Duck leg confit

Slow-cooked in rendered fat, this recipe demands patience to be done right. One taste of the flavorful meat as it falls away from the bone, and you’ll know the time you put in was worth it.


4 duck leg-thigh portions
2 tsp salt
1 tsp black pepper
1 tsp minced garlic
1 garlic bulb
6 cups of rendered duck fat (6-8 cups)


Step 1

Rub duck legs with pepper, minced garlic, and 1 tsp of salt, then refrigerate for 2 hours minimum or overnight.

Step 2

Preheat oven to 200 degrees.

Step 3

Remove duck legs from refrigerator, brushing off as much seasoning as possible, or rinsing it off under cold running water. Pat duck legs dry and place into oven-safe pan with lid and high sides.

Step 4

Cut off top 1/2 inch of garlic bulb and add bulb to pan.

Step 5

Pour in just enough duck fat to completely cover the legs.

Step 6

Cover pan and bake for 12 hours on 200 degrees.

Step 7

Once baking is complete, remove legs from pan (do this carefully as they should be fall-off-the-bone tender by this time, and are likely to fall apart if mishandled) and let excess fat drain from them.

Step 8

Place duck legs skin-side-down in a skillet on medium-high heat until skin is browned.

Step 9

Remove garlic clove sections from confit (the fat in which the leg were cooked) and save reserved confit in a sealed, refrigerated container for up to 6 months.


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