How to Make Duck Confit

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How to Make Duck Confit

Makes 4 or More Servings (depending on application)

Duck confit is traditionally made by slow-cooking duck legs in duck fat until the meat becomes super tender. It’s rich, delicious, and can be served hot or cold as the protein on a salad or entrée plate. The meat can also be taken off the bone, shredded, and used as an ingredient in all sorts of tasty dishes.

We also sell pre-cooked duck confit if you want to skip this step.

  • Rendered Duck Fat to cover (we used a little over 3lbs)
  • 4 Duck Legs
  • ¼ tsp Cayenne Pepper
  • 1 ½ tsp Fennel Seed
  • 1” Cinnamon Stick
  • ½ tsp Dried Thyme
  • 2 Bay Leaves
  • 1 ½ tbsp Kosher Salt



If your duck legs have any flaps of excess body fat hanging off of them, remove the excess fat and render it for use as cooking fat in the confit.

Grind together the cayenne, fennel seed, cinnamon stick, dried thyme and bay leaves (how to grind spices).

Rub the duck legs with the salt and spices. Store them in the fridge at least overnight (ideally 48 hours).

When you’re ready to cook the duck, preheat your oven to 275 degrees.

Lightly rinse off the salt & spice cure. Pat the duck legs dry.

Place the duck legs in a narrow, deep, oven-safe vessel (baking dish, etc).

Melt the duck fat on the stove and pour it over the duck to fully cover the legs.

Move the legs in fat to the oven to cook. Let them cook 1 ½-2 hours if you want to serve on the bone or shred while keeping a firmer texture, 2-3 hours if you want the meat to be softer and falling apart into the fat.

Pull the confit out of the stove.

Use the duck legs in your recipes or serve them as is. Or let them cool for a bit and store them in the refrigerator (with or without the fat).
The leftover duck fat can be used in other duck fat recipes.

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