Duck Confit

Duck Confit


Duck confit is a dish traditionally made in the southwest of France. The dish is made with duck legs that are slowly cooked in their own fat. This results in the duck legs being very tender and full of flavour.


4 duck legs
2 garlic cloves, peeled and crushed
1 bay leaf
1 sprig of thyme
1 teaspoon of salt
1 teaspoon of black peppercorns
1 cup of duck fat


1. Preheat the oven to 120°C.

2. Place the duck legs, garlic, bay leaf, thyme, salt and peppercorns into a large baking dish.

3. Pour the duck fat over the duck legs, making sure that they are completely covered.

4. Place the dish into the oven and cook for 8 hours, or until the duck legs are very tender.

5. Remove the dish from the oven and allow the duck legs to cool in the fat.

6. Once cooled, remove the duck legs from the fat and store in an airtight container in the fridge for up to 2 weeks.

7. To serve, reheat the duck legs in a baking dish in the oven at 200°C for 10 minutes.

Potential changes & improvements

If you are looking for a more traditional French dish, you could try adding a glass of dry white wine to the duck legs when cooking.

What other food it works well with

Duck confit goes well with many other dishes. Try serving it with some roasted potatoes, a green salad and a glass of red wine.

Common Mistakes

One common mistake when making duck confit is not cooking the duck legs for long enough. Make sure that the duck legs are cooked until they are very tender.

Another mistake is not storing the duck legs in an airtight container. This will cause the duck legs to dry out and lose their flavour.

Nutritional Information

Duck confit is a very rich and fatty dish. One serving (two duck legs) contains approximately 1000 calories.


Duck confit contains the following allergens:

Bay leaf
Duck fat

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