Duck Confit (French Slow Roasted Duck Legs)

duck fat

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option and can be used for confit.

duck legs

🥗Healthier: chicken thighs

💰Cheaper: chicken legs

Chicken thighs are a leaner and more affordable alternative.

Coat duck with dry cure: Place duck legs and all the Dry Cure ingredients in a large bowl. Toss well with your hands.

Cure for 12 - 24 hours: Transfer to a ceramic or glass dish large enough so the duck fits in a single layer but snugly. Cover and refrigerate.

Rinse: Brush off cure and rinse duck under tap water to clean them. Pat dry with paper towels.

Preheat oven to 100°C/210°F with a shelf positioned in the middle of the oven.

Place duck in a small metal roasting pan with high sides, fitting snugly in a single layer.

Pour duck fat over the duck until covered.

Heat fat in pan over medium-high heat until bubbling energetically across the surface.

Cover with baking paper and tightly cover pan with foil.

Slow cook in the oven for 8 hours.

Check flesh for tenderness; meat should be fall-apart tender.

Store duck submerged in fat if desired, ensuring it is fully covered.

Preheat oven to 240°C/465°F. Place a rack over a deep roasting pan.

Remove duck from fat, allowing excess oil to drip off. Pat dry.

Pour boiling water into the roasting pan and place duck on rack, skin side up.

Roast for 40 minutes until skin is deep golden and crispy. Rotate pan as needed.

Rest briefly to cool, and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens