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Duck Confit Recipe

Not many dinners can compare with this Duck Confit Recipe. The skin is crisp and the meat is so tenderly succulent, you might have to give yourself a moment or two before uttering a word after your first bite of this fine French dish.

This Duck Confit Recipe is an easy French dish that yields crispy skin and tenderly succulent meat. It is irresistible and there is nothing quite like it!

Because of how tender and juicy it is, I have considered serving this Duck Confit instead of turkey for Thanksgiving (may the purist forgive me). Marry it with whipped mashed potatoes and your guests might not even notice that the big bird is missing from your table.

What is Duck Confit?  

Duck Confit Recipe is a centuries-old recipe using duck meat and rendered fat. Duck pieces are rubbed in salt, garlic, and herbs then salt-cured for 24-48 hours. Next, the meat is placed in a baking dish and covered with rendered fat. After some slow cooking,  you have one of the finest French dishes on your table. Оh, the simplicity of genius!

Not many dinners can compare with this Duck Confit Recipe. The duck leg is so tender and juicy, you'll want to serve it instead of turkey for holidays!This Duck Leg recipe is simple and hands off. After the duck legs have  you’re done with the fat, you can save it to roast root vegetables or potatoes. If you’re short on time but have duck leg recipe on your mind, try this Juicy Duck Breast recipe.

French Recipe

Duck Confit is considered to be one of the finest French dishes. It is popular across France but consumed in moderation. So are many other dishes, hence the coveted slimness of the French people. Also, French like to savor their food and not rush their meals. Be like the French, savor this Duck Confit and consume in moderation 🙂

The meaning of Confit is to slowly cook duck or other meat in its own fat.  This method ensures the most tender and juicy result!

The Meaning of Confit

Confit (pronounced känˈfē ) means to slowly cook duck or other meat in its own fat. Centuries ago when refrigerators were not available, French used this technique as a way of preserving meat through the winter. Both the curing and the submersion in fat remove the medium for bacteria to grow in.

Nowadays when we have refrigeration, this popular French Recipe is prepared not because of the ability to be preserved, but because it is irresistibly delicious and there is nothing quite like it.

What is Duck Confit?   Duck Confit Recipe is a centuries-old recipe using a whole duck or good quality duck pieces and rendered fat

Perfect Keto Dinner Recipe

This Duck Confit is a perfect keto dinner recipe. Duck meat is a good source of protein, zinc, thiamine, monosaturated fat and vitamin B-6. Use pasture raised duck for optimal keto diet benefit.

Check out these other Main Course Recipes:

Duck Confit Recipe

Author: Marina | Let the Baking Begin

Ingredients

Ingredients for Duck Confit Recipe

  • 4 duck legs or 2 duck legs & 2 duck breasts
  • 2 cups duck fat *optional. See note in the instructions
  • salt
  • ground black pepper
  • 1 Tbsp garlic minced
  • 1 large onion sliced
  • 1/2 tsp oregano
  • 1 tsp thyme

Instructions

Instructions for the Duck Confit

  1. Score the skin of the duck with a sharp knife, taking care not to go through the meat.
  2. Sprinkle both sides with salt, pepper, oregano, thyme, and either dry or minced garlic. Place in a ziplock bag, add sliced onions and shake. Let sit in the fridge for 24-48 hours.

  3. Preheat oven to 375F. Shake off excess seasoning and onion.
  4. Place into an ovenproof baking dish small enough to snuggly fit the amount of duck you have.

  5. Pour the 2 cups of duck fat on top (*optional. similarly good results can be achieved without the fat).

  6. Place in the oven and roast for about 30 minutes.
  7. Lower temperature to 275F – 290F, cover with foil and roast for another 2+ hours. Check to make sure that it’s soft enough to fall off the bone.
  8. Remove foil, increase temperature to 375F and crisp the top of the skin, about 20-30 minutes.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • […] Or this Perfect Duck Confit […]

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  • Duck Confit | IMG Recipes| Share Your Favorite Recipes, Cooking Tips & Food Images

    […] Duck Confit Tender and Juicy, with Crisped up Skin – this Duck Confit is the bomb!For full “Duck Confit” recipe click here […]

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  • Lana

    Oh!! I so want to make it…..im sitting drulling here…..the pictures are stunning!!!! Im sure the dish tastes DELICIOUS!!!

    · Reply
  • Julia | JuliasAlbum.com

    Duck confit is so very French. I used to be obsessed with cooking duck a couple of years ago and have prepared it in all sorts of ways: from Asian recipes to French. I always served it with some kind of sauce (usually a fruity one) because the duck tends to be so dry.

    · Reply
    • I love duck, but mine has never come out dry, so I am really surprised to hear that. Duck has so much fat around it that it usually is very well basted naturally, from the skin… how do you usually cook it?
      I have been meaning to make some kind of sauce for my duck (especially breast), but my family never want to wait for it)) What is your favorite type of sauce to serve it with?

      · Reply
  • Natasha (@NatashasKitchen)

    I never cooked anything with duck, this looks very tasty and great photos as usual :).
    A little advice when typing teaspoons and tablespoons, capitalize “T” on the “Tbsp”, to make it easier to distinguish between teaspoons and tablespoons.

    · Reply
    • Thanks for the tip, Natasha! Will do!

      · Reply

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