Duck Confit

Food Republic


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7.00 (in)
7.00 (in)
7.00 (in)
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Duck Confit 

What is duck confit? Is it a dish by itself, a technique, or one of those fancy French things too snooty for you to even bother with? It's the first two — you definitely want to bother with this and it's decidedly unsnooty. A favorite method of preparing meat in pre-fridge France was to preserve it in its own fat.


  • whole duck legs
  • tablespoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • cloves garlic, chopped
  • juniper berries, crushed
  • sprigs thyme
  • bay leaf
  • cups duck fat, melted


  1. Mix all of the seasonings together and coat the duck pieces with the mixture. Place in a container or zip top bag and into the refrigerator for 24 to 72 hours.
  2. Brush off the excess seasonings.
  3. Preheat the oven to 225 degrees.
  4. Place the duck legs in a single layer skin side down in a large pot. Pour the melted duck fat over top and place in the oven for 3 to 4 hours until the meat can easily be pulled from the bone.