duck confit, a classic French bistro dish

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.

Cure the duck legs with salt, thyme, rosemary, and juniper berries for about 24 hours in the fridge.

Rinse the duck legs under cold water to remove excess seasoning and pat dry.

Warm the duck fat until liquid and place the duck legs in a baking dish, covering them with the fat.

Cover the dish with parchment paper and foil, then place it in the oven at 150°C (300°F) for 3 hours.

Check if the duck is done by wiggling the thigh bone; it should be loose.

Let the duck rest in the fat for 20 minutes after cooking.

Drain the fat and place the duck legs on a baking sheet to crisp in a higher temperature oven for about 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary