Easy Duck Confit
Learn how to make authentic Duck Confit at home with this easy French recipe. Tender, flavorful duck slow-cooked in fat.
Ingredients
- 4 duck legs with thighs attached, about 2.5 pounds total
- 3 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 6 cloves garlic, minced
- 2 teaspoons fresh thyme leaves
- 1 teaspoon ground coriander
- 1/2 teaspoon red pepper flakes
- 4 bay leaves
- 3 cups rendered duck fat or high-quality lard
- 1 medium yellow onion, quartered
- 2 carrots, cut into 2-inch pieces
- 1 cup chicken or vegetable broth
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- Sea salt and cracked black pepper to taste for serving
Instructions
- 1
Pat the duck legs completely dry with paper towels, ensuring no excess moisture remains on the skin.
- 2
Combine kosher salt, ground black pepper, minced garlic, fresh thyme, ground coriander, and red pepper flakes in a small bowl to create the cure mixture.
- 3
Rub the entire surface of each duck leg generously with the cure mixture, pressing it into the skin and meat evenly.
- 4
Place the cured duck legs on a plate, cover with plastic wrap, and refrigerate for 12 to 24 hours, allowing the salt to penetrate the meat.
- 5
Remove the duck from the refrigerator 30 minutes before cooking and rinse each leg under cool running water to remove excess salt, then pat dry thoroughly.
- 6
Heat the rendered duck fat in a large Dutch oven or heavy-bottomed pot over medium heat until it reaches approximately 200°F on a thermometer, about 5 minutes.
- 7
Carefully arrange the duck legs in the warm fat, skin-side up, ensuring they are fully submerged or nearly covered by the fat.
- 8
Add the bay leaves, quartered onion, and carrot pieces to the pot around the duck.
- 9
Pour the chicken broth and honey into the pot, stirring gently to combine with the fat.
- 10
Reduce the heat to low, maintaining a gentle simmer with only occasional bubbles breaking the surface, and cook uncovered for 2 to 2.5 hours.
- 11
Check the meat by piercing the thickest part of a thigh with a fork; it should pull away from the bone easily and shred when tested.
- 12
Stir in the apple cider vinegar and taste the cooking liquid, adjusting seasoning with sea salt and cracked black pepper as needed.
- 13
Remove the pot from the heat and allow the duck to cool slightly in the fat for 10 minutes before carefully transferring legs to a serving platter.
- 14
Strain the cooking liquid through a fine-mesh sieve, discarding the vegetables and bay leaves, and drizzle the strained jus over the duck.
- 15
Serve the duck confit while still warm, accompanied by crusty bread or fresh green salad for a complete meal.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Rendered duck fat | Extra virgin olive oil combined with a small amount of avocado oil | Reduces saturated fat intake while maintaining a high smoke point and rich mouthfeel that approximates the original fat's cooking properties. |
| Honey | Pure maple syrup or coconut sugar in equal amounts | Provides natural sweetness without refined sugar while offering additional minerals and a lower glycemic index for better blood sugar management. |
| Kosher salt in cure | Sea salt at 75% of the original amount | Sea salt contains trace minerals and allows you to reduce overall sodium intake while maintaining proper curing effectiveness. |
| Chicken or vegetable broth | Homemade bone broth with added gelatin and collagen | Bone broth provides superior gut health benefits through collagen and amino acids that support digestive integrity and reduce inflammation. |
| Apple cider vinegar | Red wine vinegar or balsamic vinegar in equal measure | Alternative vinegars offer different flavor profiles while maintaining the acidic component that aids digestion and nutrient absorption. |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 520 |
| Total Fat | 37g |
| Saturated Fat | 12g |
| Cholesterol | 142mg |
| Sodium | 480mg |
| Carbohydrates | 8g |
| Fiber | 1g |
| Sugar | 3g |
| Protein | 43g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
