Simple and Satisfying Duck Confit

Staff Writer
If you can’t make it to Paris, here’s a way to create duck confit right in your own home
duck

The original method for making the dish is to cure duck legs in spices and salt, submerge them in duck fat, and cook them very slowly until they emerge crispy and crunchy from the oven. But just imagine the amount of duck fat needed! That’s why this recipe is such a godsend for duck confit-lovers. It does require a 24-hour wait before cooking, but the results are worth every minute.

4
Servings
1835
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/2 Teaspoon kosher salt
  • 1 Teaspoon freshly ground black pepper
  • 1/1 Teaspoon dried thyme
  • 1 Bay leaf, crumbled
  • 4 Pounds moulard duck legs, rinsed and patted dry but not trimmed
  • Roasted potatoes, for serving (optional)
  • Noodles, for serving (optional)
  • Sturdy, bitter greens, such as arugula, chicory and/or radicchio, for serving (optional)

Directions

In a small bowl, combine salt, pepper, thyme, and bay leaf pieces. Sprinkle duck generously with mixture. Place duck legs in a pan in one layer. Cover tightly with plastic wrap and refrigerate for 24 hours.

The next day, preheat oven to 325 degrees F. Place duck legs, fat side down, in a large ovenproof skillet, with legs fitting snugly in a single layer (you may have to use two skillets or cook them in batches). Heat duck legs over medium-high heat until fat starts to render. When there is about 1/4 inch of rendered fat in pan, about 20 minutes, flip duck legs, cover pan with foil, and place it in oven. If you have used two pans, transfer duck and fat to a roasting pan, cover with foil and place in oven.

Roast legs for 2 hours, then remove foil and continue roasting until duck is golden brown — about 1 hour more. Remove duck from fat; reserve fat for other uses.

Serve duck hot or warm over roasted potatoes, noodles, or sturdy salad greens.

Simple Shopping Tip

Purchase ingredients that can be used in a variety of dishes in bulk, in order to minimize waste and save money.

Simple Cooking Tip

Do all your prep in advance, and use three bowls: one for all your ingredients, one for all your prep, and one for all your refuse. Staying organized can help you put out meals faster.

Nutritional Facts

Total Fat
178g
100%
Saturated Fat
60g
100%
Cholesterol
345mg
100%
Protein
52g
100%
Carbs
0.6g
0.2%
Vitamin A
228µg
25%
Vitamin B12
1µg
19%
Vitamin B6
0.9mg
43.4%
Vitamin C
13mg
21%
Vitamin D
3µg
1%
Vitamin E
3mg
16%
Vitamin K
30µg
38%
Calcium
59mg
6%
Fiber
0.3g
1.1%
Folate (food)
60µg
N/A
Folate equivalent (total)
60µg
15%
Iron
11mg
63%
Magnesium
70mg
17%
Monounsaturated
85g
N/A
Niacin (B3)
18mg
89%
Phosphorus
632mg
90%
Polyunsaturated
23g
N/A
Potassium
959mg
27%
Riboflavin (B2)
1mg
56.2%
Sodium
992mg
41%
Thiamin (B1)
0.9mg
59.7%
Zinc
6mg
41%