Duck Confit

Name: Duck Confit
Total time: 26 h 42 min
Yield: 4 servings
Ingredients: 1,000 g Duck legs; 40 g coarse sea salt; 4 tsp Black peppercorns; 6 clove Garlic; 8 sprig Fresh thyme; 4 piece Bay leaf; 1,000 g Duck fat

26 hr 42 min · 16 min active · makes ~2.1 kg · Medium

Duck Confit with black peppercorns and fresh thyme. Slow-cooked duck legs in their own fat, infused with garlic and bay leaf for four servings.

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Duck Confit

Duck Confit with black peppercorns and fresh thyme. Slow-cooked duck legs in their own fat, infused with garlic and bay leaf for four servings.

See more →

TOTAL TIME

26 hr 42 min

ACTIVE TIME

16 min

QUANTITY

~2.1 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/7

Tools0/16

Ingredients

0/7 gathered · 4 servings

1,000g

40g

4tsp

6clove

8sprig

4piece

1,000g

#	Quantity	Notes	State
1	1,000g	—	—
2	40g	—	—
3	4tsp	—	—
4	6clove	—	—
5	8sprig	—	—
6	4piece	—	—
7	1,000g	—	—

Tools

17 items

Serveware

1 item

Procedure

26 steps

1 of 26

Lay the duck legs skin-side up in the dish.

Duck legs · 1,000 g

⏱ 10s

ResultDuck legs

2 of 26

Scatter the coarse sea salt evenly over both sides of the duck legs, pressing it gently into the flesh.

Coarse sea salt · 40 g

⏱ 30s

ResultDuck legs and coarse sea salt

3 of 26

Grind the black peppercorns

Black peppercorns · 4 tsp

⏱ 20s

ResultFreshly ground black pepper

4 of 26

Sprinkle the freshly ground black pepper over both sides of the salted duck legs.

Freshly ground black pepper · step 3

⏱ 15s

ResultPeppered duck legs

5 of 26

Peel the 6 cloves of garlic

Garlic · 6 clove

⏱ 30s

ResultPeeled garlic cloves

6 of 26

Lay the flat of the knife over each peeled clove and press down firmly with the heel of your hand to crush it.

Peeled garlic cloves · step 5

⏱ 20s

ResultCrushed garlic cloves

7 of 26

Scatter the crushed garlic cloves over the duck legs.

Crushed garlic cloves · step 6

⏱ 10s

ResultPeppered duck legs and crushed garlic cloves

8 of 26

Tuck the thyme sprigs around and under the duck legs.

Fresh thyme · 8 sprig

⏱ 10s

ResultPeppered duck legs and crushed garlic cloves and fresh thyme

9 of 26

Tuck the bay leaves in among the duck legs.

Bay leaf · 4 piece

⏱ 10s

ResultPeppered duck leg mixture

10 of 26

Press a sheet of cling film directly onto the surface of the duck and seal the edges of the dish.

⏱ 10s

11 of 26

Place the covered dish in the refrigerator.

⏱ 10s

ResultPeppered duck leg mixture

12 of 26

Leave the duck legs to cure in the refrigerator for 24 hours so the salt draws out moisture and seasons the meat deeply.

⏱ 24 hr

ResultSalt-cured duck legs

13 of 26

Remove the dish from the refrigerator.

⏱ 10s

ResultSalt-cured duck legs

14 of 26

Peel away and discard the cling film from the dish.

⏱ 10s

15 of 26

Lift each leg and pat it thoroughly dry with kitchen paper, wiping away all the salt, aromatics and any moisture drawn out during curing.

⏱ 1 min

ResultDried salt-cured duck legsused in step 19

16 of 26

Preheat the oven

140°C

⏱ 15 min

17 of 26

Spoon the duck fat into the saucepan.

Duck fat · 1,000 g

⏱ 10s

ResultDuck fat

18 of 26

Warm the fat over a low heat, stirring occasionally, until it has fully liquefied and is glistening and clear.

⏱ 3 min

ResultMelted duck fat

19 of 26

Lower the dried duck legs gently into the melted fat, skin-side down, so they are fully submerged.

Dried salt-cured duck legs · step 15

⏱ 20s

ResultDried salt-cured duck legs and melted duck fat

20 of 26

Transfer the saucepan to the oven.

⏱ 10s

ResultDried salt-cured duck legs and melted duck fat

21 of 26

Cook undisturbed for 2 hours 30 minutes, until the meat is completely tender and pulls easily from the bone when pressed with a spoon.

140°C

⏱ 2 hr 30 min

ResultConfit duck legs

22 of 26

Using oven gloves, carefully lift the saucepan out of the oven and set it on the hob.

⏱ 15s

ResultConfit duck legs

23 of 26

Lift the confit duck legs out of the fat with tongs and transfer them to a dish, skin-side up.

Confit duck legs · step 22

⏱ 30s

ResultConfit duck legsused in step 25

24 of 26

Set a large frying pan over a high heat and let it become very hot with no fat in it.

⏱ 2 min

25 of 26

Lay the confit duck legs skin-side down into the hot dry pan.

Confit duck legs · step 23

⏱ 15s

ResultConfit duck legs

26 of 26

Press the legs down firmly with a spatula and fry without moving them for 4 to 5 minutes until the skin is deep golden brown and crackling-crisp. Check the thickest piece reads 74 °C on a thermometer.

⏱ 5 min

ResultCrisp-skinned confit duck legs

Total Time26 hr 42 min

#	Product	Tool	Action
1	1,000 g		Lay the duck legs skin-side up in the dish.⏱ 10sResultDuck legs
2	40 g		Scatter the coarse sea salt evenly over both sides of the duck legs, pressing it gently into the flesh.⏱ 30sResultDuck legs and coarse sea salt
3	4 tsp		Grind the black peppercorns⏱ 20sResultFreshly ground black pepper
4	Freshly ground black pepperstep 3		Sprinkle the freshly ground black pepper over both sides of the salted duck legs.⏱ 15sResultPeppered duck legs
5	6 clove		Peel the 6 cloves of garlic⏱ 30sResultPeeled garlic cloves
6	Peeled garlic clovesstep 5		Lay the flat of the knife over each peeled clove and press down firmly with the heel of your hand to crush it.⏱ 20sResultCrushed garlic cloves
7	Crushed garlic clovesstep 6		Scatter the crushed garlic cloves over the duck legs.⏱ 10sResultPeppered duck legs and crushed garlic cloves
8	8 sprig		Tuck the thyme sprigs around and under the duck legs.⏱ 10sResultPeppered duck legs and crushed garlic cloves and fresh thyme
9	4 piece		Tuck the bay leaves in among the duck legs.⏱ 10sResultPeppered duck leg mixture
10	—		Press a sheet of cling film directly onto the surface of the duck and seal the edges of the dish.⏱ 10s
11	—		Place the covered dish in the refrigerator.⏱ 10sResultPeppered duck leg mixture
12	—		Leave the duck legs to cure in the refrigerator for 24 hours so the salt draws out moisture and seasons the meat deeply.⏱ 24 hrResultSalt-cured duck legs
13	—		Remove the dish from the refrigerator.⏱ 10sResultSalt-cured duck legs
14	—		Peel away and discard the cling film from the dish.⏱ 10s
15	—		Lift each leg and pat it thoroughly dry with kitchen paper, wiping away all the salt, aromatics and any moisture drawn out during curing.⏱ 1 minResultDried salt-cured duck legsused in step 19
16	—	140°C	Preheat the oven⏱ 15 min
17	1,000 g		Spoon the duck fat into the saucepan.⏱ 10sResultDuck fat
18	—		Warm the fat over a low heat, stirring occasionally, until it has fully liquefied and is glistening and clear.⏱ 3 minResultMelted duck fat
19	Dried salt-cured duck legsstep 15		Lower the dried duck legs gently into the melted fat, skin-side down, so they are fully submerged.⏱ 20sResultDried salt-cured duck legs and melted duck fat
20	—		Transfer the saucepan to the oven.⏱ 10sResultDried salt-cured duck legs and melted duck fat
21	—	140°C	Cook undisturbed for 2 hours 30 minutes, until the meat is completely tender and pulls easily from the bone when pressed with a spoon.⏱ 2 hr 30 minResultConfit duck legs
22	—		Using oven gloves, carefully lift the saucepan out of the oven and set it on the hob.⏱ 15sResultConfit duck legs
23	Confit duck legsstep 22		Lift the confit duck legs out of the fat with tongs and transfer them to a dish, skin-side up.⏱ 30sResultConfit duck legsused in step 25
24	—		Set a large frying pan over a high heat and let it become very hot with no fat in it.⏱ 2 min
25	Confit duck legsstep 23		Lay the confit duck legs skin-side down into the hot dry pan.⏱ 15sResultConfit duck legs
26	—		Press the legs down firmly with a spatula and fry without moving them for 4 to 5 minutes until the skin is deep golden brown and crackling-crisp. Check the thickest piece reads 74 °C on a thermometer.⏱ 5 minResultCrisp-skinned confit duck legs
Total Time			26 hr 42 min

Serving

Lift the legs onto warmed dinner plates, skin-side up, and serve immediately. The bay leaf is there for flavour; don't eat it.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	2,763kcal
	49g
	288g
	96g
	5g
	0.1g
	1g
	4,067mg

Ingredients0/7

Tools0/16

Recipe

Duck Confit

Duck Confit with black peppercorns and fresh thyme. Slow-cooked duck legs in their own fat, infused with garlic and bay leaf for four servings.

What you’ll doYou will salt and season duck legs, cure them in the refrigerator for 24 hours to draw out moisture and season the meat, then gently poach them in melted duck fat in the oven for two and a half hours until the meat pulls from the bone. Finally, you will sear the cooked legs skin-side down in a dry hot pan to crisp the skin before serving.

Serves4

Total26 hr 42 min

LevelMedium

Ingredients

Duck legs1,000 g
Coarse sea salt40 g
Black peppercorns4 tsp
Garlic6 clove
Fresh thyme8 sprig
Bay leaf4 piece
Duck fat1,000 g

Tools

Large shallow dishSpoonTongsPepper millSmall bowlOvenLarge frying panLarge deep heavy based saucepanChef's knifeCling filmSpatulaDinner plateRefrigeratorKitchen paperOven gloveChopping boardThermometer

Method

Lay the duck legs skin-side up in the dish.

10sLarge shallow dishDuck legs · 1,000 g

Scatter the coarse sea salt evenly over both sides of the duck legs, pressing it gently into the flesh.

30sLarge shallow dishCoarse sea salt · 40 g

Grind the black peppercorns

20sSmall bowl, Pepper millBlack peppercorns · 4 tsp

Sprinkle the freshly ground black pepper over both sides of the salted duck legs.

15sLarge shallow dishFreshly ground black pepper · step 3

Peel the 6 cloves of garlic

30sChopping board, Chefs knifeGarlic · 6 clove

Lay the flat of the knife over each peeled clove and press down firmly with the heel of your hand to crush it.

20sChopping board, Chefs knifePeeled garlic cloves · step 5

Scatter the crushed garlic cloves over the duck legs.

10sLarge shallow dishCrushed garlic cloves · step 6

Tuck the thyme sprigs around and under the duck legs.

10sLarge shallow dishFresh thyme · 8 sprig

Tuck the bay leaves in among the duck legs.

10sLarge shallow dishBay leaf · 4 piece

Press a sheet of cling film directly onto the surface of the duck and seal the edges of the dish.

10sLarge shallow dish, Cling film

Place the covered dish in the refrigerator.

10sLarge shallow dish, Refrigerator

Leave the duck legs to cure in the refrigerator for 24 hours so the salt draws out moisture and seasons the meat deeply.

24 hrLarge shallow dish

Remove the dish from the refrigerator.

10sLarge shallow dish, Refrigerator

Peel away and discard the cling film from the dish.

10sLarge shallow dish, Cling film

Lift each leg and pat it thoroughly dry with kitchen paper, wiping away all the salt, aromatics and any moisture drawn out during curing.

Result · Dried salt-cured duck legs · used in step 19

1 minLarge shallow dish, Kitchen paper

Preheat the oven

140°C15 minOven

Spoon the duck fat into the saucepan.

10sLarge deep heavy based saucepanDuck fat · 1,000 g

Warm the fat over a low heat, stirring occasionally, until it has fully liquefied and is glistening and clear.

3 minLarge deep heavy based saucepan

Lower the dried duck legs gently into the melted fat, skin-side down, so they are fully submerged.

20sLarge deep heavy based saucepanDried salt-cured duck legs · step 15

Transfer the saucepan to the oven.

10sLarge deep heavy based saucepan, Oven, Oven glove

Cook undisturbed for 2 hours 30 minutes, until the meat is completely tender and pulls easily from the bone when pressed with a spoon.

140°C2 hr 30 minLarge deep heavy based saucepan, Spoon

Using oven gloves, carefully lift the saucepan out of the oven and set it on the hob.

15sLarge deep heavy based saucepan, Oven, Oven glove

Lift the confit duck legs out of the fat with tongs and transfer them to a dish, skin-side up.

Result · Confit duck legs · used in step 25

30sLarge shallow dish, TongsConfit duck legs · step 22

Set a large frying pan over a high heat and let it become very hot with no fat in it.

2 minLarge frying pan

Lay the confit duck legs skin-side down into the hot dry pan.

15sLarge frying panConfit duck legs · step 23

5 minLarge frying pan, Spatula, Thermometer

Lift the legs onto warmed dinner plates, skin-side up, and serve immediately. The bay leaf is there for flavour; don't eat it.

Result · Crisp-skinned confit duck legs

20sDinner plate, TongsCrisp-skinned confit duck legs · step 26

Printed 7 October 2026