This amazing Duck Confit comes together in about 25 minutes (plus some hands-off cooking time) and all in one pot for a quick weeknight meal that your family will love! Switch up the seasonings or vegetables to suit your taste, or use it as a ‘clean out the fridge’ dish to get rid of those odds and ends lurking around in your kitchen!
Ingredient Breakdown for Duck Confit
Duck Legs
Duck legs are the star of this dish they’re rich, flavorful, and when cooked low and slow like this, they turn incredibly tender. Trust me, this recipe really allows them to shine. If you can’t find duck legs, you can use chicken thighs for a similar result. Just keep in mind that the cooking time may slightly vary.
Salt
You’ll need about 1 tablespoon of salt to properly cure the duck legs. Salt is essential here; it draws moisture out and infuses the meat with flavor. I prefer sea salt for its texture and taste, but kosher salt will also do the job. Just be cautious with table salt it’s more concentrated, so you might want to reduce the amount to about 2 teaspoons.
Garlic Cloves
A few cloves of garlic (about 4, minced) will add an irresistible aroma and tons of flavor to your confit. Garlic is going to give you the best depth of flavor here! If you’re not a garlic fan, feel free to cut back or even skip it, but honestly, I wouldn’t recommend it!
Thyme
Fresh thyme is a must-have herb, use about a tablespoon of fresh thyme or a teaspoon of dried thyme. I just love the warmth and earthiness it adds. If thyme isn’t available, rosemary or even bay leaves can make for great substitutes!
Duck Fat
You’ll need enough duck fat (around 2 cups) to cover the duck legs completely. Duck fat is glorious it gives the confit a delectable richness and enhances the overall flavor. If you’re in a pinch, you could use olive oil, but I highly recommend using duck fat if you can find it. It’s worth it, trust me!
Pepper
And don’t forget a couple of pinches of pepper to spice things up a bit! Freshly cracked black pepper works best and gives a lovely little kick.
How to Make Duck Confit
Let’s get right into it! These easy instructions will have you diving into some delicious comfort food in no time!
Cure the Duck Legs : Rub the duck legs with salt, minced garlic, thyme, and pepper. Place them in a dish or a resealable bag and let them cure in the refrigerator for 24 hours. This step is crucial for maximum flavor!
Preheat the Oven : When you’re ready to cook, preheat your oven to 225°F (107°C). This slow and steady cooking method is key to tender, flavorful duck.
Prepare the Duck for Cooking : Rinse the duck legs to remove the excess salt and pat them dry with a paper towel. Place them in a baking dish and cover them entirely with duck fat. It should fully envelop the meat.
Cook the Duck : Place the dish in the oven and cook the duck legs for 2-3 hours, until the meat is tender and pulls away from the bone easily. The slow cooking allows the flavors to meld beautifully while keeping the meat juicy.
Cool in Duck Fat : Once you take the duck out of the oven, let it cool in the fat. This helps keep it moist and flavorful. Plus, you can store the duck legs submerged in the duck fat; it will keep them protected and ready for reheating!
Sear for Crispiness : When you’re ready to serve, remove the duck legs from the fat (save the fat for future use, it’s liquid gold!). Heat a skillet over medium-high heat and sear the duck legs skin-side down until they get that crispy, golden skin about 5-7 minutes.
Serve : Serve your perfectly confit duck legs with a fresh salad or pour a glass of red wine to make it a true feast! Trust me, your family is going to be asking for seconds!
Why I Love This Recipe
This is my go-to recipe when I want to impress without spending the entire day in the kitchen! Duck confit is ultimate comfort food that brings a touch of elegance without the hassle. I’m a real sucker for recipes that allow you to use whatever you’ve got on hand. It’s so versatile! The best part is that it transforms even the simplest of dinners into a cozy, gourmet experience.
If you loved this Duck Confit, be sure to check out my Amazing Maple Dijon Glazed Pork Tenderloin, my Crispy Baked Parmesan Pork Chops, or my Pancetta-Wrapped Asparagus!
Why This Recipe Works
Quick & Easy
You might think Duck Confit sounds fancy, but it really is quick and easy. While it does take some time in terms of cooking, once you pop it in the oven, you can just set it and forget it for a couple of hours!
Minimal Cleanup Required
This recipe comes together all in one dish! That means less fuss in the kitchen and minimal cleanup afterward, perfect for those busy weeknights when you need dinner on the table in no time.
Customizable
You can easily swap out the herbs, spices, or fats based on what you have on hand. If you have some rosemary or sage lying around, go for it! It’s all about making this recipe your own.
Comfort Food
Duck Confit is loaded with tons of flavor and melts in your mouth. The rich duck fat enhances the taste and creates a beautiful texture that is simply irresistible.
Perfect for Meal Prep
Whether you’re preparing for the week or planning a cozy dinner, Duck Confit is a perfect meal prep option. You can make a batch and keep them in the fridge for several days, and it even tastes better after sitting in the fridge for a bit!
Serving & Storage
Serving Suggestions
Duck Confit is so versatile! Serve it with a fresh green salad, roasted vegetables, or creamy mashed potatoes. I personally love pairing it with a crisp salad dressed lightly with lemon vinaigrette, it cuts through the richness perfectly.
How Long It Keeps
In the fridge, Duck Confit will last up to 5 days. Keep it in an airtight container covered in fat, and it’ll be ready for you to enjoy later!
Reheating Instructions
Reheat your duck legs in a skillet over medium heat for about 5-10 minutes until they’re warmed through and crispy again. If you want to keep them extra juicy, a splash of broth while reheating can help.
Can You Freeze It?
Yes! Duck Confit is freezer-friendly. Just store it in a freezer-safe container covered in fat. It can last up to 3 months in the freezer. To reheat, it’s best to thaw in the fridge overnight and then warm it up in a skillet.
So, can you see why I adore this Duck Confit? It’s not just a meal, it’s an experience. And trust me, you’ll feel like a culinary superstar when you serve it up! Enjoy those cozy nights with your family around the dinner table! For more Recipes Follow Us in our Pinterest.
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Duck Confit
- Total Time: 1620 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A quick and easy duck confit recipe that comes together in one pot, perfect for weeknight meals.
Ingredients
- 4 Duck Legs
- 1 tablespoon Sea Salt
- 4 Garlic Cloves, minced
- 1 tablespoon Fresh Thyme (or 1 teaspoon dried thyme)
- 2 cups Duck Fat
- Pinches of Black Pepper
Instructions
- Rub the duck legs with salt, minced garlic, thyme, and pepper. Cure in the refrigerator for 24 hours.
- Preheat the oven to 225°F (107°C).
- Rinse the duck legs to remove excess salt and pat dry. Place in a baking dish and cover with duck fat.
- Cook in the oven for 2-3 hours until the meat is tender.
- Allow to cool in the fat for moisture retention.
- Before serving, sear the duck legs skin-side down in a skillet until crispy, about 5-7 minutes.
- Serve with a fresh salad or alongside a glass of red wine.
Notes
This recipe can be customized with different herbs or fats based on availability.
- Prep Time: 1440 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 leg
- Calories: 500
- Sugar: 0g
- Sodium: 600mg
- Fat: 38g
- Saturated Fat: 10g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 120mg
