Duck confit is a traditional French dish that involves slow-cooking duck legs in their own fat until they become tender and flavorful. The word “confit” comes from the French verb “confire,” which means to preserve. The process of making duck confit involves salting and seasoning duck legs, then slowly cooking them in their own fat at a low temperature.

Duck confit is known for its rich, savory flavor and tender texture. It is often served on its own or used as an ingredient in various dishes, such as salads, cassoulet, or sandwiches. The rendered duck fat used in the cooking process can also be saved and used for other culinary applications, adding a delicious depth of flavor to different dishes.

It is one of my favorite dishes because it is so easy to make, the meat is super tender and falling off the bone, and it is always a crowd pleaser. This is the dish to start with if you are new to duck and might be a little intimidated or nervous to try it! I haven’t met one person that has disliked duck confit!

Key Steps to Cooking Duck Confit:

  1. Seasoning: Duck legs are seasoned with salt, garlic, herbs (such as thyme and bay leaves), and sometimes other spices. 
  2. Curing: The seasoned duck legs are left to cure in the refrigerator overnight. This helps the meat absorb the flavors.
  3. Cooking: The duck legs are then submerged in duck fat and slowly cooked at a low temperature (usually around 200°F – 250*F) for an extended period, sometimes several hours. This slow cooking process helps break down the tough connective tissues in the meat, resulting in tender and flavorful duck.
  4. Preservation: Once cooked, the duck is often packed into containers, covered with the rendered duck fat, and allowed to cool. The layer of fat acts as a preservative, helping to extend the shelf life of the dish. Or you can use it immediately.
  5. Storage: Duck confit can be stored in the refrigerator for an extended period. When you’re ready to use it, you can reheat the duck legs in the oven, which also crisps up the skin. When it is stored submerged in the duck fat, you can keep it up to 3 months because the fat preserves it.
@kellyscleankitchen

How to make duck confit! Comment what meat dish you want to see in this series! #meat #duck #duckconfit #cooking

♬ La Vie En Rose – Louis Armstrong
  • SERVINGS:  4
  • PREP TIME: 10 Mins
  • COOK TIME: 2 Hrs 30 Mins
  • TOTAL TIME: 2 Hr 40 Min

Ingredients:

  • 4 duck legs
  • salt
  • pepper
  • 4 bay leaves, crumbled
  • 6 sprigs of thyme
  • 6 cups duck fat
  • 1 whole lead of garlic, sliced in half (optional)

Preparation:

STEP 1.

The day prior, rub the duck legs with a generous amount of salt, pepper, 2 bay leaves and 3 sprigs of thyme. Place in a bag or container and refrigerate overnight.

STEP 2.

Preheat the oven to 250*F.

STEP 3.

Rinse the duck legs so there isn’t too much salt on them. Thoroughly pat dry!

STEP 4.

In a pot add the duck legs, remaining bay leaves, remaining thyme, duck fat, parsley stems and head of garlic. Make sure there is enough fat to completely submerge the duck. Bring up to a low simmer, put a lid on it, and transfer to the oven. Cook for 2.5 hours, of until the meat is fork tender and shreddable.

STEP 5.

Remove from the oven, remove the legs and place them on foil lined sheet tray. Broil them in the oven for 5 minutes to brown. Strain and reserve the fat for future use. Serve immediately.

If you do not plan on eating immediately, store in the fridge submerged in fat. When you want to use it, remove from the fat and broil.

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