Few dishes embody the depth and tradition of French cuisine like duck leg confit. Originally a preservation method from Gascony, confit has become a staple in bistro kitchens across the world. The method is simple yet elegant—duck legs are cured, slow-cooked in duck fat, and finished crisp in a hot pan or oven.
This recipe delivers incredibly tender, flavour-rich meat with golden, crackling skin. Whether served with a robust red wine or alongside a potato gratin, duck confit is a showstopper that’s surprisingly easy to recreate at home.
Duck Leg Confit – Recipe
Ingredients (Serves 2–4):
- 2–4 duck legs, skin on
- 2 tbsp sea salt
- 4 garlic cloves, crushed
- 2 sprigs fresh thyme
- 1 sprig rosemary (optional)
- 1 tsp black peppercorns
- 2 bay leaves
- ~500g duck fat (or enough to fully submerge the legs)
Instructions:
1. Curing the Duck (12–24h):
- Rub duck legs generously with sea salt.
- Add crushed garlic, thyme, rosemary, peppercorns, and bay leaves.
- Place in a dish, cover, and refrigerate for at least 12 hours (up to 24 for deeper flavour).
2. Cooking the Confit:
- Rinse the legs briefly under cold water and pat dry.
- Preheat oven to 110°C (230°F).
- Melt duck fat in a Dutch oven or deep ovenproof dish.
- Submerge the duck legs fully in the fat.
- Cover and cook in the oven for 2.5 to 3 hours, until meat is tender and pulls easily from the bone.
3. Finishing & Crisping:
- Remove legs and let them cool slightly.
- For a crispy finish, sear skin-side down in a hot pan or place under a hot grill for 5–7 minutes.
- Optional: store cooled confit legs in fat in the fridge for up to 1 month.
💡 Tips & Tricks:
- Render extra duck fat from skin trimmings—it’s liquid gold for roasting potatoes.
- Curing time influences flavour — longer = deeper taste.
- Don’t discard the fat! Reuse it for vegetables, roasts, or another confit batch.
- A vacuum sealer makes curing even more effective.
🍷 Serving Suggestions:
- Classic: With pommes sarladaises (garlic duck fat potatoes) and a red Burgundy.
- Rustic: Shredded on lentils, or cassoulet-style with white beans.
- Elegant: With parsnip purée and glazed carrots.
- Modern: Shredded into tacos or bao buns with a hoisin glaze.
