Cooking Lucid
Confit de Canard
A simplified home version of duck confit — duck legs slow-cooked in their own fat until meltingly tender, then crisped in a hot oven. A taste of southwest France.
Prep 20 min
Cook 3h
Total 4h
Serves 4
Ingredients
Step 1 — Cure the duck
- 4 duck legs (about 3 lbs)
- 3 tbsp kosher salt
- 4 garlic cloves (minced)
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 tsp black peppercorns (crushed)
Step 2 — Confit
- 4 cups duck fat (or substitute with 2 cups duck fat + 2 cups olive oil)
- 2 lbs Yukon Gold potatoes (optional, for roasting in fat)
Instructions
- 1
Cure overnight
Rub duck legs with salt, garlic, thyme, bay leaves, and pepper. Refrigerate uncovered 12–24 hours. Rinse briefly and pat completely dry.
- 2
Slow-cook in fat
Submerge duck legs in melted duck fat in a Dutch oven. Cook at 275°F for 2–2½ hours until meat pulls easily from the bone. Cool in fat (can be stored refrigerated up to 2 weeks).
- 3
Crisp and serve
Scrape off excess fat. Place skin-side up on a baking sheet. Roast at 425°F 15–20 minutes until skin is deeply crispy. Serve with potatoes roasted in the confit fat.
Nutrition per serving: 620 cal · 36g protein · 0g carbs · 52g fat · 0g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
