duck confit

A classic French recipe for Duck Confit, or Confit de Canard, which are duck legs slowly cooked in duck fat until meltingly tender, and then pan fried until the skin is crispy and golden. Recipe with step-by-step photos.

Duck Confit (Confit de Canard)

sea salt

black pepper

duck legs (thigh and drumstick attached) (See Kitchen Notes below)

kg (2 lb) duck fat (See Kitchen Notes below)

bay leaves

thyme

Generously rub sea salt onto the flesh side of the duck legs, and season with cracked pepper.

Cover with cling film and leave the duck in the fridge overnight.

To prepare the duck legs

Rinse the duck legs under running water and pat dry with kitchen paper.

Melt the duck fat in a large saucepan that will hold the duck legs in a single layer. The duck fat should be at a temperature of 100°C/212°F.

Immerse the duck in the fat, add a few bay leaves and some sprigs of thyme.

You should have enough duck fat to just cover all of the duck legs. Keep in mind that, as the duck legs are cooking, they will render fat as well.

Cook the duck on a very low heat for about 2 hours until the meat falls off the bone easily. There should be barely a bubble seen in the oil during this time. An easier way to maintain a constant temperature is to place the saucepan into the oven (without fan) at 100°C/212°F.

Check regularly to make sure that the oil is not bubbling, otherwise you will end up deep-frying and drying out the duck legs.

To test if the duck is cooked to the right texture, carefully remove one duck leg to a plate with the skin side facing down. Test with a fork to see if the meat falls away from the bone easily.

To make the Duck Confit

To serve the duck right away, heat a large frying pan over medium-high heat (with no oil as there is enough oil from the duck legs) and sear the duck legs skin-side down until golden and crispy.

Turn the duck legs over and brown the other side.

Serve with a green salad and roast potatoes.

To serve the Duck Confit

Excellent recipe! I've made duck confit twice using this recipe and it worked out perfectly each time. I could only find large duck legs which needed a slightly longer cooking time. Definitely making this recipe again!

Looks so warm and comforting! I can't WAIT to try this! Thank you for this great recipe!

Delicious! I didn't realise Duck Confit would be so easy to make at home. Everyone loved it. I served it with your roast potatoes in duck fat and a green salad. Can't wait to try more of your French recipes!

Delicious! The recipe takes a bit of planning but otherwise very easy to make. The duck was so tender the meat just fell apart with the fork. Loved it!

Recipe video above. A traditional recipe for Duck Confit from a French chef! Called Confit de Canard in French, duck legs are slow-cooked in duck fat until the meat is meltingly tender, then the skin crisped to golden perfection. This Duck Confit recipe is low-effort and DOESN&#039;T require buckets of duck fat! Simple, yet a lusciously indulgent dish worthy of gracing restaurant tables. This might just be the ultimate dish for a low-stress dinner party or treating your loved ones!Recipe courtesy of Chef Jean-Baptiste Alexandre, culinary collaborator for all things French. Meet Chef &quot;JB&quot; here.

Duck Confit - French slow roasted duck legs

ml / 25 oz duck fat ((Note 2))

tsp cooking/kosher salt ((Note 4))

sage sprigs (, lightly packed)

rosemary

oregano sprigs (, lightly packed)

garlic (, smashed with skin on)

eschalot ((US: shallot), peeled and sliced 0.7cm (1/3") thick)

tbsp black peppercorns

coriander seeds

star anise

tbsp juniper berries

cloves

Coat duck with dry cure: Place duck legs and all the Dry Cure ingredients in a large bowl. Toss well with your hands.

Cure 12 - 24 hrs: Transfer to a ceramic or glass dish large enough so the duck fits in a single layer but snugly. Cover and refrigerate for 12 - 24 hours (no longer is necessary).

Rinse: Brush off cure and rinse duck under tap water to clean them (remove all salt and black bits). Pat dry with paper towels.

Cure duck:

Preheat oven to 100°C/210°F (80°C fan) with a shelf positioned in the middle of the oven.

Roasting pan: Place duck in a small metal roasting pan with high sides. They should fit snugly, touching each other, but in a single layer. (Note 5)

Cover with duck fat: Pour fat over duck. It should pretty much cover the legs. (Note 6)

Heat fat in pan: Place pan on the stove over medium-high heat. Heat fat until bubbling energetically all across the surface (ie not just around the edges).

Cover with paper: Turn off stove. Cover surface with baking / parchment paper, cut to size so it sits on the surface of the fat over the duck. Gently push down to remove air bubbles. Cover pan tightly with a double layer of foil.

Slow cook: Carefully transfer to the oven. Cook for 8 hours.

Check flesh: Remove one duck leg (gently). Turn over to check the flesh side – meat should be fall-apart tender. Leg should also give easily when pressure is applied to the joint (see video).

Slow cooking (confit):

Duck can be stored submerged in fat at this stage. The meat juice should be strained off first.

Remove duck to a non-reactive container in which they fit snugly. (Note 7) Pour over cooled duck fat, leaving juice sediment behind. Ensure it fully covers the duck (push duck under while warm and pliable as needed, using tongs).

Once fully cool, cover with lid and place in fridge (5 days) or freezer (3 months). Fat will solidify.

To cook, heat duck gently in a container in microwave to melt the fat. Proceed with recipe.

Storing cooked Duck Confit (optional):

Preheat oven to 240°C/465°F (220°C fan). Place a rack over a deep roasting pan.

Remove duck from fat: Remove duck from fat, allowing excess oil to drip off. Pat excess oil off with paper towels.

Prepare for roasting: Pour 2.5cm / 1&quot; of boiling water water into the roasting pan (steam keeps flesh moist). Place duck on rack, skin side up.

Crisp skin: Roast duck for 40 minutes until the skin is a deep golden and crispy. Rotate pan as needed for even colour. (You won&#039;t have problems with fat smoking as it drips into the water)

Serve: Rest briefly to cool, and serve! A classic French side dish for Duck Confit is Lentil Ragout. (pictured in post)

Crisping skin and finishing Duck:

Easy slow cooked duck legs with a delicious redcurrant and red wine sauce.&nbsp;

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