Duck Confit Recipe – French Special
Duck confit is a classic French dish that transforms slow-cooked duck legs into tender, succulent perfection. This centuries-old preservation method involves curing the meat, then slow-poaching it in its own rendered fat until airborne flavors envelop each bite. Once cooked, the legs are finished to golden glory, resulting in irresistibly crispy skin with melt-in-your-mouth richness.
- Prep Time15 min
- Cook Time2 hr 30 min
- Total Time2 hr 45 min
Duck confit Ingredients:
- 6 cumin seeds
- 12 coriander seeds
- 3 juniper berries
- 50g flaky sea salt
- 6 duck leg and thigh joints
- 1 small bunch thyme
- 1 branch of rosemary
- 1 garlic clove
- Approximately 500g of goose or duck fat, or enough to completely submerge the duck legs
- 2 bay leaves
- 1 teaspoon black peppercorns
How To Make Duck confit
The day before cooking, toast the cumin and coriander seeds in a dry pan until slightly colored and aromatic. Transfer them to a cutting board and crush them with the blade of a knife. Crush the juniper berries and mix them with the toasted spices and salt. Rub this mixture over the duck, then scatter with thyme, rosemary, and sliced garlic. Chill for 24 hours, turning the duck two or three times during marination.
The next day, preheat the oven to 150C/130C fan/gas 2. Pat the duck dry with kitchen paper without washing off the marinade. (The salt draws out moisture from the meat cells, which will be replaced with fat during gentle cooking. Washing it would reintroduce water into the cells.)
Place the duck in a cast-iron casserole dish and cover it completely with goose fat or duck fat. Add the bay leaves and peppercorns. Cook for approximately 2½ hours, or until the meat is tender and nearly falling off the bone. You can store the duck by placing it in a bowl, covering it with the fat, and storing it in the fridge. As long as it remains submerged in fat, it will keep for weeks.
To serve, remove the confit duck legs from the fat. Heat an ovenproof frying pan over high heat. Place the duck legs skin-side down and cook for 4 minutes. Turn the legs and transfer the pan to the oven. Roast for 30 minutes until the skin is crisp.
Recipe Notes:
Curing Time: Allow at least 12–24 hours of curing with salt and herbs—it deepens flavor and helps preserve the meat.
Submerge in Fat: After cooking, store the duck fully submerged in fat to extend its shelf life and lock in moisture.
Storage Tips: If kept under the fat layer in a sealed container, the confit stays fresh in the fridge for up to 4 days, or freeze for up to 3 months for longer preservation.
Skin Crisping: To serve, gently crisp the skin in a nonstick skillet or hot oven until golden—this ensures a delightfully crackling contrast to the tender flesh
