Perfect Duck Confit
Author: Marina | Let the Baking Begin
  • 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
  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 up top of the skin, about 20-30 minutes.