This delicious Duck Confit comes together in about 3 hours (with just a quick prep!) and is perfect for a one-pot meal that your family will love! I mean, let’s be honest, who doesn’t love tender, flavorful duck? You can switch up the herbs or even use olive oil instead of duck fat if you’re looking for alternatives. It’s a fantastic weeknight dinner or a great way to clean out the fridge and use up those odds and ends. Trust me, this dish is loaded with flavor and is sure to impress!
Ingredient Breakdown
- Duck Legs
- Salt (1 tablespoon)
- Garlic Cloves (4, minced)
- Fresh Thyme (1 tablespoon)
- Duck Fat (2 cups)
- Freshly Cracked Black Pepper
How to Make Duck Confit
Ready to impress your family with this amazing duck confit? Let’s get cooking!
Cure the Duck Legs: Rub the duck legs with salt, minced garlic, thyme, and a couple pinches of freshly cracked black pepper. Place them in a dish or a resealable bag and let them cure in the refrigerator for 24 hours. I know this sounds intimidating, but the flavor it brings? So worth it!
Preheat the Oven: Preheat your oven to 225°F (107°C). Low and slow is the name of the game here.
Rinse & Dry: Rinse the duck legs under cold water to remove any excess salt and pat them dry with paper towels.
Duck Them in Fat: Place the duck legs in a baking dish, skin side up, and cover them with duck fat. You want them submerged, so they cook evenly. It should look like a duck spa day, but a delicious one!
Slow Cook: Cook in the oven for 2-3 hours, until the meat is tender and pulls away from the bone effortlessly. Your kitchen is going to smell amazing during this time!
Cool in the Fat: Let the duck cool in the fat (this keeps it moist and flavorful, a total win!). You can let it sit for an hour or even refrigerate it overnight if you want to save it for later.
Sear Before Serving: When you’re ready to serve, remove the duck legs from the fat and allow them to drain. Heat a skillet over medium-high heat and sear the duck skin-side down for 5-7 minutes or until crispy and golden. Oh man, this is the best part, it’s literally going to make your mouth water!
Serve It Up: Serve with a fresh salad or alongside a nice glass of red wine. You deserve it!
Why I Love This Recipe
This is my go-to recipe when I want to impress without spending hours in the kitchen! There’s something so satisfying about pulling tender duck from the oven and then searing it to crispy perfection. I’m a real sucker for dishes that bring comfort, and duck confit is basically a warm hug on a plate! The best part is you can use whatever you’ve got on hand; it’s versatile and so forgiving. Plus, leftovers taste just as special the next day!
If you loved this duck confit recipe, be sure to check out my Brown Sugar Meatloaf, my One Pan Boursin Chicken Risotto, or my Cheesy Stuffed Italian Meatloaf!
Why This Recipe Works
Quick & Easy
This duck confit comes together in under 3 hours (yes, there’s some waiting time, but you can definitely do other things while it cooks!). It’s manageable, even for a busy weeknight.
Versatile & Customizable
One of the fantastic things about this recipe? You can tweak it. Use whatever ingredients you have, don’t have thyme? Try some rosemary! Want to experiment with spices? Go for it!
Crowd-Pleaser
Trust me; the whole family will love this. You’ll have everyone asking for seconds! Pair it with some crispy potatoes or a fresh salad, and you’ve got a meal that feels fancy but that’s simply homemade.
Meal Prep Friendly
While this recipe does involve some advance planning, it can be made ahead of time and kept in the fat for up to 1 month in the fridge! Just reheat and enjoy.
Flavor Bombs!
Loaded with tons of flavor, every bite is a delight. The slow cooking process breaks down the duck meat, infusing it with the garlicky, herby juice, while the crispy skin adds an incredible texture!
Serving and Storage
Serving Suggestions
Serve this duck confit with a light salad, roasted vegetables, or fluffy mashed potatoes. A nice glass of red wine is a good companion as well!
Storage
This duck confit can be stored in the refrigerator for up to a week. Just make sure to keep it submerged in its fat to keep those flavors locked in!
Reheating Instructions
When it’s time to enjoy your leftovers, simply sear it again in a pan over medium heat until heated through and the skin is crisp. It’ll taste just as good as the first time!
Freezer Friendly
Yes! You can freeze the duck confit for up to a month. Just make sure it’s well-wrapped (or submerged in fat) so it doesn’t get freezer burn. Honestly, it’s perfect for busy nights when you need something delicious without any fuss!
So what are you waiting for? Dive into this duck confit recipe, and revel in the amazing flavor, ease of cooking, and all the compliments you’ll surely receive. Happy cooking! Follow us on Pinterest for daily meal inspiration!
Duck Confit
Ingredients
Method
- Rub the duck legs with salt, minced garlic, thyme, and a couple pinches of freshly cracked black pepper. Place them in a dish or resealable bag and let them cure in the refrigerator for 24 hours.
- Preheat your oven to 225°F (107°C).
- Rinse the duck legs under cold water to remove any excess salt and pat them dry with paper towels.
- Place the duck legs in a baking dish, skin side up, and cover them with duck fat.
- Cook in the oven for 2-3 hours, until the meat is tender and pulls away from the bone effortlessly.
- Let the duck cool in the fat for at least one hour or refrigerate overnight for later use.
- Remove the duck legs from the fat and allow them to drain. Heat a skillet over medium-high heat and sear the duck skin-side down for 5-7 minutes until crispy and golden.
- Serve with a fresh salad or alongside a nice glass of red wine.