Confit sounds fancy. It’s not. It’s just duck legs swimming in their own fat for hours until they become impossibly tender. Then you crisp the skin. That’s it. No French culinary degree required. Make this once, and you’ll feel unstoppable.
Cure
Rub duck legs all over with salt, garlic, thyme, bay, and peppercorns.
Place in a container, cover, and refrigerate for 24–36 hours. This = flavor + tender meat.
Rinse & Dry
Rinse off the cure thoroughly. Pat duck completely dry.
Confit (Slow Cook)
Preheat oven to 225°F (110°C).
Place duck legs in a single layer in an oven-safe dish. Cover completely with melted duck fat (or oil).
Cook for 4–6 hours until meat pulls easily from the bone.
Cool (Optional but Great)
Let duck cool in the fat. Store in fat in the fridge for up to 3 months. Confit gets better with age.
Crisp & Serve
Remove duck from fat. Scrape off excess.
Heat a skillet over medium-high heat. Place duck skin-side down. Cook 3–5 minutes until skin is shatteringly crisp.
Flip and warm through for 1 minute. Serve immediately.
Summary
Prep Time: 15 min + 24 hr cure | Cook Time: 4–6 hours | Total: 1 day + cooking
Yield: 4 duck legs | Difficulty: Easy (requires patience)
Storage Notes
Submerged in fat (fridge): 3 months. The fat preserves it. To reheat: Pull from fat, crisp in a hot pan. Best make-ahead protein on earth.
