Name: French-Style Duck Confit with Crispy Skin
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 16 h
Cuisine: French
Ingredients: 4 duck legs (skin-on, bone-in); 4 cups duck fat (or more as needed); 2 tablespoons coarse sea salt; 1 teaspoon black pepper; 3 cloves garlic (crushed); 2 sprigs fresh thyme; 1 sprig fresh rosemary (optional); 2 bay leaves; ½ teaspoon ground allspice (optional, for extra depth); 1 tablespoon duck fat (reserved from cooking); Roasted or sautéed potatoes; Green beans or a fresh salad; Dijon mustard

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Short Description

Duck Confit is a classic French dish featuring tender, fall-off-the-bone duck legs that are slow-cooked in their own fat, then crisped to perfection. This rich and flavorful dish is perfect for an elegant dinner, yet surprisingly easy to prepare at home with just a few ingredients and a bit of patience.

Why You’ll Love This Recipe

Traditional French cooking technique that enhances flavor
Ultra-tender duck with crispy, golden-brown skin
Can be made ahead and stored for weeks
Perfect for a special occasion or gourmet home-cooked meal
Pairs beautifully with roasted potatoes, salad, or vegetables

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Duck Confit:

Duck legs (bone-in, skin-on)
Kosher salt
Black pepper
Garlic cloves, smashed
Fresh thyme sprigs
Bay leaves
Duck fat (or a combination of duck fat and olive oil)

For Crisping the Skin:

Extra duck fat or olive oil
Sea salt

Optional Serving Suggestions:

Roasted potatoes (classic pairing)
Sautéed greens (spinach, Swiss chard, or green beans)
French baguette or crusty bread
Dijon mustard

Directions

Step 1: Cure the Duck (24 Hours Before Cooking)

Pat the duck legs dry and place them in a dish.
Rub the duck generously with salt, black pepper, garlic, thyme, and bay leaves.
Cover and refrigerate for 24 hours to cure, which enhances flavor and tenderness.

Step 2: Cook the Duck Confit

Preheat the oven to 225°F (110°C).
Rinse off excess salt from the duck and pat dry with paper towels.
Place the duck legs in an oven-safe dish or Dutch oven, skin side down.
Pour melted duck fat over the duck legs until they are fully submerged.
Cover with foil and bake for 2.5 to 3.5 hours, until the meat is tender and easily pulls away from the bone.

Step 3: Store or Serve

To store: Let the duck cool in its fat and refrigerate for up to 1 month in an airtight container.
To serve immediately: Remove the duck legs from the fat and let them rest for 10 minutes before crisping.

Step 4: Crisp the Skin

Heat a skillet over medium-high heat with a little duck fat.
Place the duck legs skin-side down and cook for 3–5 minutes until the skin is golden and crispy.
Flip and warm the other side for 1–2 minutes.
Serve immediately with your favorite sides.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Curing Time: 24 hours
Cook Time: 3 hours 30 minutes
Total Time: 27 hours 45 minutes (including curing)

Variations

Garlic & Herb Confit: Add rosemary and extra garlic for a more aromatic flavor.
Spicy Confit: Rub with smoked paprika and cayenne before curing.
Citrus Twist: Add orange zest and a splash of Grand Marnier to the curing mix.
Duck Confit Hash: Shred the duck and mix with crispy potatoes for a French-inspired breakfast.
Asian Fusion: Glaze with hoisin sauce and serve with rice or steamed buns.

Storage/Reheating

Refrigeration: Store in an airtight container, submerged in duck fat, for up to 1 month.
Freezing: Freeze in its fat for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Pan-sear skin-side down until crispy or warm in a 325°F (165°C) oven for 15 minutes.

FAQs

Can I use chicken instead of duck?

Yes! Chicken legs can be cooked using the same method, but they will require less fat.

What can I do with leftover duck fat?

Use it for roasting potatoes, cooking vegetables, or making delicious scrambled eggs.

Why is my duck skin not crispy?

Make sure to dry the duck skin well before searing and cook it over medium-high heat until golden brown.

Can I use store-bought duck fat?

Yes, store-bought duck fat works perfectly if you don’t have enough from the duck itself.

Do I have to cure the duck overnight?

Curing enhances the flavor, but if short on time, cure for at least 4 hours.

Can I make duck confit without duck fat?

You can use olive oil or a mix of butter and oil, but the flavor won’t be as traditional.

What sides go well with duck confit?

Crispy potatoes, sautéed greens, lentils, or a fresh salad with Dijon vinaigrette.

Can I bake the duck at a higher temperature?

Slow cooking at a low temperature (225°F/110°C) ensures tenderness and rich flavor.

How do I remove excess salt after curing?

Simply rinse the duck under cold water and pat it completely dry before cooking.

Can I make this recipe ahead of time?

Yes! Duck confit is a make-ahead dish and actually gets better with time.

Conclusion

French-Style Duck Confit with Crispy Skin is an elegant and delicious dish that’s surprisingly simple to prepare. With rich flavors, melt-in-your-mouth tenderness, and golden, crispy skin, this dish is perfect for impressing guests or enjoying a gourmet meal at home. Serve it with classic French sides and enjoy a true culinary delight!