Traditional Duck Confit Recipe (2024)

Recipes
Recipes By Ingredients

For this classic French preparation, duck legs are cured overnight before being submerged in duck fat and gently cooked until silky and tender.

Sasha Marx

Senior Culinary Editor

Sasha is a senior culinary editor at Serious Eats. He has over a decade of professional cooking experience, having worked his way up through a number of highly regarded and award-winning restaurant kitchens, followed by years spent in test kitchens for food publications.

Learn about Serious Eats'Editorial Process

Updated September 07, 2023

WRITE A REVIEW

Why It Works

Curing duck legs with salt, alliums, and aromatics seasons the meat deeply and gives it a subtle background vegetal sweetness.
A gentle and slow cook in a low oven yields tender and silky duck confit.
Fully submerging legs in duck fat allows them to be stored for a long time after cooking, while also imparting the fat with extra flavor for subsequent cooking projects.

Duck confit is a classic French preparation that produces silky, tender meat that can be preserved (what "confit" means in French) for a long period of time, thanks to the protective, air-blocking seal formed by the rendered fat that the duck is submerged and cooked in.

For this traditional confit (the analog alternative to our more modern and streamlined sous vide duck confit recipe, we start by curing duck legs for 24 hours with salt, black pepper, and an allium cure made with shallots, onion, garlic, parsley, and thyme. This cure seasons the meat and gives it a touch of vegetal sweetness, and it's then rinsed off (which allows for the duck fat to be reused later for subsequent batches of confit). The duck legs are submerged in the fat and cooked gently in a low oven until completely tender.

Submerged in fat, the confit can be refrigerated for at least one month. Reheat and serve it with a refreshing salad or use it in dishes like French cassoulet.

January 2020

Recipe Details

Traditional Duck Confit

Prep10 mins

Cook4 hrs 5 mins

Active20 mins

Curing Time24 hrs

Total28 hrs 15 mins

Serves4 servings

Ingredients

4 duck legs (about 2 1/4 pounds total; 1kg) (see note)
1 tablespoon plus 1 teaspoon (16g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
6 large shallots (12 ounces; 340g), quartered
1 small onion (4 ounces; 110g), cut into 2-inch pieces (see note)
6 medium cloves garlic (30g)
1/2 bunch (2 ounces; 55g) flat-leaf parsley leaves and tender stems, roughly chopped
10 sprigs fresh thyme
2 teaspoons (6g) whole black peppercorns
2 to 4 cups (475 to 950ml)rendered duck fat(see note)

Directions

The Day Before Cooking Confit: Season duck legs evenly on all sides with salt; set aside. Combine shallots, onion, garlic, and parsley in food processor bowl and pulse until finely chopped but not puréed, about 15 pulses.
Transfer half the vegetable mixture to a nonreactive container that can fit duck legs snugly, such as a baking dish, and spread in an even layer. Scatter half the thyme sprigs and peppercorns over vegetable mixture, then arrange duck legs skin-side up in an even layer on top, pressing them into vegetable mixture. Distribute remaining thyme sprigs and peppercorns over duck legs, followed by the vegetable mixture, spreading it evenly so legs are well-coated. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 48 hours.
Alternatively, combine duck legs, vegetable mixture, thyme, and peppercorns in a 1-gallon zipper-lock bag. Seal bag, pressing out as much air as possible. Massage bag until duck legs are evenly coated on all sides. Lay bag flat on rimmed baking sheet and refrigerate for at least 24 hours and up to 48 hours.
When Ready to Cook: Adjust oven rack to middle position and preheat oven to 225°F (105°C). Melt duck fat, either in 3-quart saucier over low heat or in a microwave-safe bowl in the microwave. Remove duck legs from cure, wiping away as much of the cure mixture as possible before rinsing legs gently under cold water to remove all seasonings; discard cure. Pat duck legs dry with paper towels, then arrange in single layer in saucier with duck fat (if using), making sure they are completely submerged in fat. Alternatively, arrange duck legs snugly in a small baking dish and cover with melted duck fat, making sure legs are fully submerged in fat.
Cover saucier or baking dish with lid or aluminum foil, and transfer to oven. Cook until duck is completely tender and meat shows almost no resistance when pierced with a paring knife, and skin has begun to pull away from bottom of the drumstick, 3 1/2 to 4 hours.
Remove from oven and cool duck to room temperature in its cooking vessel, removing lid but keeping it submerged in fat. Once cool, cover container tightly and transfer to refrigerator, where confit can be stored for up to 1 month.

Special Equipment

Food processor, 3-quart stainless steel saucier, rimmed baking sheet

Notes

This recipe will work with all breeds of duck, but it was developed using Pekin (also known as Long Island) and Alina ducks.

If you don't have a spare onion for the allium cure, substitute with an additional 3 to 4 shallots.

The amount of duck fat needed for this recipe is dependent on the size of your cooking vessel. You need enough rendered duck fat to fully cover the legs and keep them submerged throughout cooking. You can render duck fat yourself from breaking down whole ducks or purchase containers of rendered duck fat at well-stocked supermarkets or online.

This recipe can easily be scaled up or down for any number of duck legs you want to make; just note that the ratio of rendered fat to duck may change dramatically as the size and shape of the cooking vessel does.

Make-Ahead and Storage

Duck confit can be refrigerated in an airtight opaque container, with legs completely submerged in fat, for up to 1 month. The duck fat from the confit can be reused at least 2 more times for subsequent batches of confit; after the third use, taste it for salinity as it will eventually become too salty.

How to Make Classic Duck Confit (and Give It a Koji Twist)
Break Out Your Nonstick Skillet for the Best Crispy Duck Leg Confit

Poultry Fats
Duck Mains

Nutrition Facts (per serving)
336	Calories
19g	Fat
1g	Carbs
38g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 4
Amount per serving
Calories	336
% Daily Value*
Total Fat 19g	25%
Saturated Fat 5g	26%
Cholesterol 163mg	54%
Sodium 1124mg	49%
Total Carbohydrate 1g	0%
Dietary Fiber 0g	0%
Total Sugars 0g
Protein 38g
Vitamin C 3mg	15%
Calcium 17mg	1%
Iron 3mg	17%
Potassium 12mg	0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

FAQs

What kind of duck is used for duck confit? ›

This recipe will work with all breeds of duck, but it was developed using Pekin (also known as Long Island) and Alina ducks. If you don't have a spare onion for the allium cure, substitute with an additional 3 to 4 shallots.

Get More Info Here ›

What oil is best for confit duck? ›

One of the key ingredients in a traditional duck confit recipe is the duck fat, which isn't easy for most home cooks to source pre-made. Rendering your own fat from the duck takes more time than most people have, so this easy recipe includes my substitute alternative for duck fat: extra virgin olive oil.

How do you get crispy skin on duck confit? ›

Skin crisping: Pour 2.5cm / 1″ boiling water water into a roasting pan, then set a rack over the pan. Place the duck on the rack, skin side up. Serve straight away while the skin is at it's crispiest best!

Read On ›

What does duck confit mean in French? ›

Confit refers to the process of slow cooking and storing food in fat. Confit is a French word that means "preserved." In the confit method, meats are cooked in fat for a long time at low temperatures. This renders tough cuts like duck legs more tender, and when stored in duck fat in a cool place, they last all winter.

Can you overcook duck confit? ›

It sounds like a reliable and mistake-proofed cooking method — that low and slow approach. But it is possible to overcook duck confit. We ordered the fondue and really enjoyed it. The server told us a story that perked up my ears — and he had no idea about my book.

View Details ›

Is duck confit healthy? ›

There are several health advantages to duck confit. Monounsaturated fats, which are excellent for your heart, are abundant in duck fat. A good supply of protein, iron, and amino acids that your body needs to operate correctly is also included in duck confit.

Show Me More ›

What kind of duck does Gordon Ramsay use? ›

Gordon Ramsay recommends that you buy either Gressingham or Barnaby duck breasts – both breeds are prized for their superlative flavour.

Explore More ›

Do you need to cure duck before confit? ›

Before cooking, classic confit recipes call for curing duck legs for a day or two with salt, spices, herbs, and often aromatics. The cure deeply seasons the meat, which then imparts flavor to the fat that it is cooked in.

Why does duck confit last so long? ›

Since the just-cooked food is nearly sterile as it is submerged and is cut off from any potential bacterial contamination sources, it can be thusly stored for a very long time indeed. Properly confit'ed duck legs, for instance, can last several weeks in a cool room, or several months in a refrigerator.

Can you reuse duck fat from confit? ›

You can reuse the fat for subsequent rounds of confit or other duck fat–related recipes. Just strain the fat into a clean container and pop it back in the fridge. Once the fat has chilled and solidified, you can separate it from the jellied duck confit juices that will have settled at the bottom of the container.

Discover More ›

What is the secret to crispy duck skin? ›

Completely defrost the duck in the refrigerator for 1-2 days, if using frozen. Once defrosted, rinse and pat dry. For best results, let the duck sit uncovered in the refrigerator overnight. This will help to dry and crisp the skin.

Read On ›

What to eat with duck confit? ›

Of course, duck confit and white Tarbais beans are a natural pairing, best experienced in cassoulet. But another favorite is duck confit with lentils, as this recipe attests. Get French green lentils, often called lentilles du Puy, if you can find them. Serve over creamed sorrel or spinach.

Why isn't my duck skin crispy? ›

The real trick here is to score the skin prior to cooking, which will let the fat render a little faster. Then, it's as simple as starting to cook that duck skin down – and probably for much longer than you'd think!

Find Out More ›

How to eat duck confit? ›

Crisped in the oven or on a grill, shredded duck confit is perfect on a salad. Our recipe for crispy duck salad with Thai chile and lime dressing is bright and refreshing. Or try an Ariane favorite: duck salad in the style of Gascony.

Read The Full Story ›

What is duck served with in France? ›

Confit de canard

The name confit stems from the past participle of the French verb confire, meaning to preserve. Duck confit is so rich and savory that it is usually served on its own, without sauce. However, a side of puy lentils makes an excellent accompaniment to this dish.

What is traditionally served with duck? ›

The best side dishes to serve with roast duck are mashed potatoes, yellow rice, french fries, Brussels sprouts with bacon, ratatouille, grilled asparagus, mushroom risotto, deviled eggs, baked zucchini, eggplant salad, butternut squash, carrot mash, blistered tomatoes, mashed sweet potatoes, and caramelized carrots.

Is duck confit served hot or cold? ›

Duck confit is best when it's served warm, so remove the duck pieces from the refrigerator an hour before cooking to let it come to room temperature. A meat thermometer will tell you if the duck is done. The internal temperature should be 165°F.

Know More ›