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Duck Leg Confit Recipe

Duck Confit RecipeDuck Confit is a French dish made with duck legs that are slowly cooked in their own fat. The dish originated in the southwest of France and is still popular there today.

What is confit in duck confit?

Confit comes from the French word confire, meaning “to preserve.” Duck confit is made by slowly cooking duck legs in their own fat. This process not only preserves the meat, but also results in incredibly tender and flavorful duck.

If you’re looking for an easy and delicious duck confit recipe, look no further! Whether cooking for your family or a fancy dinner party, this is a recipe that is sure to impress your guests and have them asking for seconds.

Duck Confit Recipe

How To Make Duck Confit

Hello there friends, today I'm going to share with you how to make duck confit! Truly one of my most favorite things to eat. If you have never tried a Duck Confit I highly recommend doing so! You definitely will not regret it. Simple to make and delcious!
4.70 from 10 votes

Video

You can find the items below used in making this dish at our online store!

Ingredients
  

  • 4 to 8 Legs
  • 2 to 4 tablespoons Kosher Salt
  • Approx. 6 cups of Duck Fat or enough to cover the legs
  • 10 to 15 Juniper Berries smashed, optional
  • 1 or 2 Bay Leaves
  • 1 tablespoons Cracked Black Pepper

Instructions
 

Cooking duck legs in fat makes the meat incredibly moist delicious but not oily. There is no chance it will dry out and become tough and you are pretty much guaranteed amazing flavor. It’s also really easy to do.  To cure the meat, each duck leg should be sprinkled with coarse salt (like kosher salt) and then refrigerated for 24 hours. 

  • Coat the Duck legs with the salt and place on a rack in the refrigerator overnight NOT covered.  The next day remove the salt with a pastry brush or a dry kitchen rag. 
  • Melt the duck fat over a very low flame.  
  • Place the legs in a deep roasting pan or a lasagna pan and submerge the duck legs completely in fat. 
  • Cooking the duck “Confit” requires low heat for a long time. 
  • Temperature of the oven should be 250°F/120°C and the time should be around 3 to 4 hours depending on the size of your legs. The goal is to have the meat fall easily off the bone. In fact, one sign that the duck is done is that the meat pulls away, exposing bone. 
  • After being cooked, the meat can be served immediately or stored in the fat, refrigerated, for 3 to 4 weeks.
  • If you are serving it immediately, place some duck fat in a frying pan under medium heat and when hot place the Duck legs skin side down and crisp for a few minutes.  You can achieve the same result on a cookie sheet under the broiler.
Like this recipe?Please share it with your family and friends!
Chef Jean-Pierre

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