Easy Duck Confit

Please welcome guest contributor Hank Shaw of Hunter, Angler, Gardener, Cook as he shares his method for making a quick and easy duck confit. So outrageously good! ~Elise

Duck or goose confit (con-fee) is one of the most luxurious of foods in French cuisine. Gently cured duck legs bathed in their own fat and slowly cooked to falling-off-the-bone perfection. Then the skin is crisped in a pan or oven, giving you the sinful combination of silky meat and crackling skin. It’ll roll your eyes back it’s so good.

Real confit takes more than a day to make. But I have a work-around that takes just a little more than two hours, and is nearly as good. And it’s easy – I mean super easy.

Get yourself duck legs. Goose legs work fine, but they are hard to find not already attached to a goose; you can buy duck legs separate from the duck. You will want at least one per person, but two per person is better. You may have to have your butcher order them. Specialty grocers may have them fresh or frozen.

Easy Duck Confit Recipe

  • Prep time: 20 minutes
  • Cook time: 1 hour, 45 minutes


  • Duck legs (at least one per person)
  • Salt


1 Pat the duck legs dry with paper towels. Find a needle or a very pointy knife and prick the skin of the duck all over. Focus on the skin that covers fat. Do your best to avoid piercing the meat itself by pricking the skin at an angle over the drumstick and the center of the thigh. You are doing this to give the fat that lies under the skin a place to seep out – if you don’t do this, it will be far more difficult to get crispy skin.

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2 Salt your duck legs well, more than you think you ought to, actually. Let them rest at room temperature for at least 20 minutes and up to an hour. Don’t worry, they’ll be fine.


3 Put the duck legs in a small casserole, skin side up. How small? You want it just big enough to hold the legs. Put a thin sheen of oil or melted duck fat on the bottom of the casserole, then place the duck legs in close together but not overlapping.

4 Put the casserole in the oven and turn it to 300 degrees; if you have a digital oven, you could even go down to 285 degrees. Do not preheat the oven. You want to cook the duck as gently as possible.

Walk away and watch football, go shopping, read a book or something. How long? Every duck has a different level of fat, so I can’t tell you exactly. But it will be at least 90 minutes, and two hours is better. After 90 minutes, check the duck: It should be partly submerged in melted fat and the skin should be getting crispy.

5 When the skin is starting to look crispy, turn up the heat to 375 degrees. Check after 15 minutes. You’re looking for a light golden brown. If you missed some spots with the needle and there are places where the skin won’t crisp that’s OK – better that than burnt skin elsewhere.

6 Remove from the oven and let cool for 10-15 minutes before eating. Save the accumulated fat for cooking vegetables, other meats or for keeping your skin shiny. I strain the fat through cheesecloth, but you really only need to do this if you are saving the fat for several weeks or months; strained, it will keep for 6 months tightly covered in the fridge. Well wrapped, the duck meat itself will last up to 2 weeks in the fridge.

What to do with your lovely duck legs? Why eat them. You can just gnaw on the legs and let the luscious fat dribble down your chin, or pick off the skin and eat it – it is hard to re-crisp it later – and then strip the meat from the bones and use it in a salad, with beans or rice, or in with pasta.

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Duck confit and fig crostini from Habeas Brulee
Duck confit with brussels sprouts from The Paupered Chef
Duck confit poached in olive oil from Michael Ruhlman
Duck confit with sage from Food Mayhem
How to render duck fat by Katy of Sugarlaws

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Showing 4 of 33 Comments

  • Deb

    Hi Elise, We are Americans living on a barge in France – yes, it is a dream life! Duck and goose is readily available and cheap. We were first turned on to Confit de Canard by friends in the Netherlands who asked us to bring cans of it with us when we visited. Thinking it an idiosyncratic request we dropped the cans off and later showed up for dinner and what a dinner it was! DELICIOUS confit de canard! After removing the duck from the grease in which it comes encased they laid the legs in a casserole, topped each with a sprig of fresh rosemary, popped it in the oven until heated through and crispy on the outside, Voila! The canned is so good and easy to keep on hand but now will buy only fresh while I can – thanks for the recipe!

  • Garrett

    I was so nervous to learn to do this. Duck confit – it sounds so French, so difficult; and I’m a baker, not a cook. Yet, this was crazy easy to put together. The duck was absolutely delicious and the fat that was rendered has already been used to saute some oyster muchrooms with garlic and lemon resulting in one of the best mushroom dishes I’ve ever prepared.

  • Avi

    This looks great and I’ll have to try it as soon as possible. I never cooked duck before so I have to ask – is it possible to do the same with chicken (and get the same result?)

    Sorry, but chicken doesn’t have enough fat to make this work exactly. What you could do is put down a layer of olive oil – or better yet, rendered chicken fat – in the casserole and see how that works. You need the meat to be gently bathed in fat. ~Hank

  • Perri

    This looks great! Sometimes when I make Duck Confit the duck comes out too salty. I have even rinsed the salt after marinating for a bit. Any thoughts on how to avoid this?

    Real duck confit is supposed to be salty, as it is a cured product meant to be stored at cool room temperature for months. You are right in rinsing off the salt, however — I do that even for the regular confit. This recipe should not have that problem. ~Hank

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