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
