Why You’ll Love This Recipe
- Traditional French technique that enhances flavor.
- Ultra-tender duck with golden, crispy skin.
- Make ahead and store for weeks.
- Ideal for a special dinner or everyday indulgence.
- Pairs beautifully with roasted potatoes, salad, or vegetables.
Ingredients
For the Duck Confit:
- Duck legs (bone-in, skin-on)
- Kosher salt, black pepper
- Garlic cloves, thyme sprigs, bay leaves
- Duck fat (or mix with olive oil)
For Crisping the Skin:
- Extra duck fat or olive oil
- Sea salt
Optional Sides:
- Roasted potatoes, sautéed greens, French baguette, Dijon mustard
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cure the Duck: Rub duck with salt, pepper, garlic, thyme, and bay leaves. Cover and refrigerate for 24 hours.
- Cook the Duck: Preheat the oven to 225°F. Submerge duck legs in melted duck fat in an oven-safe dish. Bake covered for 2.5–3.5 hours.
- Crisp the Skin: Heat duck fat in a skillet over medium-high heat. Sear duck legs skin-side down for 3-5 minutes until golden brown and crispy.
- Serve: Serve with roasted potatoes, greens, or crusty bread.
Servings and Timing
- Servings: 4 servings
- Prep Time: 15 minutes
- Curing Time: 24 hours
- Cook Time: 3 hours 30 minutes
- Total Time: 27 hours 45 minutes
Variations
- Add rosemary and garlic for more aromatic flavor.
- Spice up with smoked paprika for a different twist.
- Add citrus zest for a fresh citrus flavor.
Storage/Reheating
- Refrigerate: Store duck in its fat for up to 1 month.
- Freeze: Freeze for up to 3 months.
- Reheat: Pan-sear or warm in the oven.
FAQs
Can I use chicken instead of duck?
Yes, use chicken legs, but they will require less fat.
How do I get crispy skin?
Ensure the skin is dry and cook over medium-high heat.
Can I skip curing the duck overnight?
Curing enhances flavor, but a shorter time (4 hours) works in a pinch.
What sides go well with duck confit?
Try crispy potatoes, sautéed greens, or a fresh salad.
How do I store duck fat?
Store duck fat in the fridge for future use in cooking.
Conclusion
This French-Style Duck Confit with Crispy Skin is an elegant and flavorful dish, perfect for special occasions. With tender duck, crispy skin, and rich flavor, it’s a true culinary delight that’s surprisingly simple to prepare.
Duck Confit with Crispy Skin
- Total Time: 27 hours 45 minutes
- Yield: 4 Servings
- Diet: Gluten Free
Description
This French-Style Duck Confit with Crispy Skin is a luxurious and flavorful dish that combines tender duck slow-cooked in its own fat with irresistibly crispy skin. Perfect for a special occasion or a gourmet dinner at home, this easy-to-follow recipe elevates your dining experience with authentic French technique. The duck pairs beautifully with roasted potatoes, greens, or a crusty baguette.
Ingredients
For the Duck Confit:
- Duck legs (bone-in, skin-on)
- Kosher salt, black pepper
- Garlic cloves, thyme sprigs, bay leaves
- Duck fat (or mix with olive oil)
For Crisping the Skin:
- Extra duck fat or olive oil
- Sea salt
Optional Sides:
- Roasted potatoes
- Sautéed greens
- French baguette
- Dijon mustard
Instructions
- Cure the Duck: Rub duck legs with salt, pepper, garlic, thyme, and bay leaves. Cover and refrigerate for 24 hours.
- Cook the Duck: Preheat oven to 225°F. Submerge duck legs in melted duck fat in an oven-safe dish. Bake covered for 2.5–3.5 hours.
- Crisp the Skin: Heat duck fat in a skillet over medium-high heat. Sear duck legs skin-side down for 3-5 minutes until golden brown and crispy.
- Serve: Serve the duck with roasted potatoes, sautéed greens, or crusty bread.
Notes
- Add rosemary and garlic for more aromatic flavor.
- Spice it up with smoked paprika or citrus zest for a unique twist.
- Ensure the skin is dry before crisping to get the best results.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Slow-cooked
- Cuisine: French
