Crispy Duck Confit Recipe - Learn How to Make the Real Deal

duck fat

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more budget-friendly.

duck legs

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner, and pork shoulder is a cost-effective alternative.

Sprinkle coarse salt over 2 of the 4 duck legs.

Chop fresh thyme and parsley, including the stems, and pack them on top of the duck legs.

Cut garlic in half and roughly chop, then place on top of the herbs.

Slice onion and pack on top of the garlic.

Layer the remaining 2 duck legs on top and season with salt and black pepper.

Add more herbs and crushed bay leaves on top of the second layer of duck legs.

Wrap the dish in saran wrap and place a weight on top to press the herbs against the duck.

Refrigerate for 3 days to marinate the duck legs.

After 3 days, remove the plastic wrap and rinse the duck legs under cold water to remove excess salt and herbs.

In a large pot, submerge the duck legs in duck fat, ensuring they are completely covered.

Cook the duck legs in the fat at 250°F for about 3 hours until tender.

Once cooked, let the duck drain and cool overnight until the meat hardens.

Strain the duck fat and set aside for later use.

Heat a sauté pan and add a couple spoonfuls of duck fat.

Place the duck legs skin-side down in the pan and cook on low to medium heat for about 10 minutes until the skin is crispy.

In the same duck fat, add diced potatoes and cook until golden brown and crispy.

Slice 5 garlic cloves thinly and add to the potatoes off the heat, cooking until light brown.

Strain the potatoes and garlic through a strainer to remove excess fat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens