--- title: "Duck Confit" id: "1055" type: "recipe" slug: "duck-confit" published_at: "2026-07-15T08:43:45+00:00" modified_at: "2026-07-15T08:43:45+00:00" url: "https://beestrot.com/recipe/duck-confit/" markdown_url: "https://beestrot.com/recipe/duck-confit.md" excerpt: "Duck confit, a cornerstone of French gastronomy, originated in Gascony as a preservation method where duck legs were salt-cured, then slowly poached in the" taxonomy_category: - "Bistrot Cuisine" - "Dinner" - "French" - "Leisurely (+ 60 min)" - "Lunch" - "Main Dishes" - "Meal Prep Friendly" - "Meat and Poultry" - "Seasonal Cooking" - "Slow Cooking" - "Special Occasions" - "Stovetop - Sauteing" --- Table of Contents - [• Recipe Overview](#recipe-overview) - [• Recipe Information](#recipe-metadata) - [• Time & Quantities](#recipe-time-quantities) - [• Method & Ingredients](#recipe-method) - [- Ingredients](#ingredients-section) - [- Instructions](#instructions-section) - [• Storage & Make-Ahead](#recipe-storage) - [• Nutritional & Dietary Information](#recipe-nutrition) - [• Serving & Variations](#recipe-serving) - [• Video to Share!](#recipe-video) # Duck Confit Share this recipe! [Set as Preferred Source](https://www.google.com/preferences/source?q=beestrot.com) ★★★★☆(4.4/5 from 8 reviews) *[Click here](#image_policy) to learn about our image policy and how to submit your own!* Duck confit, a cornerstone of French gastronomy, originated in Gascony as a preservation method where duck legs were salt-cured, then slowly poached in their own fat. This ancient technique produces incredibly tender meat with intensely rich flavor and crispy skin when finished. Once a practical solution for preserving meat, confit has become a luxurious delicacy that demonstrates the French culinary principle of transforming humble ingredients through technique into extraordinary dishes. Difficulty:★★★★★(Hard) Budget: 💰💰💰💰 Seasonality: Fall, Winter ### Recipe Information [#](#) **Categories:** [Bistrot Cuisine](https://beestrot.com/focus/cuisines/bistrot-cuisine/) [Dinner](https://beestrot.com/focus/courses/dinner/) [French](https://beestrot.com/focus/cuisines/french/) [Leisurely (+ 60 min)](https://beestrot.com/focus/time-to-table/leisurely-60-min/) [Lunch](https://beestrot.com/focus/courses/lunch/) [Main Dishes](https://beestrot.com/focus/courses/main-dishes/) [Meal Prep Friendly](https://beestrot.com/focus/occasions/meal-prep-friendly/) [Meat and Poultry](https://beestrot.com/focus/ingredients/meat-and-poultry/) [Seasonal Cooking](https://beestrot.com/focus/occasions/seasonal-cooking/) [Slow Cooking](https://beestrot.com/focus/cooking-methods/slow-cooking/) [Special Occasions](https://beestrot.com/focus/occasions/special-occasions/) [Stovetop - Sauteing](https://beestrot.com/focus/cooking-methods/stovetop-sauteing/) **Tags:** [Freezer-Friendly](https://beestrot.com/tags/freezer-friendly/) [Gourmet](https://beestrot.com/tags/gourmet/) [High-Protein](https://beestrot.com/tags/high-protein/) [Make-Ahead](https://beestrot.com/tags/make-ahead/) [Rich](https://beestrot.com/tags/rich/) [Savory](https://beestrot.com/tags/savory/) [Slow Cooker](https://beestrot.com/tags/slow-cooker/) [Tender](https://beestrot.com/tags/tender/) **Religious Considerations:** none **Recipe Source:** Traditional French Preservation Technique Print this Recipe --- Ad section, thank you for your support! --- ### Time & Quantities [#](#) **Preparation:** 30 mins **Cooking:** 180 mins **Total:** 210 mins **Serves:** 4 **Preparation-to-Cooking Ratio:** 0.17Quick prep, long cook time. Great for hands-off cooking. ### Method & Ingredients [#](#) **Required Equipment:** Large baking dish, plastic wrap, large heavy pot, slotted spoon, rack for crisping, storage container [Chef Craft Heavy Duty Slotted Spoon](https://www.amazon.com/dp/B00LFN9U1Q/?tag=beestrot08-20) [View on Amazon](https://www.amazon.com/dp/B00LFN9U1Q/?tag=testtag-20) [GoodCook 15” x 10.5” Nonstick Carbon Steel Baking Pan & Raised Wire Rack](https://www.amazon.com/dp/B08J8DFPRF/?tag=beestrot08-20) [View on Amazon](https://www.amazon.com/dp/B08J8DFPRF/?tag=testtag-20) [Gramercy Adjustable Mandoline Food Slicer](https://www.amazon.com/dp/B01IW6ORDY/?tag=beestrot08-20) [View on Amazon](https://www.amazon.com/dp/B01IW6ORDY/?tag=testtag-20) [Ramekins 4 oz Oven Safe for Creme Brulee](https://www.amazon.com/dp/B081N5DSF4/?tag=beestrot08-20) [View on Amazon](https://www.amazon.com/dp/B081N5DSF4/?tag=testtag-20) [KitchenAid All Purpose Kitchen Shears](https://www.amazon.com/dp/B07PZF3QS3/?tag=beestrot08-20) [View on Amazon](https://www.amazon.com/dp/B07PZF3QS3/?tag=testtag-20) [Zulay Kitchen Premium Garlic Press Set](https://www.amazon.com/dp/B07N7KFHVH/?tag=beestrot08-20) [View on Amazon](https://www.amazon.com/dp/B07N7KFHVH/?tag=testtag-20) **Cooking Method:** Slow Cooking, Stovetop - Sauteing #### Ingredients - 4 duck legs - 3 tbsp kosher salt - 1 tbsp black pepper - 4 garlic cloves (minced) - 2 bay leaves (crumbled) - 2 tbsp fresh thyme leaves - 4-6 cups duck fat - 2 tbsp olive oil #### Instructions 1. Mix salt, pepper, garlic, bay leaves, and thyme in a small bowl. 2. Place duck legs in a single layer in a baking dish. Rub herb mixture all over the duck legs, covering all surfaces. 3. Cover with plastic wrap and refrigerate for 24-48 hours - patience is the secret ingredient! 4. Preheat oven to 225°F (110°C). 5. Rinse duck legs thoroughly under cold water to remove salt mixture. Pat completely dry. 6. Place legs in a heavy pot and cover completely with duck fat. 7. Bring to a very gentle simmer on the stovetop. 8. Transfer to oven and cook uncovered for 9. 5-3 hours, until meat is extremely tender and nearly falling off the bone. 10. Carefully remove legs with a slotted spoon and place on a rack to cool slightly. 11. At this point, you can either proceed to crisping or store for later use. 12. To serve immediately, heat 2 tbsp olive oil in a skillet over medium-high heat. 13. Place duck legs skin side down and cook until skin is crispy and golden, about 3-4 minutes. 14. Serve hot, savoring that crispy-on-the-outside, melt-in-your-mouth texture! ### Storage & Make-Ahead [#](#) **Storage Advice:** Once cooled, store duck legs completely submerged in fat in refrigerator for up to 1 month. **Make-Ahead & Freezing Tips:** Excellent for make-ahead. Store covered in fat. Can be frozen for up to 3 months. --- Ad section, thank you for your support! --- ### Nutritional & Dietary Information [#](#) **Nutritional Information:** - **Calories:** 680 - **Protein:** 38g - **Fat:** 58g (Saturated: 18g) - **Carbohydrates:** 1g (Fiber: 0g, Sugar: 0g) - **Vitamin A:** 10% DV - **Vitamin C:** 2% DV - **Calcium:** 2% DV - **Iron:** 30% DV **Allergen Information:** No common allergens **Dietary Information:** Contains animal products; not suitable for vegans or vegetarians ### Serving & Variations [#](#) **Serving Suggestions:** How to Plate the Dish: Place each duck leg on a warmed plate with a small bed of accompaniments beneath. Let the confit be the star with minimal garnish. Best Side Dishes: Lentils cooked with bacon and vegetables, frisée salad with bacon and poached egg, or duck fat roasted potatoes. **Wine or Drink Pairing:** A medium-bodied red from Southwest France like Madiran or Cahors. Try Château Montus Madiran or a Spanish Tempranillo like Rioja Reserva. **Possible Recipe Variations:** Add orange zest to cure for citrus notes. Serve with cherry or blackberry sauce. Use for duck rillettes by shredding the meat and mixing with some of the fat. **Additional Notes:** Duck fat can be strained and reused multiple times for future confits or for roasting potatoes. Share this recipe! [Set as Preferred Source](https://www.google.com/preferences/source?q=beestrot.com) Disclosure: This recipe may contain affiliate links. This means we may earn a commission if you click on a link and make a purchase at no extra cost to you. This applies to featured Amazon products or any other Beestrot's partners. Thank you for your support! Jean Louis. ## 3 thoughts on “Duck Confit” 1. Colin[June 2, 2026 at 10:38 am](https://beestrot.com/recipe/duck-confit/#comment-615) [Log in to Reply](https://beestrot.com/wp-login.php?redirect_to=https%3A%2F%2Fbeestrot.com%2Frecipe%2Fduck-confit%2F) ★★★★☆(4/5) Bookmarked! Need to find duck legs first. 2. Wendy[April 12, 2026 at 4:55 pm](https://beestrot.com/recipe/duck-confit/#comment-614) [Log in to Reply](https://beestrot.com/wp-login.php?redirect_to=https%3A%2F%2Fbeestrot.com%2Frecipe%2Fduck-confit%2F) ★★★★★(5/5) ⭐ Recommends*👍* 0❤️ This looks incredible! Saving for a special occasion. 3. Patrick T.[February 5, 2026 at 12:15 pm](https://beestrot.com/recipe/duck-confit/#comment-613) [Log in to Reply](https://beestrot.com/wp-login.php?redirect_to=https%3A%2F%2Fbeestrot.com%2Frecipe%2Fduck-confit%2F) ★★★★☆(4/5) ✔️ Made this⭐ Recommends*👍* 0❤️ So tender! 🦆 4. Massimo[December 8, 2025 at 7:48 pm](https://beestrot.com/recipe/duck-confit/#comment-612) [Log in to Reply](https://beestrot.com/wp-login.php?redirect_to=https%3A%2F%2Fbeestrot.com%2Frecipe%2Fduck-confit%2F) ★★★★★(5/5) ✔️ Made this⭐ Recommends*👍* 0❤️ Magnifico! L’anatra era tenera e saporita. Un piatto che richiede pazienza ma il risultato è straordinario. 5. Barbara[October 15, 2025 at 2:22 pm](https://beestrot.com/recipe/duck-confit/#comment-611) [Log in to Reply](https://beestrot.com/wp-login.php?redirect_to=https%3A%2F%2Fbeestrot.com%2Frecipe%2Fduck-confit%2F) ★★★★☆(4/5) ✔️ Made this⭐ Recommends*👍* 0❤️ Worth every minute! The meat falls off the bone. Made it for a dinner party and everyone was impressed. 6. Francois[August 22, 2025 at 6:35 pm](https://beestrot.com/recipe/duck-confit/#comment-610) [Log in to Reply](https://beestrot.com/wp-login.php?redirect_to=https%3A%2F%2Fbeestrot.com%2Frecipe%2Fduck-confit%2F) ★★★★★(5/5) ✔️ Made this⭐ Recommends*👍* 0❤️ Le vrai confit de canard! La viande était fondante et la peau croustillante. Ça prend du temps mais c’est tellement simple. Servi avec des pommes sarladaises – parfait! 7. Hiroki S.[March 17, 2025 at 2:03 am](https://beestrot.com/recipe/duck-confit/#comment-33) [Log in to Reply](https://beestrot.com/wp-login.php?redirect_to=https%3A%2F%2Fbeestrot.com%2Frecipe%2Fduck-confit%2F) ★★★★☆(4/5) ✔️ Made this⭐ Recommends*👍* 1❤️ I’ve been wanting to try making duck confit at home. This recipe looks interesting but seems time intensive. Worth the effort? 8. 1. [Jean Louis](https://beestrot.com/) [March 22, 2025 at 2:41 am](https://beestrot.com/recipe/duck-confit/#comment-135) I would say yes?! You made it right? No pain, no gain, works for cooking too! 😊 9. Marcelo G.[February 23, 2025 at 2:14 pm](https://beestrot.com/recipe/duck-confit/#comment-32) [Log in to Reply](https://beestrot.com/wp-login.php?redirect_to=https%3A%2F%2Fbeestrot.com%2Frecipe%2Fduck-confit%2F) ★★★★☆(4/5) ⭐ Recommends*👍* 1 Really enjoyed making this duck confit! Yes, it takes time but most of it is hands off. The meat was so tender and flavorful. Great with a simple salad to balance the richness. ## Leave a Reply [Cancel reply](/recipe/duck-confit/#respond) You must be [logged in](https://beestrot.com/wp-login.php?redirect_to=https%3A%2F%2Fbeestrot.com%2Frecipe%2Fduck-confit%2F) to post a comment. ### Encore! 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