Duck Confit Recipe

Name: Duck Confit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 tablespoon kosher salt; 1/2 teaspoon ground sage; 1/2 teaspoon dried lavender; 1/2 teaspoon ground allspice; 1/2 teaspoon crushed juniper berries; 1/2 teaspoon ground coriander; 1/2 teaspoon canela or cinnamon; 2 tablespoons cracked black pepper; 4 duck legs and thighs (see note); 1/4 cup mild chili powder; 8 garlic cloves, peeled; 2 cups, approximately, rendered duck fat (see note)

Servings: persons

1 tablespoon kosher salt
1/2 teaspoon ground sage
1/2 teaspoon dried lavender
1/2 teaspoon ground allspice
1/2 teaspoon crushed juniper berries
1/2 teaspoon ground coriander
1/2 teaspoon canela or cinnamon
2 tablespoons cracked black pepper
4 duck legs and thighs (see note)
1/4 cup mild chili powder
8 garlic cloves, peeled
2 cups, approximately, rendered duck fat (see note)

1
Combine salt, sage, lavender, allspice, juniper berries, coriander, canela or cinnamon and pepper.
2
Spread over the duck legs, and allow to cure, uncovered, in the refrigerator for 3 days.
3
After removing the duck legs from the refrigerator, brush off the excess spices, and place the duck in an oven-proof pottery or ceramic casserole that holds them snugly.
4
If necessary, separate the legs from the thighs.
5
Add the chili powder and garlic.
6
Preheat oven to 250 degrees.
7
Warm the duck fat in a saucepan, and pour enough into the casserole to cover the duck legs.
8
Place in the oven, and bake about 3 hours, until the duck is very tender.
9
Remove from the oven, and allow to cool.
10
Cover and refrigerate overnight or up to 10 days in the casserole.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon kosher salt, 1/2 teaspoon ground sage, 1/2 teaspoon dried lavender, 1/2 teaspoon ground allspice, and more.

Yes, Duck Confit falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Duck Confit

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