Description
French-Style Duck Confit is a classic dish from the Gascony region of France. The duck is slowly cooked in its own fat until tender and juicy, then seared to achieve irresistibly crispy skin. This rich, flavorful dish pairs beautifully with roasted potatoes, greens, or a simple salad.
Ingredients
Units
Scale
- 4 duck legs (with thighs attached)
- 1/4 cup kosher salt
- 4 cloves garlic, smashed
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary (optional)
- 1 teaspoon black peppercorns, crushed
- 2 bay leaves, crumbled
- Duck fat (enough to fully submerge the duck legs, about 4 cups)
- Freshly ground black pepper, to taste
Instructions
- Cure the Duck:
- Rub the duck legs all over with kosher salt, garlic, thyme, rosemary, black peppercorns, and bay leaves.
- Place the legs in a dish, skin-side down, cover, and refrigerate for 12–24 hours.
- Rinse and Dry:
- After curing, rinse the duck legs under cold water to remove excess salt and seasoning.
- Pat them dry thoroughly with paper towels.
- Cook the Duck Confit:
- Preheat your oven to 225°F (107°C).
- Arrange the duck legs in a heavy, oven-safe pot or Dutch oven. Pour enough duck fat over the legs to completely cover them.
- Place the pot in the oven, uncovered, and cook slowly for 2½ to 3 hours, until the meat is tender and easily pulls away from the bone.
- Crisp the Skin:
- Carefully remove the duck legs from the fat and let them drain on a wire rack.
- Heat a skillet over medium-high heat. Place the duck legs skin-side down and cook until the skin is golden brown and crispy, about 3–5 minutes.
- Flip briefly to warm the other side, if needed.
- Serve:
- Serve hot with your choice of sides like roasted potatoes, sautéed greens, or a light salad.
Notes
- Duck confit can be made ahead of time and stored in the refrigerator, submerged in its fat, for up to 1 month.
- To reheat, gently warm the duck in the oven before crisping the skin in a skillet.
- For extra flavor, add crushed juniper berries or orange zest during the curing process.