How to Make Duck Confit (French Slow Roasted Duck Legs)

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.

In a large bowl, add 2 lb of duck legs with skin on and bone in.

Add 4 teaspoons of kosher salt, 6 to 8 sprigs each of thyme, sage, rosemary, and oregano, 6 smashed garlic cloves, 1 peeled and roughly sliced shallot, 1 tablespoon of freshly cracked black peppercorns, 1 tablespoon of whole allspice, 8 star anise, 2 to 3 bay leaves, 2 teaspoons of juniper berries, and 8 whole cloves to the bowl.

Mix all the ingredients together until the duck legs are well coated.

Transfer the duck legs skin side up into an oven-safe dish that fits them in a single layer.

Cover the dish with aluminum foil and place it in the fridge to chill for 12 to 24 hours.

After chilling, brush off the cure ingredients and rinse the duck legs gently under cool water.

Pat the duck legs dry with paper towels.

Preheat the oven to 220°F (104°C) and place a rack in the middle of the oven.

Place the duck legs into a small metal roasting pan with high sides or a Dutch oven.

Add about 22 oz of rendered duck fat over the duck legs, ensuring they are mostly covered.

Place the Dutch oven over medium-high heat until the fat starts boiling.

Remove from the stove and cover the top surface with parchment paper, gently pushing down to remove air bubbles.

If using a roasting pan, cover with a double layer of aluminum foil or a lid if using a Dutch oven.

Transfer to the oven and slow cook for 6 to 8 hours.

After cooking, carefully remove one duck leg and check tenderness; the meat should easily fall apart.

Preheat the oven to 465°F (240°C) for crisping the duck.

Place a wire rack over a deep roasting pan and remove the duck legs from the fat, patting off excess oil with paper towels.

Pour about 1 inch of boiling water into the roasting pan.

Place the duck legs skin side up on the wire rack and roast for 20 to 24 minutes until the skin is golden and crispy, rotating the rack halfway through.

Allow the duck legs to rest briefly before plating and serving.

Cooking Techniques

Equipment Needed

Spice Level: