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;

Duck confit with Redcurrant Sauce

duck legs

shallots (sliced)

ml red wine

tbsp redcurrant jelly

salt

tsp pepper

Fork the duck legs all over, sprinkle over the salt and place in a roasting dish.

Cover with foil and roast 1450C/300F/Gas3 for 2 hours

Drain the duck, retaining the fat and cooking juices separately. Season and place in the oven 200C/400F/Gas 6 while you make the sauce.

Heat 1 tbsp of the retained duck fat in a frying pan and soften the shallots for 2-3 minutes.

Add the wine and reduce by about half before adding the redcurrant jelly, along with the reserved juices.

Season to taste and allow to bubble to required consistency.

Allow the duck to rest for a few moments and serve with the sauce on the side.

This Duck Confit Recipe is slow-cooked in an herb and garlic-filled pot of duck fat until crispy on the outside and tender on the inside.

Duck Confit Recipe

garlic

duck fat

salt and fresh cracked pepper

peppercorns

Add the duck legs to a 13x9 casserole dish and season both sides with coarse salt and cracked pepper.

Next, rub in 5 thyme sprigs, ½ crushed bay leaf, and 1 smashed garlic clove into the flesh side of each duck leg.

Flip the duck over and repeat the process completely to each duck leg.

Cover the pan in plastic and place it in the refrigerator for 12-24 hours.

Remove the duck and rinse each leg under cold water to remove any leftover thyme leaves or bay leaves. It’s ok if some pepper is still on there.

Transfer the duck to a sheet tray or platter and blot them dry on both sides with paper towels.

Add the duck fat and any additional lards or oils to a medium-sized saucepot along with the shallot, garlic cloves, thyme sprigs, coarse salt, and peppercorns over low heat, just to a low simmer. This takes about 5-7 minutes.

Next, add in the duck legs and ensure they are submerged.

Place a lid on the pan place it in the bottom third of the oven and cook at 250° for 2 ½ hours.

Remove the pan&#39;s lid and cook for an additional 90 minutes or until the duck is very tender and shreds with ease. They will have an internal temperature of around 208° to 210°.

The duck can be served as is. However, to crisp up the skin, add ½ cup of the confit oil to a non-stick or cast-iron skillet over medium heat and carefully add the duck skin side down and cook for 4 to 5 minutes or until the skin becomes more browned.

Optionally place the duck on a rack over a sheet tray and bake in the oven at 425° for 25 to 30 minutes.

Serve the duck confit on a bed of fresh thyme sprigs or your favorite side dish.

If you want to preserve the duck, cool it in the oil to room temperature and then place the duck legs into a container and strain the confit oil into the container, completely covering them.

Place the container in the refrigerator to cool to form a fat cap. This will last cover in the refrigerator for up to 3 months.

Easy and delicious. Put it over homemade pasta.

Thank you ChefBilly love your recipe sooo tasty 😋

Hey Chef,  I have never tried to make this Beautiful dish but it dosen't look that hard but   it does take a lot of time to make,  I have eaten  this prepared before and it is very delicious.  I love duck fat anyway.  I will have to call Whole Foods to see if they can get me any duck at all.  This sounds so delicious, I will let you know  how it turns out if I can get some duck .  Thank you Chef,,,

I made a chicken confit from another recipe (had not seen this yet, but almost identical in protocol) to make a "proper" (can you say, "lengthy and time-consuming") French Cassoulet.  

What do YOU use this confit for, Billy?

https://www.youtube.com/watch?v=rwNa_vXS42E

This classic French Duck Confit Recipe is slow-cooked in an herb and garlic-filled pot of duck fat for several hours until crispy on the outside and fork-tender on the inside. To this day, this is one of my all-time favorite things to eat. 

Ingredients for this recipe: 

• 4 skin on duck legs
• 48 fresh thyme sprigs
• 4 bay leaves
• 14 garlic cloves
• 4 cups duck fat
• coarse salt and fresh cracked pepper to taste
• 8 to 12 peppercorns

Serves 4

Prep time: 15 minutes

Cook time: 4 hours

Marinate Time: 12 hours

Procedures: 
1. Add the duck legs to a 13x9 casserole dish and season both sides with coarse salt and cracked pepper.
2. Next, rub in 5 thyme sprigs, ½ crushed bay leaf, and 1 smashed garlic clove into the flesh side of each duck leg.
3. Flip the duck over and repeat the process completely to each duck leg. 
4. Cover the pan in plastic and place it in the refrigerator for 12-24 hours.
5. Remove the duck and rinse each leg under cold water to remove any leftover thyme leaves or bay leaves. It’s ok if some pepper is still on there.
6. Transfer the duck to a sheet tray or platter and blot them dry on both sides with paper towels. 
7. Add the duck fat and any additional lards or oils to a medium-sized saucepot along with the shallot, garlic cloves, thyme sprigs, coarse salt, and peppercorns over low heat, just to a low simmer. This takes about 5-7 minutes.
8. Next, add the duck legs and ensure they are submerged. 
9. Place a lid on the pan, place it in the bottom third of the oven, and cook at 250° for 2 ½ hours.
10. Remove the pan's lid and cook for an additional 90 minutes or until the duck is very tender and easily shreds. They will have an internal temperature of around 208° to 210°.
11. The duck can be served as is. However, to crisp up the skin, add ½ cup of the confit oil to a non-stick or cast-iron skillet over medium heat and carefully add the duck skin side down and cook for 4 to 5 minutes or until the skin becomes more browned. 
12. Place the duck on a rack over a sheet tray and bake in the oven at 425° for 25 to 30 minutes. 
13. Serve the duck confit on a bed of fresh thyme sprigs or your favorite side dish. 
14. If you want to preserve the duck, cool it in the oil to room temperature and then place the duck legs into a container and strain the confit oil into the container, completely covering them. 
15. Cool the container in the refrigerator to form a fat cap. This will last cover in the refrigerator for up to 3 months.

Why Duck Confit is the Ultimate Culinary Delight

A delicious and traditional French cassoulet recipe is slow cooked with white beans, duck confit, Toulouse sausage, and pork shoulder to make a rich and comforting meal.

Traditional French Cassoulet (French Bean Stew)

(2 ½ cups) white beans

duck legs (confit)

(10 oz) Toulouse sausage

(1 lb) pork shoulder

tbsp duck fat

onion, 2 carrots, 2 celery stalks, 4 garlic cloves

bay leaves, 2 whole cloves

chicken stock

Soak the beans by placing 500g (2 ½ cups) of white beans in a large bowl. Cover them completely with water and let them soak overnight. This softens the beans and reduces cooking time.

Drain the soaked beans and transfer them to a large pot. Add 2 bay leaves, 2 whole cloves, and a peeled onion to infuse flavor. Cover with fresh water and bring to a simmer. Cook for about 1 hour or until the beans are tender but not mushy. Drain and set aside.

In a Dutch oven, heat 2 tablespoons of duck fat over medium heat. Add 500g (1 lb) of pork shoulder and 300g (10 oz) of Toulouse sausage. Sear them until they develop a deep golden-brown crust, then remove and set aside.

In the same pot, place the duck confit legs skin-side down. Cook until the skin turns crispy and golden, then remove and set aside with the other meats.

Using the same Dutch oven, add 1 chopped onion, 2 diced carrots, 2 celery stalks, and 4 minced garlic cloves. Cook over medium heat until the vegetables soften and release their aroma.

Pour in 1 cup (240ml) of chicken stock, scraping the bottom of the pot with a spoon to lift all the flavorful browned bits.

Return the browned pork, sausage, and duck confit to the pot. Add the cooked beans on top, then pour in enough additional chicken stock to fully submerge all the ingredients.

Reduce the heat to low and let the cassoulet simmer gently for 1 hour. This step helps the flavors blend together before baking.

Preheat the oven to 160°C (325°F) while the cassoulet is still simmering.

Transfer the Dutch oven to the oven and bake for 2 hours without a lid. Stir occasionally to encourage the formation of the cassoulet’s signature crust.

For an authentic finish, stop stirring during the last 30 minutes of baking to allow a deep golden crust to form on top. This crust is an essential feature of a traditional cassoulet.

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