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duck-confit recipe

Duck Confit

Martine Bertin-Peterson
This recipe is delicious as the duck becomes tender through the long slow cooking process. This is not a meal you can make in a hurry, plan to start 2-3 days in advance for the best results.
5 from 1 vote
Prep Time 2 hrs
Cook Time 8 hrs
Total Time 10 hrs
Course Main Dish
Cuisine French
Servings 3 people


  • 6 Duck legs
  • Kosher salt
  • Peppercorns
  • 9 cloves garlic peeled
  • 6 large Bay Leaves
  • 2-3 tubs Duck fat D’Artagnan is a readily available US source


  • Sprinkle duck legs with 2 TBS kosher salt.
  • Sprinkle the bottom of a glass pan with 1 TBS cracked pepper corns. Lay 3 duck legs skin side down.
  • Place 3 garlic cloves and 2 bay leaves on each duck leg.
  • Lay the other 3 duck legs on top of the first three, sandwich style.
  • Tightly wrap the pan with plastic wrap and refrigerate for 24 hours.
  • Pre-heat oven to 225 degrees Fahrenheit.
  • Rinse each duck leg under cool water to remove most of the salt.
  • Reserve the garlic and bay leaves.
  • Place the garlic, bay leaves and 1 tablespoon cracked pepper corns on the bottom of a pan just large enough to hold the duck legs in one layer.
  • Lay the duck legs skin-side up on top of the aromatics.
  • In a glass bowl, heat the duck fat in the microwave for 1-2 minutes on high until the fat has melted. Be sure to cover the bowl to avoid splatters!
  • Pour the melted duck fat over the duck legs, submerging the duck legs completely, and place in the pre-heated oven.
  • Cook the duck legs for 8-10 hours. To serve immediately, carefully remove the duck legs from the fat and place on a broiler rack/pan.
  • Broil for 3-5 minutes until skin is crisp. The duck legs may be kept refrigerated, in the fat, for up 5 days.
  • To serve, re-heat the duck legs for 1 hour in a 225F oven and proceed as above to crisp skin.


Note: Strain the duck fat into a clean plastic tub or glass jar. The duck fat keeps refrigerated or frozen for 3 months. Use it to cook potatoes, sauté mushrooms, etc.
Keyword Duck, Duck Confit
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