Easy Classic Duck Confit Recipe
Classic French duck confit serves as a versatile ingredient for cassoulet and salads, or as a standalone dish with duck fat fries.
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Instructions
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Preheat the oven to 250 F.
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Season duck legs with salt, pepper, and thyme; place them in a pot with bay leaves and refrigerate overnight.
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The next day, clean the seasoning off the legs, wipe the pot, then return legs to the pot and cover with melted duck or goose fat and the bay leaves.
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Bake in the oven for 4 hours until meat is very tender.
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Remove legs, strain the duck fat, then store legs in a clean jar covered with the strained fat. Cool and refrigerate.
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For reheating, warm the jar to soften fat, remove legs, pan-fry skin-side down for 3-4 minutes, then flip and finish heating in a hot oven for approximately 20 minutes.