Crispy Duck Confit

Slowly baked, and crispy outside

Some dishes are simply guaranteed to impress, and duck confit is definitely one of them. This classic French cooking technique involves slowly cooking duck in its own fat or rendered duck fat, resulting in incredibly tender, juicy, and flavorful meat. A final sear creates beautifully golden, irresistibly crispy skin.

This is why we love this recipe:

• Tender meat: Slow cooking at a low temperature ensures the meat becomes incredibly juicy and tender.
• Crispy skin: A final sear in the skillet creates deliciously golden, crispy skin.
• An amazing aroma: Rosemary, thyme, sage, garlic, and shallots add a rich, aromatic flavor.
• Easy to make ahead: You can prepare the duck legs a day before your festive meal.
• Perfect for any occasion: Serve with traditional Slovenian side dishes or more modern accompaniments.

What is duck confit?

Confit is a traditional French cooking technique in which meat is slowly cooked in fat at a low temperature. The most famous example is confit de canard, a classic French dish where duck legs are first salted and seasoned, then slowly cooked in duck fat.

Unlike traditional roasting at high temperatures, confit focuses on slow, gentle cooking. This allows the connective tissue to gradually break down, resulting in incredibly tender, succulent meat.

Top 5 tips and tricks

Follow these five tips to make perfectly tender, juicy duck confit with irresistibly crispy skin.

1. Choose high-quality duck legs. For the best results, we recommend using fresh, meaty duck legs of approximately the same size to ensure even cooking. Leave the skin on, as it's essential for achieving that delicious crispy finish. If using frozen duck legs, thaw them completely in the refrigerator before cooking.
2. Don't skip the marinating. Although marinating takes a little extra time, this step makes a big difference in the flavor. Rub the duck legs with the herb and seasoning mixture and refrigerate for three hours. This allows the salt and aromatic herbs to penetrate the meat and enhance its flavor.
3. Cook low and slow. This is the most important tip. Preheat the oven to 120°C (250°F) and cook the duck legs in a covered, oven-safe dish, making sure they are mostly submerged in duck fat. Resist the temptation to increase the temperature to speed things up. Slow cooking is the secret to incredibly tender, fall-off-the-bone meat.
4. Crisp the skin just before serving. After slow cooking, the duck skin will be soft, so transfer the legs to a skillet, skin-side down. Gently pat the skin dry beforehand, then cook over medium heat until beautifully golden and crispy. You can gently press the duck legs against the skillet with a spatula to ensure the skin crisps evenly.
5. Save the duck fat. The fat used to cook the duck legs is incredibly useful, so don't throw it away. Strain it through a fine-mesh sieve and store it in the refrigerator. It's perfect for making crispy roasted potatoes, sautéed vegetables, or other savory dishes. Before storing, make sure to separate the fat from any meat juices.

Storing and freezing

Duck confit is an excellent make-ahead dish. In fact, you can slow-cook the duck legs a day before serving and crisp up the skin just before your meal.

Storing in the fridge: Allow the cooked duck legs to cool and transfer them to an airtight container within two hours of cooking. Store in the refrigerator for up to 3–4 days.

Freezing: Duck confit can also be frozen. Divide the cooled duck legs into individual portions and store them in airtight, freezer-safe containers or bags. For the best quality, we recommend using them within 2–3 months. Thaw overnight in the refrigerator before reheating.

Reheating: The best way to reheat duck confit is in the oven at 160°C (320°F). Place the duck legs in a baking dish, add a little duck fat, and cover. Heat until warmed through and the internal temperature reaches 74°C (165°F). Then briefly sear them in a skillet, skin-side down, to restore that delicious crispy skin.

Make ahead: You can prepare the duck confit a day before serving and store it in the refrigerator. The next day, simply reheat the duck legs, sear them until the skin is golden and crispy, and brush them with hoisin sauce. This makes entertaining much easier and saves you plenty of time on the day of your celebration.

Frequently asked questions and answers

How long does it take to cook duck confit? At 120°C (250°F), duck confit takes approximately 2½–3½ hours to cook. The exact cooking time depends on the size of the duck legs. The meat should be incredibly tender and easily fall off the bone.

Can you make duck confit without duck fat? For traditional duck confit, we recommend using duck fat, as it is essential for achieving the dish's signature flavor and texture. You can slow-roast duck legs using a different method, but the result won't be quite the same as classic French duck confit.

Why isn't my duck confit skin crispy? During the slow-cooking process, the duck skin remains soft rather than crispy. That's why it's important to sear the duck legs at the end. Gently pat the skin dry, then place the legs in a hot skillet, skin-side down, and cook until beautifully golden brown and crispy.

Can you make duck confit a day ahead? Absolutely! Duck confit is one of the best dishes to prepare ahead of a special occasion or holiday meal. Simply cook the duck legs the day before, allow them to cool properly, and store them in the refrigerator. The next day, reheat them and crisp up the skin in a skillet just before serving.

Is duck confit a good choice for St. Martin's Day? Definitely! Duck confit is a wonderful alternative to traditional roast duck. Serve it with mlinci (traditional Slovenian flatbread), braised red cabbage, and roasted potatoes for a delicious St. Martin's Day feast that will impress everyone at the table.

How to make duck confit at home (video)

Check this short video to master the recipe at home.

Next, try these duck recipes

• Roast Duck
• How to cook duck breast
• Confit Duck Legs with Legumes