Classic French Duck Confit

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A hallmark of Gascony in southwestern France, duck confit features salt-cured legs gently poached in their own rendered fat until tender and silky. The legs are then crisped under high heat just before serving, yielding shatteringly crisp skin over rich, fall-off-the-bone meat.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 45 gFat
• 16 gSaturated Fat
• 1 gCarbs
• 0 gFiber
• 0 gSugar
• 38 gProtein
• 720 mgSodium
• 320 mgPotassium
• 18 mgCalcium
• 3.5 mgIron
• 1 mgVitamin C
• 60 mcgVitamin A

Ingredients

For the salt cure

• 4 duck legs (about 1 1/2 lbs / 680 g total)
• 1/4 cup (60 g) kosher salt
• 1 tbsp packed brown sugar
• 6 garlic cloves, smashed
• 2 dried bay leaves, crumbled
• 1 tbsp black peppercorns, lightly crushed
• 1 tbsp fresh thyme leaves
• 1 tsp juniper berries, lightly crushed

For the confit

• 4 to 5 cups (about 1 kg) rendered duck fat, enough to fully submerge the legs

For finishing and serving

• 1 tbsp reserved duck fat, for crisping
• Flaky sea salt, to finish
• Cracked black pepper, to finish
• Chopped fresh flat-leaf parsley, for garnish (optional)

Directions

1. In a small bowl, stir together the kosher salt, brown sugar, garlic, bay leaves, peppercorns, thyme, and juniper until evenly blended.
2. Pat the duck legs dry with paper towels. Rub the salt mixture generously over each leg, pressing it onto the flesh. Arrange the legs in a single layer in a nonreactive dish or zip-top bag, cover, and refrigerate for 24 to 36 hours.
3. Rinse the cured legs under cool running water to remove all the salt mixture, then pat completely dry with paper towels. Place uncovered on a rack set over a tray and refrigerate 2 hours to dry the skin further.
4. In a heavy Dutch oven or deep saucepan, melt the duck fat over low heat until liquid and about 120°F (49°C). Nestle the legs into the fat; they should be fully submerged. Maintain the temperature at 180 to 190°F (82 to 88°C) and cook gently, without bubbling, for 2 1/2 to 3 hours, until the meat is fork-tender and pulls cleanly from the bone.
5. Carefully lift the legs from the fat and drain. For immediate serving, set aside; for storage, return the legs to a clean crock and pour the strained fat over them to cover, then refrigerate up to 2 months. Reserve 1/4 cup of the fat for finishing.
6. To crisp, position a rack in the upper third of the oven and heat to 425°F (220°C). Place the legs on a wire rack set over a rimmed sheet pan and roast 12 to 15 minutes, until the skin is deeply golden and audibly crisp. Alternatively, sear skin-side down in a heavy skillet with 1 tablespoon of the reserved duck fat over medium heat for 6 to 8 minutes.
7. Rest the legs 3 minutes, then sprinkle with flaky sea salt and cracked pepper.
8. Serve hot alongside crisp roasted potatoes, lentils du Puy, or a peppery frisée salad dressed with sherry vinaigrette.

Cook’s Notes

• Do not shorten the cure – 24 hours is the minimum needed to season the meat and draw out excess moisture.
• Keep the cooking fat at a gentle, lazy heat; any bubbling means the temperature is too high and will toughen the meat.
• Strain and save the used duck fat – it is reusable for confit, roasting potatoes, or sautéing, and is full of flavor.
• Legs stored submerged in their fat in the refrigerator will keep for up to 2 months; the fat acts as a natural seal.
• For the crispiest skin, make sure the legs are completely dry before they go into the hot oven.
• Use a probe thermometer to monitor the fat temperature; consistency is the key to silky, evenly cooked meat.

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