Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

French-Style Duck Confit with Crispy Skin

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: clara
  • Prep Time: 15 minutes (+12 hours curing)
  • Cook Time: 3 hours 30 minutes
  • Total Time: 16 hours (including curing)
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Slow-Cooked & Pan-Seared
  • Cuisine: French

Description

Duck Confit (Confit de Canard) is a classic French dish featuring slow-cooked duck legs preserved in their own fat, resulting in incredibly tender meat with crispy, golden skin. Traditionally served with roasted potatoes or a light salad, this dish is rich, flavorful, and perfect for a gourmet meal at home.

Ingredients

Units Scale

For the Duck Confit:

  • 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
  • 1/2 teaspoon ground allspice (optional, for extra depth)

For the Crispy Skin Finish:

  • 1 tablespoon duck fat (reserved from cooking)

For Serving (Optional):

  • Roasted or sautéed potatoes
  • Green beans or a fresh salad
  • Dijon mustard

Instructions

1. Cure the Duck (Overnight for Best Flavor)

  1. Pat the duck legs dry with paper towels.
  2. Rub the salt, black pepper, and allspice all over the duck legs.
  3. Place the duck in a shallow dish, adding the garlic, thyme, rosemary, and bay leaves. Cover and refrigerate for 12-24 hours.

2. Slow-Cook the Duck (Confit Method)

  1. Preheat the oven to 225°F (110°C).
  2. Rinse the duck legs lightly to remove excess salt and pat dry.
  3. In a deep ovenproof dish or Dutch oven, place the duck legs skin-side down and cover completely with melted duck fat.
  4. Cover with foil or a lid and cook in the oven for 2.5 to 3.5 hours, until the meat is tender and easily pulls away from the bone.
  5. Remove from the oven and let the duck cool in the fat.

3. Crisp the Skin Before Serving

  1. Remove the duck legs from the fat and scrape off excess fat.
  2. Heat 1 tablespoon duck fat in a skillet over medium-high heat.
  3. Place the duck legs skin-side down and cook for 4-5 minutes, until the skin is golden brown and crispy.

4. Serve & Enjoy

  1. Serve immediately with crispy potatoes, salad, or green beans.
  2. Pair with a glass of red wine (e.g., Bordeaux or Pinot Noir) for an authentic experience.

Notes

  • Make Ahead: Duck confit can be stored in duck fat for up to 1 month in the fridge.
  • No Duck Fat? Use a mix of olive oil and butter, though duck fat gives the best results.
  • Extra Crispy Skin: For an even crispier finish, broil the duck for 2-3 minutes in the oven after pan-searing.

Find it online: https://recipe.ukfinda.com/french-style-duck-confit-with-crispy-skin/