Easy Duck Confit Recipe: Crispy, Tender, and Surprisingly Simple

Duck confit is often considered a restaurant-only delicacy, but this easy duck confit recipe proves that you can make it at home with minimal effort and incredible results. With crispy skin, fork-tender meat, and rich, savory flavor, duck confit is one of the most luxurious yet forgiving dishes in classic French cuisine.

Traditionally slow-cooked in its own fat, duck confit preserves moisture while developing deep flavor. This simplified method keeps the essence of tradition while making the process approachable for home cooks.

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What Is Duck Confit?

Duck confit is a traditional French dish in which duck legs are:

• Salt-cured with aromatics
• Slowly cooked in duck fat at low temperature
• Stored or finished until crispy

The result is meat so tender it practically melts, with skin that crisps beautifully when reheated.

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Why This Easy Duck Confit Recipe Works

This recipe is designed for modern kitchens while preserving authenticity.

• No special equipment required
• Shorter curing time
• Oven-friendly method
• Foolproof low-and-slow cooking
• Consistently crispy results

You get restaurant-quality duck confit without the intimidation factor.

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Flavor Profile of Duck Confit

Properly prepared duck confit is:

• Rich and savory
• Mildly salty
• Aromatic from herbs
• Deeply meaty, never greasy

The slow cooking transforms the duck into something far greater than the sum of its parts.

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Best Duck for Confit

Recommended Cut

• Duck legs (thigh and drumstick attached)

Duck legs contain enough fat and connective tissue to withstand long cooking, making them ideal for confit.

Avoid

• Duck breast (too lean)
• Skinless cuts (essential fat is missing)

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Ingredients for Easy Duck Confit

Main Ingredients

• Duck legs
• Duck fat (or olive oil blend if needed)
• Kosher salt

Aromatics

• Garlic cloves
• Fresh thyme
• Bay leaves
• Black pepper

Optional additions:

• Orange peel
• Shallots
• Rosemary

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Why Duck Fat Matters

Duck fat:

• Conducts heat gently
• Preserves moisture
• Adds unmatched flavor

If you don’t have enough duck fat, supplement with olive oil, but pure duck fat delivers the best results.

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How to Make Easy Duck Confit (Step by Step)

Step 1: Season the Duck

Rub duck legs generously with salt, pepper, garlic, and herbs. Place in a dish, cover, and refrigerate for 12–24 hours.

This curing step seasons the meat and improves texture.

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Step 2: Rinse and Dry

Rinse excess salt from duck legs and pat completely dry. This prevents overly salty confit.

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Step 3: Arrange in Baking Dish

Place duck legs snugly in a deep baking dish, skin-side up.

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Step 4: Add Duck Fat

Pour melted duck fat over the legs until fully submerged.

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Step 5: Slow Cook

Cover tightly with foil and cook at 275°F (135°C) for 2½–3 hours until the meat is fork-tender.

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Step 6: Crisp the Skin

Remove duck legs, place skin-side down in a hot skillet, and crisp until golden.

Alternatively, broil briefly in the oven.

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How Long to Cook Duck Confit

• Low and slow: 2½–3 hours
• Crisping: 5–7 minutes

Patience is key—low heat prevents drying and ensures tenderness.

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How to Tell When Duck Confit Is Done

Duck confit is ready when:

• Meat pulls easily from the bone
• Skin appears rendered
• Fat is clear, not cloudy

If the duck resists a fork, it needs more time.

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Common Duck Confit Mistakes

Using High Heat

Causes tough meat and greasy texture.

Skipping the Cure

Results in bland confit.

Not Fully Submerging Duck

Leads to uneven cooking.

Over-Crisping

Dries out the meat.

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Easy Duck Confit Variations

Garlic-Heavy Confit

Add extra garlic cloves for bold flavor.

Citrus Duck Confit

Add orange or lemon peel during cooking.

Herb-Forward Confit

Use rosemary and thyme generously.

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What to Serve with Duck Confit

Duck confit pairs beautifully with simple sides.

Classic Pairings

• Roasted potatoes
• Lentils
• Green beans
• Frisée salad

Acidic sides balance the richness perfectly.

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Make-Ahead and Storage Tips

Refrigeration

Store duck submerged in fat for up to 5 days.

Freezing

Freeze fully cooked duck confit for up to 3 months.

Reheating

Reheat gently in oven, then crisp skin before serving.

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Is Duck Confit Healthy?

While rich, duck confit:

• Is high in protein
• Uses natural fats
• Is very filling in small portions

Moderation and balanced sides make it a satisfying indulgence.

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Duck Confit vs. Roasted Duck

Duck Confit	Roasted Duck
Slow-cooked in fat	High-heat roasting
Extremely tender	Firm texture
Deep flavor	Crisp skin focus
Preserved	Immediate serving

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Frequently Asked Questions

Can I make duck confit without duck fat?
Yes, but flavor will be less authentic.

Is duck confit salty?
Proper rinsing prevents excess salt.

Can I cook it in a slow cooker?
Yes, but oven gives better control.

Does duck confit need refrigeration?
Yes, unless fully preserved in fat.

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Why This Easy Duck Confit Recipe Works

• Balanced curing time
• Low-temperature oven method
• Minimal ingredients
• Reliable crisping technique

It simplifies a classic while delivering authentic results.

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Conclusion

This easy duck confit recipe brings one of France’s most iconic dishes into the home kitchen without stress or special equipment. With tender, flavorful meat and irresistibly crispy skin, duck confit proves that elegant cooking doesn’t have to be complicated. Whether for a dinner party or a luxurious weekend meal, this recipe delivers unforgettable results every time.

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