Duck Confit (French slow-cooked duck) Recipe

Duck Confit, or Confit de Canard, is an adored, age-old French preparation for duck legs that are slow-cooked in fats till meltingly tender, then crisped to golden perfection. A conventional French recipe taught to me by our resident French Chef JB, you may be amazed how low effort it’s – and no buckets of duck fats required!

Sometimes, I prefer to dedicate per week of recipes to a theme. This week, it’s French Bistro Week!!

Following Monday’s French Goat’s Cheese Salad starter, I current as we speak’s Duck Confit because the delicious predominant. As for Friday? Lemon Tart – the proper French dessert ending to this menu! We’ll spherical out the week with an unimaginable French dessert, after all!!

Referred to as Confit de Canard in French, Duck Confit is a sublime and traditional French bistro dish. Confit (pronounced kon-FEE) right here refers back to the methodology of slow-cooking the duck in its fats, yielding gorgeously tender meat. The legs are then briefly sizzled in a scorching pan or oven till the paper-thin pores and skin is splendidly crisp.

Confit historically was finished for preservation functions, permitting the duck to be saved for lengthy intervals. This nonetheless has advantages as we speak as a result of it means we will simply make Duck Confit forward of time and maintain it to be used each time the flamboyant takes us!

This recipe for Duck Confit involves you by means of a stellar French chef I work with, Jean-Baptiste Alexandre. And for me it’s a game-changer. Why? For one, the strategy is extremely easy. It’s extra forgiving and fewer messy than even a roast chicken, and much much less graft than, say, fried chicken!

However the actual clincher is that this: Not like most Duck Confit recipes, this one DOESN’T require litres of duck fats! By arranging the legs snugly for cooking, you want far much less fats than you suppose – at most just a few cups – which will be re-used or saved for months.

Straightforward and scrumptious. Environment friendly and preferrred for making forward. Indulgent and fashionable. I’m operating out of packing containers to tick right here! Should you’ve at all times needed to strive your hand at Duck Confit, now’s the time!

An preliminary in a single day treatment ensures our duck legs are seasoned with throughout, the meat delicately perfumed with the herbs, spices and garlic.

Subsequent, slow-cooking the legs below duck fats softens the meat till it’s tender, silky, and simply melting within the mouth. Residual melted duck fats clinging to the meat reinforces the wealthy duck flavour, whereas setting issues up for the final step.

A closing blast within the oven is all that’s wanted for that extra cooking fats to sizzle and crisp up the pores and skin. Outcome? Scrumptious, paper-thin duck pores and skin that crackles as you chop by means of it with a knife into the darkish, velvety flesh beneath … oh my!! 🤤

The lower of duck used for Duck Confit are duck legs. It’s the decrease leg plus the thigh connected, a poultry lower often called a maryland right here in Australia.

It should be bone-in and with the pores and skin on. As a result of it ain’t Duck Confit with out crispy pores and skin!

To confit meat means to sluggish prepare dinner in fats, often the meat’s personal fats. So for Duck Confit we use duck fats. Today, you’ll discover duck fats offered in jars within the pantry aisle of grocery shops alongside different oils. Whereas these merchandise have been thought-about very “connoisseur” 10 years in the past with hefty value tags to match, today they’re much higher worth and simpler to seek out. The fats will be re-used a number of instances and can maintain sealed within the freezer for six months or longer.

Technically any fats or oil can be utilized to confit a meat. Nevertheless in conventional French delicacies it’s commonest to make use of the identical animal fats as from the meat you’re cooking. The reason being partly historic: in case you’re a farmer who has simply harvested a bunch of geese and plan to protect some, you’ll doubtless have loads of duck fats mendacity round too. The opposite cause is the flavours are extra naturally extra harmonious.

Right here’s one model of duck fats that’s offered at grocery shops in Australia:

How a lot duck fats you want

We minimise the quantity of duck fats required by utilizing a small roasting pan that the duck matches in snugly. When you can depend on some fats being launched by the duck itself through the sluggish roasting time, it doesn’t truly elevate the fats ranges.

One of many key traits of Duck Confit is the unimaginable, delicate however advanced fragrance of herbs and spices that’s infused throughout the duck. We use a whole lot of the stuff. So much!!

• Recent herbs – Thyme, sage, rosemary, oregano and bay leaves. Don’t underestimate the facility of those contemporary herbs!

  Dried herb substitute: If you’re lacking one in all these herbs, use about 1 tsp of the dried herb equal. Attempt to keep away from substituting greater than one of many contemporary herbs with dried as a result of it’s not fairly the identical. Nevertheless, in and emergency, sure I might use dried herbs for all and sure it’ll nonetheless be fabulous!

• Garlic – Smash the garlic clove with the aspect of a knife to make the clove burst open however nonetheless largely stay in a single piece. This releases the flavour of the garlic to subtly infuse the duck with garlic while making it straightforward to select later;

• Eschalots – Also called French onions, these are known as “shallots” within the US. They appear to be child onions, however have purple-skinned flesh, are finer and sweeter. To not be confused with what some folks in Australia name “shallots” ie the lengthy inexperienced onions; and

• Spices – Entire black peppercorns, coriander seeds, star anise, juniper berries and cloves (complete).

Are you able to be shocked how extremely straightforward it’s to make Duck Confit? Oui? Right here we go!

Overview

Right here’s an summary of the steps. I’m offering extra visuals than typical as a result of I believe this isn’t an on a regular basis recipe for most individuals. However I promise it’s easy!

1. Treatment duck for 12 – 24 hours in a dry treatment of salt, herbs and spices;

2. Submerge in duck fats, prepare dinner in oven for 8 hours at a really low temperature. We use a small pan to minimise the quantity of duck fats required, and I often sluggish prepare dinner in a single day;

3. Crisp pores and skin in a scorching oven, utilizing a rack set over a pan of boiling water to maintain the flesh on the underside moist. It is a far more practical and simpler methodology than the same old pan-frying or broiling/grilling known as for in most recipes.

Half 1: Dry-cure duck

1. Coat duck with salt, herbs and spices: Place duck legs and all of the curing substances in a big bowl and toss properly together with your fingers.

2. Treatment 12 -24 hrs: Switch to a ceramic or glass dish giant sufficient so the duck legs slot in a single layer however snugly, so they’re cosied up with all these herbs and spices. Cowl and refrigerate for 12 – 24 hours (not is important).

3. Rinse: Brush off the treatment. Rinse duck below faucet water to wash them, eradicating all salt and different bits. Pat dry with paper towels.

Half 2: Put together for cooking

1. Place duck in a comfortable roasting pan: Place duck in a small metallic roasting pan with excessive sides by which they match snugly, touching one another, however in a single layer. The pan I take advantage of is 27cm x 21cm (10.5″ x 8″);

   You want a pan with excessive sides so scorching duck fats doesn’t slosh out once you deal with it – scorching fats and fingers don’t combine! It’s finest if it’s a metallic roasting pan so you’ll be able to put it straight on the range to kickstart the fats heating step (step 3 beneath);

2. Cowl with duck fats: Pour fats over duck legs. You want sufficient so they’re just about totally submerged. Slightly little bit of the pores and skin or bone above the floor is okay as a result of the duck will shrink below because it cooks. The principle goal right here is to make sure the flesh is totally submerged;

3. Warmth fats: Place the pan instantly on the range over medium-high warmth till the fats is effervescent energetically throughout the entire floor (ie not simply across the edges);

4. Cowl with paper: Flip the range off. Cowl the duck with baking/parchment paper lower to dimension so it sits flat on the oil floor. Press it gently all the way down to take away air bubbles.

   This paper lid is a cooking approach much like a cartouche which is used to entice warmth and maintain meals submerged throughout braising or confit like this.

   Cowl the pan tightly with a double layer of foil. Now you’re prepared for sluggish roasting!

Half 3: Gradual-cooking (confit)

1. Gradual-cook: Fastidiously switch to the oven. (Be very cautious! Sizzling duck fats is harmful!) Gradual-cook for 8 hours at 100°C / 210°F (80°C fan). I sometimes do that in a single day. In an oven this low, I really feel completely secure snoozing away!

2. Take away from oven: That is what it seems like when it comes out of the oven. It’ll look completely unimpressive with pale and flabby pores and skin. However simply wait! The very best is but to return!

3. Examine flesh is cooked: By this stage, the duck flesh ought to be ultra-tender and “disintegrate at a contact” however nonetheless connected to the bone. There’s two methods to test:

Meat finished, at this stage the duck can both be crisped up within the oven to serve immediately, or saved within the fridge / freezer nonetheless submerged in fats. Therein lies the great thing about Duck Confit – you’ll be able to have this wonderful dish sitting round able to impress the pants off some fortunate individual on the drop of a hat!

Half 4: Long run storage (optionally available)

Right here’s how you can retailer the duck within the fridge (5 days) or freezer (3 months or extra) if you’re planning to maintain it to serve at a later date.

These of you accustomed to Duck Confit is perhaps pondering, “However isn’t the entire level of confit that you may maintain the meat sealed below fats simply the fridge for weeks and even months, and will probably be good to eat?” The reply is sure, historically Duck Confit could be saved long-term in only a cool place. In 99.99% of instances it’ll maintain completely like this. Should you’re comfy doing this, you’ll be able to. Nevertheless out of an (over) abundance of warning I like to recommend preserving within the fridge not than common meals, and freezer for any length previous this.

1. Cowl with duck fats: Whereas the duck continues to be heat, take away from the roasting pan right into a non-reactive container by which they match snugly. They are often stacked or in a single layer, simply so long as the duck fats covers the duck fully. Do that whereas the duck continues to be heat as they’re pliable so you’ll be able to prepare them in essentially the most space-efficient method.

2. Pressure duck fats: Pressure the duck fats right into a jug, then depart it for a bit to let the duck juices settle on the backside. Then pour the duck fats over the duck legs, abandoning many of the duck juice;

3. Cowl and freeze: As soon as totally cool, cowl with a lid and place in fridge (5 days) or freezer (3 months). The fats will solidify and switch white. If you’re comfy, you’ll be able to maintain simply within the fridge for at the very least a number of months, as is conventional!;

4. To prepare dinner: If the duck was frozen, thaw it in a single day within the fridge. Then warmth duck gently within the microwave to soften the fats so the duck will be eliminated. Proceed with the recipe to crisp up the pores and skin and reheat the duck.

Half 5: Crisping pores and skin and ending the Duck Confit

1. Put together for roasting: Take away duck from fats, permitting extra to drip off. Dab extra fats off with paper towels;

2. Pores and skin crisping: Pour 2.5cm / 1″ boiling water water right into a roasting pan, then set a rack over the pan. Place the duck on the rack, pores and skin aspect up.

   The water retains the flesh of the duck extremely moist while permitting the pores and skin to crisp up fantastically. This methodology of crisping up the pores and skin works much better than the stove-searing strategies that different recipes use. It provides essentially the most even color and, extra importantly, crispy pores and skin throughout! In distinction, though quicker, pan searing will solely crisp the pores and skin the place the pores and skin is involved with the pan;

3. Crisp pores and skin: Roast duck for 40 minutes in a scorching oven (240°C / 465°F (220°C fan)) till the pores and skin is a deep golden color and crispy. Rotate the pan as wanted to make the color even throughout. You gained’t have issues with smoke as a result of the fats will drip down into the water; and

4. Serve immediately whereas the pores and skin is at it’s crispiest finest! There is no such thing as a must relaxation duck as a result of the meat is already cooked. Actually, the pores and skin loses crispiness if it’s sitting round.

Crispy pores and skin…..

… and tender, flavour-infused flesh. It’s that magical mixture hits my carnivore candy spot each single time! 😉

Probably the most conventional manner Duck Confit is served in France is on a mattress of lentils. The earthy lentils are an ideal match for the wealthy and gamey duck. It is a French Lentil Ragout – sure that’s proper, I stated a ragout! It’s mouthwateringly good, and a worthy serving companion to Duck Confit.

Add a bowl of leafy greens tossed evenly with a French Dressing, and voila! You’ll really feel identical to you’re in a comfy bistro or a bustling brasserie tucked within the again streets of Paris! – Johnsat x

PS. Dessert is approaching Friday. 😇

Duck Confit (French slow-cooked duck) Recipe

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Serves: 4 Prep Time: 15 minutes Cooking Time: 8 hours 8 hours

Nutrition facts: 463 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 x 250g / 8oz duck legs , skin on, bone in (aka maryland); (Note 1)
• 750 ml / 25 oz duck fat (Note 2)
• 4 tsp cooking/kosher salt (Note 4)
• 1/3 cup thyme sprigs , lightly packed
• 1/3 cup sage sprigs , lightly packed
• 1/3 cup rosemary sprigs , lightly packed
• 1/3 cup oregano sprigs , lightly packed
• 6 cloves garlic , smashed with skin on
• 1 eschalot (US: shallot), peeled and sliced 0.7cm (1/3") thick
• 1 tbsp black peppercorns
• 1 tbsp coriander seeds
• 8 star anise
• 2 bay leaves
• 2 tbsp juniper berries
• 8 cloves

Instructions

1. Coat duck with dry cure: Place duck legs and all the Dry Cure ingredients in a large bowl. Toss well with your hands.
2. Cure 12 – 24 hrs: Transfer to a ceramic or glass dish large enough so the duck fits in a single layer but snugly. Cover and refrigerate for 12 – 24 hours (no longer is necessary).
3. Rinse: Brush off cure and rinse duck under tap water to clean them (remove all salt and black bits). Pat dry with paper towels.
4. Preheat oven to 100°C/210°F (80°C fan) with a shelf positioned in the middle of the oven.
5. Roasting pan: Place duck in a small metal roasting pan with high sides. They should fit snugly, touching each other, but in a single layer. (Note 5)
6. Cover with duck fat: Pour fat over duck. It should pretty much cover the legs. (Note 6)
7. Heat fat in pan: Place pan on the stove over medium-high heat. Heat fat until bubbling energetically all across the surface (ie not just around the edges).
8. Cover with paper: Turn off stove. Cover surface with baking / parchment paper, cut to size so it sits on the surface of the fat over the duck. Gently push down to remove air bubbles. Cover pan tightly with a double layer of foil.
9. Slow cook: Carefully transfer to the oven. Cook for 8 hours.
10. Check flesh: Remove one duck leg (gently). Turn over to check the flesh side – meat should be fall-apart tender. Leg should also give easily when pressure is applied to the joint (see video).
11. Duck can be stored submerged in fat at this stage. The meat juice should be strained off first.
12. Remove duck to a non-reactive container in which they fit snugly. (Note 7) Pour over cooled duck fat, leaving juice sediment behind. Ensure it fully covers the duck (push duck under while warm and pliable as needed, using tongs).
13. Once fully cool, cover with lid and place in fridge (5 days) or freezer (3 months). Fat will solidify.
14. To cook, heat duck gently in a container in microwave to melt the fat. Proceed with recipe.
15. Preheat oven to 240°C/465°F (220°C fan). Place a rack over a deep roasting pan.
16. Remove duck from fat: Remove duck from fat, allowing excess oil to drip off. Pat excess oil off with paper towels.
17. Prepare for roasting: Pour 2.5cm / 1" of boiling water water into the roasting pan (steam keeps flesh moist). Place duck on rack, skin side up.
18. Crisp skin: Roast duck for 40 minutes until the skin is a deep golden and crispy. Rotate pan as needed for even colour. (You won't have problems with fat smoking as it drips into the water)
19. Serve: Rest briefly to cool, and serve! A classic French side dish for Duck Confit is Lentil Ragout. (pictured in post)

Notes

1. Duck legs – This dish calls for the upper duck leg with the thigh attached, a cut also known as a “maryland” here in Australia. It must be skin on and bone in. If frozen, thaw completely and pat dry well with paper towels before commencing the recipe.
In my photos I’ve trimmed off the end of the leg bone, for a neater look. You don’t have to do this!
2. Duck fat – Sold in jars at large grocery stores these days! Australia: Woolworths, Coles, Harris Farms. The price has come down significantly in the past 5 years. I use duck fat from the aisle rather than fridge section.
3. Dry Cure ingredients notes:
Fresh herbs measurement – Use sprigs and lightly pack them into cup measures. Use ingredient photos in post and the recipe video for visual guide, or weights provided in recipe.
Smashed garlic – Place side of large knife on garlic then use the heel of your hand to bash the side of the knife once, making the garlic burst open but mostly hold together.
Eschalots –Also known as French onions, and called “shallots” in the US. They look like baby onions, but have purple-skinned flesh, are finer and sweeter. Not to be confused with what some people in Australia call “shallots” ie the long green onions.
4. Salt – Measurements are for cooking/kosher salt which have larger grains than table salt. If you only have table salt, reduce by 1/4 (otherwise it will be too salty).
5. Pan for slow roasting – The key here is size, mine is 27cm x 21cm (10.5″ x 8″). Raw duck should fit in a single layer but snugly, touching, to reduce the amount of fat required to cover it. The duck will shrink as it cooks so snug is fine.
Metal pans are best so you can do the initial heat of the oil with the duck in it on the stove. But if you only have ceramic or glass, pour the duck fat into a saucepan and bring to a boil. Warm the ceramic / glass baking dish by running under hot water, then dry (shock of boiling hot oil in fridge cold glass can make some shatter!) Put duck in per recipe, then pour fat over the duck and place in oven.
6. Duck fat coverage for cooking – Fat should virtually cover the legs (see photos in post / video). While some fat will be released by the duck itself during the slow roasting time, it doesn’t raise the fat levels. If the highest point of the flesh or the bone ends are poking out a bit, that’s ok.
7. Cooked duck storage – Fully submerged in fat, will keep for 5 days in the fridge or 3 months in the freezer.
Container can be glass, ceramic or plastic, but key is the size such that the duck fits snugly (stacked or single layer) so they are fully submerged in fat (key for food safety for fridge to ensure it remains preserved).
Traditionally, the duck would be stored for prolonged periods just in a cool place. 99.99% of cases, you can store the duck in your fridge for several months without spoilage. To be cautious, I recommend only 5 days in the fridge else freeze. But if you’re comfortable with storing it the traditional way, feel free.
8. What to do with used duck fat – Store in an airtight container or jar in the fridge for 6 months or freezer for longer, as long as the fat is clean.
Reusing the fat: Duck fat can be reused around 3 times for Duck Confit before it gets too salty (just taste before use). To check if it’s still OK, smell it. If it smells rancid or smelly, discard. If too salty for Duck Confit, use it for Duck Fat Potatoes!
98% of the duck fat after roasting will be clean, pure fat. But there will be some duck juices which will decrease the shelf life of the fat. To remove this, pour the cooled fat into a jug using a fine mesh strainer. The duck juice will settle at the bottom (fat is clear pale gold, juice is brownish). Then pour the fat off, leaving behind the duck juice.Alternatively, strain the fat into a jug and let it solidify in the fridge. Then scrape the fat off, leaving behind the juice (which will firm into a jelly). You’ll need to reheat the fat to pour into a container.
9. Source – This recipe was created in collaboration with Jean-Baptiste Alexandre, a French chef residing in Sydney who works with me on some of the more iconic recipes of the world. If there’s anyone who will know Duck Confit, if it’s a French chef!

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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