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Easy Duck Confit
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Prep Time:
5 minutes
Cook Time:
120 minutes
Total Time:
145 minutes
Make incredibly tender duck confit in just 2 hours using only duck legs and salt. No mess, no fuss, and plenty of delicious duck fat as a bonus. A game-changing recipe!
Ingredients:
  • Duck legs (at least one per person)
  • Salt
Instructions:
  • Dry the duck legs by gently patting them with paper towels.
  • Pierce the duck skin all over using a needle or sharp knife, focusing on areas with the most fat underneath. Be careful to avoid piercing the meat directly. This will help the fat to render out and achieve crispy skin.
  • Generously season the duck legs with salt, ensuring to use more than you think you need. Allow them to rest at room temperature for a minimum of 20 minutes, or up to 1 hour. Trust the process, they will turn out perfectly.
  • Place the duck legs skin side up in a snug casserole dish brushed with a thin layer of oil or melted duck fat. Ensure the legs are close together but not overlapping.
  • Gently warm the duck in the oven without preheating: Place the casserole in the oven and set it to 300°F (150°C). If your oven is digital, adjust to 285°F (140°C). Allow the duck to cook slowly for a minimum of 90 minutes, ideally 2 hours, until the skin turns crispy and the duck is partially submerged in melted fat.
  • Ensure the skin is crispy: Increase the heat to 375°F (190°C) and bake for 15 minutes until golden brown. It's fine if some areas are not as crispy.
  • Let the duck legs cool and strain the fat using cheesecloth. Allow them to cool for 10 to 15 minutes before enjoying. Use the accumulated fat for cooking vegetables or meats, or for skincare. Store the strained fat in the fridge for up to 6 months. The duck meat will keep in the fridge for up to 2 weeks. Enjoy the duck legs by gnawing on them or stripping the meat for salads, beans, rice, or pasta. If you loved this recipe, please rate it below!

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