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Duck Confit

Duck confit is a classic French dish that involves slowly cooking duck legs in their own fat until they become tender, flavorful, and crispy. Here's a basic recipe for making duck confit:


  • 4 duck legs, trimmed of excess fat
  • Coarse salt (kosher salt or sea salt)
  • Freshly ground black pepper
  • 4 cloves garlic, peeled and smashed
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • Duck fat (enough to submerge the duck legs)


  1. Start by seasoning the duck legs generously with coarse salt and freshly ground black pepper. Rub the salt and pepper into the duck legs, making sure to coat them evenly. You can also add additional herbs and spices to the seasoning if desired.
  2. Place the seasoned duck legs in a shallow dish or container. Add the smashed garlic cloves, fresh thyme sprigs, and bay leaves to the dish, distributing them evenly around the duck legs.
  3. Cover the dish with plastic wrap or a lid and refrigerate for at least 24 hours, or up to 48 hours. This allows the flavors to meld and the salt to penetrate the duck meat.
  4. After marinating, preheat your oven to a low temperature, around 225°F (110°C).
  5. Remove the duck legs from the refrigerator and wipe off any excess salt and seasoning with paper towels. Pat the duck legs dry to remove any moisture.
  6. In a large ovenproof pot or Dutch oven, heat the duck fat over low heat until it melts and becomes liquid. Make sure you have enough duck fat to completely submerge the duck legs.
  7. Once the duck fat is melted, add the duck legs to the pot, making sure they are fully submerged in the fat. If necessary, add additional duck fat to cover the duck legs.
  8. Transfer the pot to the preheated oven and cook the duck legs slowly for 2 ½ to 3 hours, or until the meat is very tender and starts to pull away from the bone.
  9. Once the duck legs are cooked, remove them from the oven and allow them to cool slightly in the fat. You can store the duck confit in the fat for several weeks in the refrigerator, or you can proceed to the next step to crisp up the skin.
  10. To crisp up the skin, preheat a skillet or frying pan over medium heat. Remove the duck legs from the fat and place them skin side down in the hot skillet. Cook for 5-7 minutes, or until the skin is crispy and golden brown. Flip the duck legs and cook for an additional 2-3 minutes on the other side.
  11. Serve the duck confit hot, accompanied by your favorite sides such as roasted potatoes, sautéed greens, or a simple salad.

Duck confit is a rich and flavorful dish that is sure to impress your guests. The slow cooking process yields tender and succulent duck meat with crispy skin, making it a true delicacy. Enjoy! 

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