooked in their own fat until fall-apart-easy. A classic French bistro dish that tastes restaurant-quality at home.
- Total time
- 1440 min
- Servings
- 4
- Calories
- 620
- Protein
- 48g
Ingredients
- 4 whole duck legs (with thighs)
- 2.5 tbsp kosher salt
- 3 sprigs fresh thyme
- 2 whole bay leaves
- 1 tsp black peppercorns
- 6 cloves garlic cloves, crushed
- 3 cups duck fat (or pork fat)
- ½ cup water
Instructions
- 1
Pat the duck legs dry with paper towels and place them skin-side up on a cutting board. Season generously on all sides with kosher salt, thyme sprigs, bay leaves, peppercorns, and crushed garlic. Cover and refrigerate for 12–24 hours to cure; this draws out moisture and seasons the meat deeply.
- 2
Remove the duck from the refrigerator and gently brush off excess salt and herbs, leaving some seasoning clinging to the skin. Preheat your oven to 275 °F (135 °C).
- 3
Place the cured duck legs skin-side down in a heavy-bottomed Dutch oven or enameled cast iron. Pour the duck fat around (not over) the legs until they are nearly submerged, then add the water. The legs should be mostly covered in fat.
- 4
Bring the fat to a gentle simmer over medium heat on the stovetop—you should see small, occasional bubbles, not a rolling boil. This takes about 5–10 minutes. Cover the pot with a lid or parchment paper, then transfer to the preheated 275 °F oven.
- 5
Braise the duck in the oven for 2.5–3 hours without disturbing it. The meat is done when a fork easily pierces the thickest part of the thigh and the meat is beginning to pull away from the bone, but the skin should still be intact.
- 6
Remove the pot from the oven and carefully transfer the duck legs to a warm plate using tongs or a slotted spoon, handling them gently to avoid tearing the skin. Strain the cooking fat through a fine sieve into a clean container, reserving it for storage or future use.
- 7
To serve immediately: warm the duck legs in a 375 °F (190 °C) oven for 10–15 minutes until the skin is golden and crispy, about 4–5 minutes per side if pan-searing over medium-high heat instead. Serve with crusty bread, potatoes, or a simple green salad.
- 8
To store: pack the cooled duck legs into a clean jar, cover with the reserved fat (which will solidify as it cools), seal, and refrigerate for up to 2 weeks. The fat acts as a natural preservative. Reheat gently in a 350 °F oven or sear in a hot pan until the skin crisps.
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