Duck Confit

Duck Confit

6
Bryce Gifford 44

"This is a classic French recipe that is easy to make and easy to scale. It makes a great gift for friends and family."
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Ingredients

servings 2500 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 2500 kcal
  • 125%
  • Fat:
  • 270 g
  • 415%
  • Carbs:
  • 9.5g
  • 3%
  • Protein:
  • 20.1 g
  • 40%
  • Cholesterol:
  • 330 mg
  • 110%
  • Sodium:
  • 2989 mg
  • 120%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Season the duck legs with kosher salt on both sides. Place them in a large resealable bag. Add the lemon zest and slices, garlic, allspice berries, juniper berries and fresh thyme. Seal, and massage the duck legs through the bag until all of the ingredients are evenly dispersed. Refrigerate for 24 hours to marinate.
  2. Preheat the oven to 200 degrees F (93 degrees C).
  3. Remove the duck legs from the marinade. Rinse them off and pat dry. Place the rest of the contents of the bag into the bottom of an oven safe dish just large enough to hold the legs in a single layer, preferably enameled cast iron or glass. Arrange the duck legs skin side down in the dish. Pour the duck fat into a small saucepan and warm over low heat until liquid. Pour over the duck legs until they are completely covered. If the legs are not covered, you can top it off with some olive oil. As the legs cook, more fat will be rendered from the skin. Cover the dish with a lid.
  4. Bake for 6 to 7 hours in the preheated oven, until the meat pulls easily from the bone. Remove the duck legs from the fat and place in a sealable container. You may leave the bones in or remove them. Make sure there is room at the top of the container. Strain all of the solids from the remaining fat and discard the solids. Pour the fat over the duck in the container, covering completely. Seal and allow to come to room temperature. Once the jar is cool, place in the refrigerator and let the duck meat cure for 2 months. Reserve any leftover duck fat for other uses.

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount duck fat. The actual amount consumed will vary.

Reviews

6

Duck confit may be my favorite food, and this recipe did not disappoint. I made it for a large dinner party, and everyone cleaned their plate, including those who had never eaten duck before. ...

Really a great recipe, wonderful with roasted garlis paste in the marinade rather than raw garlic.yum!

This recipe is better than Cats!

Awesome.

I used two whole ducks and cut them up to confit the breasts too. Fortunately it was a rainy Saturday so I had the whole day, and kitchen to myself. Thank you honey. Make sure you buy fresh jun...

There is nothing I would change about this amazing dish. Duck might just be my #1 favourite food. It was amazing. I will definitely do this recipe every year.