Duck Confit Recipe

Name: Duck Confit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 sprig Rosemary, Leaves Picked Off; 2 sprigs Thyme, Leaves Picked Off The Stem; 1 Tablespoon Kosher Salt; 4 cloves Garlic, Crushed; 1 whole Orange (just The Zest); 1 whole Lemon (just The Zest); 1 teaspoon Black Peppercorns, Cracked; 1/2 teaspoons Fennel Seeds (optional); 1 piece Star Anise, Crushed (optional); 1 teaspoon Juniper Berries (optional); 4 whole Mallard Or Speckled Goose Duck Legs (about 16 Oz) Or The Equivalent In Smaller Duck Legs, Or Gizzards, Hearts, And Necks; 6 Tablespoons Duck Fat

Servings: persons

1 sprig Rosemary, Leaves Picked Off
2 sprigs Thyme, Leaves Picked Off The Stem
1 Tablespoon Kosher Salt
4 cloves Garlic, Crushed
1 whole Orange (just The Zest)
1 whole Lemon (just The Zest)
1 teaspoon Black Peppercorns, Cracked
1/2 teaspoons Fennel Seeds (optional)
1 piece Star Anise, Crushed (optional)
1 teaspoon Juniper Berries (optional)
4 whole Mallard Or Speckled Goose Duck Legs (about 16 Oz) Or The Equivalent In Smaller Duck Legs, Or Gizzards, Hearts, And Necks
6 Tablespoons Duck Fat

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1.
2
Make the confit salt by roughly chopping the herbs and combining all of the ingredients, except the duck and duck fat, together in a small bowl.
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2.
4
Rinse the duck and pat dry.
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3.
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Place in a baking dish or skillet and rub on all sides with the salt mixture.
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Cover and refrigerate overnight.
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4.
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Preheat the oven to 300 degrees F and remove the duck from the refrigerator.
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5.
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Rinse the legs or duck parts very well and wipe out the pan and return the duck legs to a skillet.
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6.
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Scoop 6 tablespoons of duck fat into the skillet and cover with tin foil.
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7.
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Place in the oven and cook for 2 to 3 hours.
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If there is skin on the legs, remove the foil in the last 30 minutes.
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If not, turn the meat over halfway through cooking.
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It is ready when the meat is very tender.
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8.
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Remove the skillet from the oven and let rest for 10 minutes.
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Serve hot or eat cold over a salad.
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It is also excellent in a terrine or a cassoulet.

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 sprig Rosemary, Leaves Picked Off, 2 sprigs Thyme, Leaves Picked Off The Stem, 1 Tablespoon Kosher Salt, 4 cloves Garlic, Crushed, and more.

Yes, Duck Confit falls under the General 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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