Ingredients
- 4 legs duck legs
- 2 cups duck fat
- 1 tbsp salt (coarse)
- 1 tsp black pepper (freshly ground)
- 4 cloves garlic (crushed)
- 2 sprigs thyme
- 2 sprigs parsley (fresh, for garnish)
- 1 bay leaf
- 1 tsp paprika
Instructions
5 steps
Prepare the Duck
Rub the duck legs with salt, pepper, garlic, thyme, and bay leaf. Let them marinate in the refrigerator for at least 24 hours.
For best results, marinate for up to 48 hours.Preheat the Oven
Preheat your oven to 225°F (107°C).
Low and slow cooking is essential for tender confit.Cook the Duck
In a large Dutch oven, heat the duck fat over low heat. Add the marinated duck legs, ensuring they are fully submerged.
Use a thermometer to maintain a consistent temperature.Bake the Duck
Cover and bake for 4-6 hours until the meat is tender and falls off the bone.
Check after 4 hours to avoid overcooking.Cool and Store
Allow the duck confit to cool in the fat, then transfer to jars, covering with fat. Store in the refrigerator.
Duck confit can be kept for several weeks in the fridge.
💡 Tips & Tricks
Storage & Reheating
Refrigerator
Up to 3 days in an airtight container
Freezer
Up to 2 months — thaw overnight in fridge
Reheat in a skillet or microwave until heated through.
What to Serve With
Complete your french meal with these perfect pairings:
About This Dish
Duck Confit Recipe - Authentic French Dinner is a beloved dish from French cuisine.
French cuisine is considered one of the world's finest culinary traditions. Known for its refinement and attention to detail, it has influenced cooking around the globe for centuries.
This recipe is rated medium difficulty and uses 9 ingredients. Intermediate cooks will enjoy the balanced challenge.
Frequently Asked Questions
Yes, but the flavor and texture will differ significantly.
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Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
