Go Back

Duck Confit

Prep Time 1 d
Cook Time 3 hrs 10 mins


  • 2 duck legs with thighs
  • 4 garlic cloves roughly chopped
  • 1/2 tablespoon table salt
  • 1 tablespoon whole peppercorns
  • 2 tablespoons sea salt or other coarse salt
  • 2 bay leaves crumbled roughly
  • 12 oz duck fat


On Day 1

  • On a cutting board chop your garlic and pour the table salt on top. With the flat of a chef's knife press and scrape the garlic until a thick garlic paste forms.
  • Place duck legs in a non-reactive dish. Sprinkle with garlic mixture, peppercorns, sea salt, and bay leaves. Rub the mixture all over the duck until it is well-coated.
  • Press plastic wrap over the duck and set another dish on-top, ideally a dish that is heavy to provide some pressure. Top with weights (i.e. cans) if you don't have a heavy dish.
  • Refrigerate for 24 hours.

On Day 2

  • Preheat oven to 225 degrees.
  • Melt 12 oz of duck fat in small skillet or microwave.
  • Remove the duck legs from the brine and rinse thoroughly with cold water to remove the salt/ seasonings (if you don't do this, your duck will be wayyyy too salty). Dry very thoroughly with paper towels.
  • In a small dish (I used a small loaf pan) place duck legs, then pour melted duck fat over the top of the legs; they should be entirely submerged in the fat.
  • Cover with foil and bake for 3 hours or until meat is tender and pulling away from the bone.
  • Remove duck from the fat and pour fat through fine mesh sieve into a storage container (optional, but worth it; duck fat is OK to store and re-use later).
  • I refrigerated the confit at this stage and saved the duck for when I wanted to actually eat it. You may prepare however you like- searing it whole, or shredding it for use as a topping or accessory to a meal.
  • If serving whole, which is what I did here: Heat 1 tablespoon of duck fat on medium-high heat in a non-stick skillet. Sear duck, skin side down, for about 3-4 minutes or until golden brown. Flip and sear the remaining side for 1-2 minutes, or until duck is heated through.