duck confit recipe

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!

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Duck Confit (Confit de Canard)

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