Use this easy method to learn how to cook duck confit at home. It’s a classic French dish made with duck legs seasoned with fresh herbs and salt. Baked in their own fat, the duck meat becomes tender while the skin crisps.
Prep Time5 minutesmins
Cook Time2 hourshrs
Total Time2 hourshrs5 minutesmins
Course: Dinner, Main Course
Cuisine: French
Keyword: dinner, easy dinner, holiday, holiday dinner, holiday meal, main course, main dish, weeknight dinner
Pat the duck legs dry with paper towels. Season the duck with salt on both sides.
Using a sharp knife or a metal skewer, prick the skin to help release the fat when cooking. (As you’re pricking the skin, do it at an angle to avoid piercing the meat underneath.)
Add duck legs and herbs to a baking dish skin side down (use a baking dish that keeps the legs snug together).
Add melted duck fat, making sure it covers the duck legs. If using butter, melt it first as well.
Cover tightly with foil and bake on the middle rack for 2 hours.
If you’d like to crisp the skin and enjoy it after the duck is cooked, I recommend pan-searing the duck leg quarters in a skillet, skin side down until the skin has become golden and very crisp. Or add the legs back to the oven on the top rack and bake skin side up at 450°F until skin is crispy, it takes about 8-12 minutes.
Notes
If you don't have duck fat on hand, other fats you can use include bacon fat, tallow, or cooking oil. However, duck fat is preferred.
Refrigerate cooked duck confit for up to 1 month in an airtight container with enough fat to cover the legs (they should be fully submerged).
Save the duck fat, it can be used at least 2 more times to make more duck confit! After that, taste it before using it as it will eventually become too salty.
You can also save the duck fat to use later in other recipes. For longevity, it is best to strain the fat before storing. I usually pour it through a cheesecloth and discard the lumps of coagulated fat. Strained duck fat will keep for 6 weeks when strained and kept in an airtight container.