Why Make Duck Confit at Home?

If you’ve ever dreamed of restaurant-level flavor right in your own kitchen, this recipe is your golden ticket. Homemade duck confit boasts a irresistibly crispy skin, tender, succulent meat, and a rich, aromatic allure that store-bought simply can’t match. Plus, it’s surprisingly simple to pull off—no fancy equipment needed, just pantry staples and a little love!

The Sensory Scoop

Picture this: savory, melt-in-your-mouth bites with a punchy, salty crunch and a fragrant, thyme-infused aroma. It’s a dish that hits all the right notes—comforting, punchy, and downright irresistible. And don’t worry if you think confit is complicated—think of it as slow-cooked magic that’s easier than you might expect.

Ready to turn your kitchen into a French bistro? While you’re at it, why not get inspired to whip up a zesty homemade salsa or a vibrant pesto to serve alongside? Let’s get those crispy skins crackling and your taste buds dancing! Time to get cooking—the duck awaits.

Duck Confit

Duck confit is a classic French dish where duck legs are slowly cooked in their own fat until tender and flavorful, then crisped up to achieve a golden, crispy skin. The process involves salt curing, slow roasting, and crisping methods to produce a melt-in-your-mouth texture with aromatic, savory notes. The final appearance features succulent meat with a beautifully crispy exterior.

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Prep Time 15

Cook Time 3

Total Time 3 15

Servings: 4

Course: Main Course

Cuisine: French

Calories: 650

Ingredients Equipment Method

Ingredients

4 pieces duck legs preferably skin-on
1.5 cups duck fat for confit cooking and finishing
2 tablespoons coarse salt for curing
4 cloves garlic minced
2 sprigs fresh thyme for aromatic infusion
1 dash black pepper ground

Equipment

Roasting pan or Baking dish
Skillet or frying pan
Tongs
Kitchen Scale
Sharp knife

Method

Pat the duck legs dry with paper towels. Rub each piece generously with coarse salt, minced garlic, and black pepper. Place them on a plate, cover, and refrigerate for at least 4 hours or overnight for curing.
Preheat your oven to 225°F (107°C). Rinse the cured duck legs under cold water to remove excess salt, then pat dry thoroughly with paper towels.
Arrange the duck legs in a roasting pan or over a baking dish, placing sprigs of thyme around them. Pour melted duck fat over the legs until they are almost submerged. Cover tightly with foil.
Bake in the preheated oven for 2 ½ to 3 hours, until the meat is very tender and easily pulls away from the bone. You should see the fat gently bubbling around the edges and the meat turning a rich, dark color.
Remove the duck legs from the oven and carefully take off the foil. Heat a skillet over medium-high heat. Once hot, add the duck legs skin-side down and cook for 3-5 minutes until the skin is golden brown and crispy, listening for the satisfying crackle.
Transfer the crispy duck legs to a plate and serve immediately, or let them rest. Optionally, you can remove excess fat from the skillet, pour in a bit more duck fat to reheat, and spoon over the meat for extra flavor and moisture.

Congratulations, you’ve just elevated your cooking game with this irresistible duck confit! Serve it over fluffy potatoes or a crisp salad for an unforgettable meal. A quick tip: a squeeze of lemon right before serving brightens everything up. Share your masterpieces in the comments—I love hearing how it turned out! Happy cooking!

Deliciously Easy Duck Confit: Your New Kitchen Win!