How To Cook Duck Confit
Recipe by: Chop Shop Team
Duck confit is the ultimate comfort dish, steeped in French culinary tradition. Tender duck legs are slow-cooked in their own fat, infused with herbs and garlic, resulting in rich, melt-in-your-mouth meat with crispy, golden skin. While making it from scratch is a rewarding experience, you can save time without sacrificing flavor by opting for Rob’s house-made duck confit—ready to crisp and serve in minutes!
Ingredients
1. Season the Duck:
Rub the duck legs generously with salt, pepper, and thyme. Nestle the smashed garlic cloves and bay leaves between the legs. Cover and refrigerate for 24 hours to allow the flavors to deeply penetrate the meat.
2. Rinse and Dry:
Remove the duck legs from the marinade. Rinse under cold water to remove excess salt, then pat dry thoroughly with paper towels.
3. Slow-Cook in Fat (Traditional Method):
Preheat your oven to 225°F (110°C).
Place the duck legs in a deep oven-safe dish and completely submerge them with duck fat.
Slow-cook for 6-8 hours, checking periodically. The duck should be incredibly tender and easy to pull off the bone.
4. Cool and Store:
Allow the duck to cool in the fat. You can refrigerate it (fully submerged in fat) for up to a month to deepen the flavor and preserve the meat.
5. Crisp the Skin:
When you’re ready to serve, remove the duck legs from the fat. Place them skin-side up on a baking sheet or in a hot skillet. Bake at 400°F (200°C) for 10-15 minutes or pan-fry until the skin is golden and crispy.
Save Time with Rob’s Famous Duck Confit
Love the idea of duck confit but short on time? Rob’s house-made duck confit is seasoned to perfection and slow-cooked just like this recipe—without the wait! Simply skip to Step 5: reheat the legs and crisp the skin for a restaurant-worthy meal in minutes.
Serving Suggestions
Serve your duck confit with roasted potatoes, caramelized Brussels sprouts, or a fresh arugula salad. Pair it with a full-bodied red wine, such as Pinot Noir or Syrah, for a truly indulgent dining experience.