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French Duck Leg Confitfrench
PlateMap recipe · #72

French Duck Leg Confit

Duck legs salt-cured with aromatics, slowly poached in their own fat until spoon-tender, then crisped skin-side down.

220+ waiting: Plus 9 hours and 30 minutes of waiting time (soaking, marinating, rising or chilling)Hands-on (minutes)
4Servings
hardDifficulty
Prep:
30 minutes
Cook:
3 hours and 10 minutes
Waiting:
9 hours and 30 minutes (curing the duck legs, 8 to 12 hours)
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

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Set up your tools

Heavy skillet, Saucepan or pot, Oven and tray, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Curing

    9 hours and 30 minutes

    Rub the duck legs with the coarse salt, crushed garlic, thyme, bay leaf and pepper, cover and refrigerate for 8 to 12 hours.

    Success cue

    The meat feels firmer and looks darker.

  2. 02

    Rinsing

    10 minutes

    Brush off the cure, rinse quickly and dry every surface well with towels.

    Success cue

    The skin is completely dry.

  3. 03

    Submerging

    10 minutesLow heat

    Heat the oven to 120°C. Melt the duck fat, pack the legs snugly in a heavy pot and cover them completely with the fat.

    Success cue

    The legs are fully under the fat.

  4. 04

    Slow cooking

    2 hours and 45 minutesOven heat

    Cook in the oven for 2½ to 3 hours.

    Success cue

    A skewer enters the thigh with almost no resistance.

    Watch out

    The fat should only bubble gently, never fry.

  5. 05

    Lifting

    5 minutes

    Lift the legs out carefully. To keep them, cover with the strained fat and refrigerate promptly.

    Success cue

    The legs come out whole without falling apart.

  6. 06

    Crisping

    9 minutesMedium heat

    Place the legs skin side down in a cold pan, then heat to medium and cook for 8 to 10 minutes without moving them.

    Success cue

    The skin is golden and crisp and the meat is hot through.

Cooking tips

Extra tip

The fat must never bubble hard; true confit cooks below a fry so the meat stays silky.

  • • Measure cure salt rather than covering by eye
  • • Start crisping in a cold pan to render the skin evenly

Potential allergens

Check ingredient labels

Compound ingredients vary by product; check labels and possible cross-contact.

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