Duck Leg Confit Recipe

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This is a very simple dish to make it's just takes a long time to do it !
But what you end up with is well worth the time and it will keep for week's in the frig and the flavors just get better with time. You can get the duck fat a any food supply house or if you know a Chef ask them to save it for you. I will store the duck for 3 to 4 weeks before I use it. I like to serve this with a small salad with bleu cheese , poached pears ,arugula Confit baby potato's or any thin you like can be served as an App. or a main course.

Prep time:
Cook time:
Servings: 8



  1. Wash and trim the duck legs and pat dry
  2. Air dry 1 hour on a wire rack
  3. Place 1/8 in. salt in a shallow pan
  4. Add the duck and cover with salt
  5. ( you will not use the whole pound see photo )
  6. Place in frig for 12 hours
  7. Remove the duck and brush off all the salt or rinse very quick and pat dry
  8. Allow to air dry for 1 hour
  9. Melt the duck fat at 225 F
  10. Place the duck in a single layer in to a high sided oven proof pan
  11. Add the garlic , thyme , peppercorns and the duck fat
  12. Bake for 2 1/2 to 3 hours at 225 F or until the duck pulls from the bone very easy
  13. Allow to cool remove all the garlic, thyme and peppercorns and transfer to a plastic container cover with the duck fat and tap out the air.
  14. Store in the frig
  15. Save all the duck fat as this can be used over and over again.
  16. After the duck has sat for a few weeks remove from the fat and place on a wire rack to allow all the excess far to drain away
  17. Bake in the oven at 400 F until the duck reaches a temp of 165 F and the skin is nice and golden brown
  18. Serve a App. or main course


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