How to Make Duck Confit at Home

duck fat

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a healthier fat option, while vegetable oil is more economical.

duck legs

🥗Healthier: chicken thighs

💰Cheaper: pork legs

Chicken thighs are leaner and pork legs are often less expensive.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: mixed herbs

Dried thyme is easier to find and mixed herbs can be more cost-effective.

garlic

🥗Healthier: shallots

💰Cheaper: onions

Shallots provide a milder flavor, while onions are a budget-friendly alternative.

Introduce the dish and explain the concept of duck confit.

Use Pekin duck legs, ensuring they have a nice thick layer of fat.

Prepare a seasoning salt with parsley, garlic, onions, and shallots blended together.

Season both sides of the duck legs liberally with kosher salt.

Pack the duck legs in a plastic bag, ensuring skin to skin and flesh to flesh for coverage.

Massage the seasoning into the duck legs for about 5-10 minutes.

Refrigerate the duck legs overnight to allow flavors to penetrate.

Wipe off excess salt and seasoning from the duck legs using paper towels.

Melt duck fat and pour a little into the bottom of the cooking container.

Place the duck legs in the container, ensuring they are covered with duck fat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary