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Duck Confit: Classic French Slow-Roasted Duck Legs Recipe

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4.3 from 45 reviews

  • Author: Sara
  • Total Time: 9 hours 10 minutes to 10 hours 10 minutes
  • Yield: 4 servings

Description

Traditional French Duck Confit is a slow-cooked delicacy featuring tender, fall-apart duck legs preserved and cooked slowly in duck fat, then finished with a crispy, golden skin. This recipe involves curing the duck overnight, slow roasting it gently in duck fat for several hours, and then crisping the skin to perfection. Perfect for an elegant meal, this classic confit is best served with rustic sides like lentil ragout.

Ingredients

Duck and Cure

  • 4 x 250g / 8oz duck legs, skin on, bone in (Maryland)
  • 4 tsp cooking/kosher salt
  • 6 cloves garlic, smashed with skin on
  • 1 eschalot (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

Herbs

  • 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

Fat

  • 750 ml / 25 oz duck fat

Instructions

  1. Cure duck: Place the duck legs and all dry cure ingredients (salt, garlic, eschalot, black peppercorns, coriander seeds, star anise, bay leaves, juniper berries, cloves, and fresh herbs) into a large bowl. Toss well with your hands to coat evenly.
  2. Curing time: Transfer the duck legs to a ceramic or glass dish in a single, snug layer. Cover and refrigerate for 12 to 24 hours to allow the salt and spices to penetrate the meat.
  3. Rinse and dry: Brush off the dry cure and rinse the duck legs under running tap water thoroughly to remove all salt and spice residues. Pat dry completely using paper towels.
  4. Preheat oven: Set your oven to 100°C (210°F) or 80°C (175°F) if using a fan-assisted oven, and position the rack in the center.
  5. Arrange duck for cooking: Place the duck legs snugly in a small metal roasting pan with high sides, in a single layer.
  6. Cover with duck fat: Pour the duck fat over the legs, ensuring they are fully submerged.
  7. Heat fat: Place the roasting pan on the stovetop over medium-high heat and bring the fat to a vigorous bubble across the surface (not just at the edges), then turn off the heat.
  8. Seal with parchment and foil: Cover the surface of the duck fat with a piece of parchment paper cut to size to prevent air exposure, pressing gently to remove air bubbles. Then tightly cover with a double layer of aluminum foil.
  9. Slow cook: Transfer the covered pan to the preheated oven and cook gently for 8 hours until the duck flesh is very tender and easily pulls apart.
  10. Check tenderness: Carefully remove one leg and flip to check the flesh – it should be fall-apart tender and yield easily when the joint is pressed.
  11. (Optional) Store duck confit: Once cooled, remove duck legs to a non-reactive container that fits snugly. Strain off the cooking juices and pour cooled duck fat over to fully cover the legs, pressing down if necessary. Refrigerate up to 5 days or freeze for 3 months.
  12. Reheat before finishing: To use stored confit, gently warm the duck in a microwave or over low heat until the fat melts and the meat is pliable.
  13. Preheat oven for crisping: Increase oven temperature to 240°C (465°F) or 220°C fan (430°F). Place a rack over a deep roasting pan.
  14. Prepare duck for roasting: Remove duck legs from the fat, letting excess drip away. Pat them dry with paper towels. Pour 2.5 cm (1 inch) boiling water into the roasting pan to create steam.
  15. Crisp the skin: Place the duck legs skin side up on the rack. Roast for about 40 minutes until the skin turns a deep golden, crispy color, rotating the pan as needed for even browning. The water prevents fat from smoking.
  16. Serve: Allow the duck to rest briefly to cool and serve. Traditional accompaniments include lentil ragout.

Notes

  • Note 1: Use fresh, high-quality duck legs with skin on and bone in for best flavor and texture.
  • Note 2: Duck fat can be sourced from specialty stores or rendered from duck; it is essential for authentic confit.
  • Note 4: Use kosher or coarse salt to ensure proper curing.
  • Note 5: The roasting pan should be snug to avoid large air pockets, which could dry the meat.
  • Note 6: Submerging duck legs fully in fat ensures even cooking and preservation.
  • Note 7: Use non-reactive containers like glass or ceramic for storage to avoid metallic taste.
  • Careful to remove all salt before cooking to prevent overly salty confit.
  • Slow cooking at low temperature tenderizes the meat without drying it out.
  • Crisping the skin at high heat at the end gives the iconic flavorful, crackling finish.
  • Prep Time: 30 minutes active + 12-24 hours curing
  • Cook Time: 8 hours slow cook + 40 minutes crisping
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: French

Find it online: https://saraflavors.com/duck-confit-classic-french-slow-roasted-duck-legs-recipe/