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Duck Confit Recipe

Savory Duck Confit Recipe with a Bayou Twist for Comfort Food

Experience the delightful Duck Confit Recipe that combines French cuisine with a Southern twist, perfect for comfort food gatherings.
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Prep Time 30 minutes
Cook Time 6 hours
Refrigeration Time 12 hours
Total Time 18 hours 30 minutes
Servings: 4 legs
Course: Dinner
Cuisine: French, Southern
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Duck
  • 4 legs Duck Legs Choose skin-on legs for maximum richness and flavor.
  • 1 tablespoon Kosher Salt Essential for seasoning and drawing out moisture, enhancing the overall taste.
  • 1 teaspoon Black Pepper Adds subtle warmth; opt for freshly cracked.
  • 4 cloves Garlic Cloves Infuses the duck with aromatic sweetness.
  • 2 sprigs Fresh Thyme Provides an earthy note.
  • 4 cups Duck Fat The traditional cooking fat for preservation and flavor.
For Serving
  • 1 bunch Fresh Herbs (for garnish) Use parsley or cilantro.
  • 4 servings Potatoes or Salad Suggested accompaniments.
  • 1 wedge Lemon Wedge (optional) Adds a refreshing brightness.

Equipment

  • medium pot
  • Baking dish
  • Broiler
  • Foil
  • Tongs
  • Airtight container

Method
 

Preparation Steps
  1. Begin by patting the duck legs dry with paper towels, letting them air dry for about 30 minutes.
  2. Generously rub kosher salt, black pepper, fresh thyme, and crushed garlic all over the duck legs and cover them well with plastic wrap.
  3. Melt duck fat over low heat in a medium pot for about 5–10 minutes.
  4. Place the seasoned duck legs in a baking dish, skin side up, and pour the warm duck fat over them.
  5. Slow-cook the duck confit in a preheated oven at 225°F (107°C) for 4 to 6 hours.
  6. Remove the duck legs and broil them for 5–7 minutes until the skin is crispy and golden brown.
  7. Serve the duck legs alongside creamy mashed potatoes or a salad, garnishing with fresh herbs and a lemon wedge.

Nutrition

Serving: 1legCalories: 400kcalProtein: 30gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 600mgPotassium: 300mgVitamin A: 5IUIron: 2mg

Notes

Make ahead and store submerged in duck fat for up to 1 month in the fridge or 6 months in the freezer for quick meals on busy nights.

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