Confit of duck

Confit of duck is a classic French dish and it’s absolutely scrumptious! If you like duck with a crispy skin and meat that just falls off the bone, this
is the food for you. It takes a little bit of preparation, but it’s worth it.


4 helpings.


  • 4 duck legs.
  • 85g Maldon sea salt.
  • 2x 340g duck fat.
  • 5 cloves garlic (gently bashed with the skin on).
  • 10 black peppercorns (coarsely crushed).
  • 10g Thyme sprigs.
  • 2 Bay leaves (crumpled up).


Step 1

  1. Rub the salt generously into the duck legs, put them in a plastic box in a single layer, then sprinkle over the remaining salt.
  2. Close the plastic box and put it in the fridge for 24 hours.

Step 2

  1. Preheat the oven to 140C/275F/GM1.
  2. Rinse the duck legs thoroughly under cold running water.
  3. On the hob, warm the duck fat in a large casserole dish.
  4. Place the duck legs into the casserole submerging them completely, then add the peppercorns, garlic, thyme and bay leaves.
  5. Put a lid on the casserole and transfer it to the oven for 3 hours.
  6. Remove the casserole from the oven and leave uncovered to cool for an hour.
  7. Remove the duck legs and put them into a plastic box.
  8. Strain the remaining fat and pour it over the duck legs, making sure they’re completely covered.
  9. Leave to cool completely, before storing in the fridge for up to 4 weeks.

Step 3

  1. Preheat the oven to 200C/390F/GM6.
  2. Remove the duck legs from the plastic box, scrape off the fat and place them in a roasting dish.
  3. Sprinkle over a little sea salt, then roast for approximately 30 minutes or until the skin is golden and crispy.
  4. Serve immediately with potatoes dauphinoise and fresh vegetables.

2 comments on “Confit of duck”

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  1. Comment by Jeremy Keith

    I love confit duck and this recipe sounds doable — I definitely want to try making this sometime.

  2. Comment by Tink

    Finished step two yesterday, and it’s all going according to plan so far. All I need now is the will power not to eat it before Christmas!

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