Duck Confit - The Classic Method | Chef Jean-Pierre

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.

Defrost the duck legs overnight in the refrigerator.

Trim any excess fat from the duck legs using a boning knife.

Generously salt the duck legs to draw out moisture, using enough salt to cover them well.

Place the duck legs skin-side down in the refrigerator for the first 12 hours, then flip them over for the next 12 hours.

After 24 hours, check for liquid that has been drawn out from the duck legs.

Do not rinse the duck legs; instead, pat them dry with a paper towel.

Place the duck legs in a heavy pot and cover them completely with duck fat.

Add bay leaves and a little black pepper to the pot with the duck legs.

Preheat the oven to 250°F (121°C).

Cook the duck legs in the oven for several hours until tender and the meat pulls away from the bone.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary