This duck confit starts with a simple salt cure. Next, you cook duck legs slowly in duck fat until tender. Finally, you crisp the skin for a true luxury bite.
The Ultimate Guide to Duck Confit Cooking
Duck confit recipe with a salt cure and slow cook in duck fat, then crisp skin in a pan. Tender duck legs with a classic French finish.
Ingredients
For the cure
For cooking
For serving (optional)
Instructions
1) Cure the duck (12–24 hours)
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Pat duck legs dry.
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Mix salt, garlic, thyme, bay, peppercorns, and orange peel.
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Rub the cure all over the legs.
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Cover and chill for 12–24 hours.
2) Rinse and dry
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Rinse off the cure under cold water.
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Pat the legs very dry.
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Chill uncovered for 30–60 minutes if you can. This helps the skin dry.
3) Slow-cook in fat (tender stage)
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Heat oven to 110°C.
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Place duck legs in a deep dish, skin side up.
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Melt duck fat on low heat until liquid.
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Pour fat over the legs to fully cover them.
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Cook for 2 to 2½ hours until fork-tender.
4) Crisp the skin (service stage)
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Lift a leg from the fat and let it drip for 1 minute.
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Place it skin side down in a dry pan on medium heat.
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Cook 3–6 minutes until crisp and deep golden.
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Turn and warm the meat side for 30–60 seconds.
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Serve right away.
Timing cues
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Keep the fat calm. Avoid bubbling.
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The meat should pull easily from the bone.
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Crisp on medium heat, not high.
Nutrition Facts
- Amount Per Serving
- Calories 820kcal
- % Daily Value *
- Total Fat 72g111%
- Protein 35g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Chef Tips
- First, cure the legs for deeper flavor.
- Next, dry the skin well. It crisps faster.
- Then, cook low and slow. Gentle heat keeps it silky.
- Meanwhile, stir nothing. Let the fat do the work.
- Finally, crisp in a pan for control and color.
Substitutions
- No orange peel: use lemon peel, or skip it.
- No duck fat: use a mix of chicken fat and neutral oil. However, flavor will change.
- Want more aroma: add a small cinnamon stick to the fat.
Make-ahead + Storage
- Store legs fully covered in fat. This protects texture.
- Fridge: up to 5 days
- Freezer: up to 2 months
- Reheat: warm at 160°C for 15–20 minutes, then crisp in pan.
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