Classic Duck Confit Recipe

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.

Salt the duck legs liberally on one side and then the other, and add black pepper.

Place the duck legs in a plastic bag with the salt, pepper, sliced garlic, bay leaves, rosemary, and thyme, and refrigerate overnight.

The next day, remove the duck legs from the refrigerator and rinse them under cold water to remove excess salt and spices, then pat dry with paper towels.

Trim the knuckles from the duck legs and set them aside.

In a skillet, heat duck fat over medium heat until liquefied.

Sear the duck legs skin-side down in the heated duck fat until browned, then remove them from the skillet.

In the same skillet, sweat sliced shallots and crushed garlic in the remaining duck fat until fragrant.

Deglaze the pan with dry red wine, scraping up any browned bits, and reduce the wine until it thickens to a syrup-like consistency.

Add chicken stock to the reduced wine and simmer for about 20 minutes to thicken the sauce.

If desired, add veal glace to deepen flavor and thicken the sauce, or use a cornstarch slurry as an alternative.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens