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Duck Confit is a classic French Mediterranean dish where duck legs are slowly cooked and preserved in their own fat, resulting in incredibly tender, flavorful meat with a crispy skin. This traditional preparation method dates back centuries and creates a luxurious dinner dish.
Prep
20 min
Cook
480 min
Total
960 min
Servings
4 srv
Difficulty
Medium
Calories
580 kcal
For 4 serving(s)
Per serving
Pat duck legs dry with paper towels and season generously with salt, pepper, and minced garlic on both sides
Rub the seasoned duck legs with fresh thyme and bay leaves, then cover and refrigerate for at least 8 hours or overnight
Preheat oven to 93°C (200°F) and place duck legs in a heavy Dutch oven or baking dish
Heat duck fat until liquefied and pour over the duck legs until completely submerged
Cover the dish tightly with foil and bake for 6-8 hours until meat is extremely tender and pulls easily from the bone
Remove duck legs from fat and place skin-side up on a baking sheet, then increase oven temperature to 200°C (400°F)
Bake for 10-15 minutes until skin is golden and crispy
Serve warm with crusty bread, roasted vegetables, or a simple salad dressed with vinaigrette
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