French Duck Confit (Slow-Cooked Duck Leg in its Own Fat)

Name: French Duck Confit (Slow-Cooked Duck Leg in its Own Fat)
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4 servings
Ingredients: 8 pcs Duck legs (skin-on, bone-in); 2 kg Duck fat; 3 tbsp Sea salt; 1 tsp Freshly ground black pepper; 4 cloves Garlic (minced); 4 sprigs Fresh thyme; 2 leaves Bay leaves

Difficulty

medium

Time

3h 30m

Price Category

expensive

Calories

High

Duck confit is a classic French dish that embodies the art of slow cooking. Duck legs are first cured with salt and spices, then slowly cooked for hours in their own fat at a low temperature until they become incredibly tender. The result is unbelievably succulent meat with crispy skin, offering an unforgettable gastronomic experience. It's a perfect choice for festive occasions or a special dinner.

ingredients

4 Servings

8 pcs Duck legs (skin-on, bone-in)2 kg Duck fat3 tbsp Sea salt1 tsp Freshly ground black pepper4 cloves Garlic (minced)4 sprigs Fresh thyme2 leaves Bay leaves

Steps

Curing

Thoroughly rub the duck legs with sea salt, freshly ground black pepper, minced garlic, thyme, and bay leaves. Place them in a dish, cover with plastic wrap, and refrigerate for at least 12, preferably 24 hours, to cure.

Cooking

After curing, rinse the duck legs under cold water to remove excess salt and spices, then pat them thoroughly dry with paper towels. In a deep, heavy-bottomed pot or Dutch oven, melt the duck fat over low heat. Submerge the duck legs completely in the melted fat. Cook in a preheated oven at 140°C (275°F) for 2.5-3 hours, or until the meat is very tender and easily pulls away from the bone.

Cooling and Storage

Remove the duck legs from the fat and place them in a clean, heatproof container. Strain the duck fat through a fine-mesh sieve and pour it over the legs, ensuring they are fully submerged. Let cool to room temperature, then refrigerate. It can be stored this way for several weeks.

Serving

Before serving, remove the confit duck legs from the fat. In a skillet over medium-high heat, crisp the skin side of the duck legs in some of their own fat for 8-10 minutes until golden brown and crispy. Flip and cook for another 2-3 minutes on the other side. Serve hot, for example, with mashed potatoes or braised cabbage.

Extra Tips

► During curing, ensure the duck legs are fully covered with salt and spices for deeper flavor penetration.

► Confit duck legs can be stored in the refrigerator, covered in fat, for weeks, making it perfect for meal prep or entertaining.

► Always crisp the duck legs at high heat before serving to achieve that perfect crunchy skin, which is key to the experience.

Nutrition

	Per 100g	Per Serving 500g
Calories	350-450 kcal	1750-2250 kcal
Protein	18-22g	90-110g
Fat	28-38g	140-190g
Carbohydrate	0g	0g
Fiber	0g	0g
Sugar	0g	0g