Cured overnight in herbs and spices, slow-cooked for eight hours in duck fat until impossibly tender, then finished in a blazing hot oven until the skin shatters like glass — Duck Confit is one of the most rewarding dishes in French cooking, and far easier than it sounds. Make it ahead. Serve it to someone special. Watch their reaction carefully.
INGREDIENTS
- 4 duck legs (bone-in, skin-on)
- 2 tablespoons flaky sea salt
- 6 fresh thyme sprigs
- 4 fresh sage leaves
- 3 fresh rosemary sprigs
- 4 fresh oregano sprigs
- 3 bay leaves
- 6 garlic cloves, smashed but kept whole
- 3 eschalots (French shallots), halved
- 1 teaspoons black peppercorns
- 1 teaspoons coriander seeds
- 2 whole star anise
- 6 juniper berries
- 4 whole cloves
- 700 grams duck fat (jarred)
STEPS
- Cure the duck overnight: Place 4 duck legs (bone-in, skin-on) in a large bowl. Add 2 tablespoons flaky sea salt, 6 fresh thyme sprigs, 4 fresh sage leaves, 3 fresh rosemary sprigs, 4 fresh oregano sprigs, 3 bay leaves, 6 garlic cloves, smashed but kept whole, 3 eschalots (French shallots), halved, 1 teaspoons black peppercorns, 1 teaspoons coriander seeds, 2 whole star anise, 6 juniper berries, and 4 whole cloves. Toss everything thoroughly with your hands, pressing the herbs and spices into the duck skin and flesh. Transfer to a snug glass or ceramic dish in a single layer, cover tightly, and refrigerate for 12–24 hours.
- Rinse & dry: Remove the duck from the cure. Brush off any herbs and rinse each leg under cold running water to remove all the salt and cure ingredients. Pat completely dry with paper towels — this is important for even cooking.
- Submerge in duck fat & heat: Preheat your oven to 100°C (210°F) or 80°C fan. Arrange the duck legs snugly in a small, deep-sided metal roasting pan in a single layer — they should be touching. Pour 700 grams duck fat (jarred) over the legs until the flesh is fully submerged (a little skin or bone above the surface is fine). Place the pan directly on the stove over medium-high heat until the fat is bubbling energetically across the entire surface.
- Cover & seal: Turn off the stove. Cut a piece of baking parchment to fit the pan and press it gently flat onto the surface of the fat to trap heat and keep the duck submerged. Cover the pan tightly with a double layer of foil. Carefully transfer to the oven.
- Slow-cook for 8 hours: Slow-cook for 8 hours at 100°C (210°F). This is best done overnight. When done, the flesh should be ultra-tender and flake easily with a fork, while still remaining attached to the bone. The skin will look pale and soft — this is expected and correct.
- Remove from fat: If serving now, remove the duck legs from the fat and allow excess to drip off. Pat gently with paper towels to remove surface fat. If storing, see notes above for fridge and freezer instructions.
- Set up the steam-rack: Preheat oven to 240°C (465°F) or 220°C fan. Pour about 2.5cm (1 inch) of boiling water into a roasting pan and set a wire rack over it. Place the duck legs skin-side up on the rack. The steam from the water below will keep the flesh moist while the dry heat above crisps the skin.
- Crisp the skin in the oven: Roast for 35–40 minutes until the skin is a deep, burnished golden brown and completely crisp. Rotate the pan halfway through for even color. You’ll know it’s ready when the skin crackles audibly when tapped.
- Serve immediately: Serve immediately — duck skin is at its absolute peak crispness straight from the oven. Plate over braised lentils or alongside duck-fat roasted potatoes, with a sharp green salad to balance the richness.
NOTES
Make-ahead magic:
- Duck Confit actually improves with time. Make it 1–3 days ahead and refrigerate submerged in fat — the flavors deepen significantly.
- Freeze for up to 3 months submerged in strained duck fat. Thaw overnight in the fridge, gently melt the fat in the microwave to free the legs, then proceed to the skin-crisping step.
Key tips:
- Use a small, snug roasting pan to minimize the duck fat needed — the legs should fit tightly in a single layer.
- The steam-rack method for crisping skin (water in the pan below, rack above) delivers far more even crispness than pan-searing. Don’t skip it.
- Serve immediately after crisping — duck skin loses its crunch quickly if left to sit.
- Strain and save the cooking fat. It keeps frozen for 6+ months and makes the most extraordinary roasted potatoes you’ve ever tasted.
Serving ideas: Braised French lentils · Duck-fat roasted potatoes · Crisp green salad with French dressing · Roasted root vegetables · Warm lentil ragout