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Crispy Tender Duck Confit Traditional Recipe Easy Step-by-Step Guide

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A traditional French duck confit recipe featuring slow-cooked duck legs in duck fat for tender meat and crispy skin, perfect for a comforting and impressive meal.

Ingredients

Scale
  • 4 whole duck legs with skin on (about 1.5 to 2 pounds / 700 to 900 grams)
  • 2 to 3 cups duck fat (480 to 720 ml)
  • 2 tablespoons coarse sea salt (30 grams)
  • 4 to 5 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 4 large garlic cloves, smashed
  • 1 teaspoon crushed black peppercorns
  • 2 bay leaves
  • Optional: 1 tablespoon Armagnac or Cognac (15 ml)

Instructions

  1. Rub the duck legs thoroughly with coarse sea salt, covering all surfaces including under the skin. Add crushed peppercorns, thyme, rosemary, and smashed garlic cloves over and under the legs. Place in a single layer in a shallow dish, cover with plastic wrap, and refrigerate for 12 to 24 hours.
  2. Rinse off the salt and herbs under cold water thoroughly. Pat the duck legs dry with paper towels and let air dry uncovered in the fridge for about 30 minutes.
  3. Preheat oven to 225°F (110°C). Melt duck fat gently in a Dutch oven or heavy oven-safe dish over low heat. Add bay leaves and optional Armagnac. Nestle duck legs fully submerged in the fat.
  4. Place the dish in the oven and cook slowly at 225°F (110°C) for 2.5 to 3 hours until the meat is tender and pulls away from the bone.
  5. Optionally, store duck legs submerged in fat in the fridge for up to one week.
  6. Heat a cast iron skillet over medium heat. Remove duck legs from fat with tongs and place skin-side down in the skillet. Cook for 5 to 7 minutes until skin is golden brown and crackly.
  7. Serve immediately with preferred sides.

Notes

Maintain oven temperature at 225°F (110°C) to avoid frying or burning the duck. Do not skip curing for best flavor and texture. Use a dry pan to crisp skin and avoid moving the legs too much during crisping. Duck confit can be stored submerged in fat in the fridge for up to one week or frozen for up to 3 months.

Nutrition

Keywords: duck confit, crispy duck, traditional French recipe, slow cooked duck, duck legs, duck fat, comfort food

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