How to make Duck Confit

How to make Duck Confit.

READY IN 5 MINUTES TIME FOR CURE: 24 hours LENGTH OF COOKING: 4 hours YIELD: 1 pint; recipe may be increased in quantity

A duck confit is a duck that has been tenderly cooked in its own fat over a long period of time. When you’re ready to utilize it, it is then kept till then in that cooking fat. It is a crucial component of the southern French dish cassoulet and can turn a simple salad into a feast.

Although duck is the most well-known confit component, other foods may also be made into confit. Ducks are often selected because they contain more fat than other animals, which explains why (it helps them float when they are paddling in water).

Duck confit may be prepared with just the duck and no additional ingredients, but it tastes better with thyme or other herbs added after the first salting.


  1. kosher salt, 1/3 cup
  2. 1 teaspoon of sugar
  3. one tablespoon of fresh thyme or one teaspoon of dried thyme
  4. freshly ground black pepper, 1 teaspoon
  5. freshly ground nutmeg, 1/8 teaspoon
  6. 1 teaspoon salt for curing (optional; see Useful Resources)
  7. 1-pound legs of duck (or any other bone-in, fatty duck parts except the breasts) 1 bay leaf, 2
  8. 1/8 cup of rendered duck or chicken fat or olive oil


Cooking the food in fat for many hours before storing it coated in the cooking fat is another approach that combines several methods of food preservation.

Any residual hazardous bacteria are destroyed by the heat of the cooking process, and subsequent storage of the meal in the cooking fat prevents air from reaching the food and germs.

An initial salt cure may sometimes introduce a third preservation technique, as it did with duck confit. The finished result must be kept in the fridge or freezer, just as with all the other recipes in this chapter, to delay or stop the fat from becoming rancid.


  1. In a large basin or container, combine the salt, sugar, thyme, pepper, nutmeg, and curing salt (if using).
  2. Rub the duck pieces with the salt-and-seasoning mixture. Make careful to massage it into every nook and cranny. For 24 hours, cover and chill.
  3. Set the oven at 225 degrees.
  4. Scrub the duck as well as you can with the salt mixture. Rinse not; the duck has to be dry for the next procedure.
  5. Arrange the duck pieces in a baking tray with the skin-side down. Underneath them, tuck the bay leaves. Pour olive oil over the duck or add duck or chicken fat over it.
    The duck should bake for an hour. The duck’s fat will start to render during that period. After an hour, add more butter or oil if the duck pieces are not thoroughly coated. For the remainder of the confit procedure, the duck must be entirely submerged in fat; otherwise, it cannot be securely preserved.
  6. Bake for a further two to five hours. When you attempt to pull out a piece of duck, the flesh ought should virtually slip off the bone.
  7. You may either remove the flesh from the bones first or place the complete chunks of duck confit in a heatproof container and pour the hot liquid fat over them. In either case, gently push down on the top of the duck to release any air bubbles by running a table knife or spoon along the edges of the container. Make sure the fat fully envelops the duck. Duck confit keeps for three months when refrigerated. Additionally, it may be frozen for up to a year.

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