Duck confit takes a while to prepare properly but is well worth the effort. This melt-in-your mouth duck treat will become a favorite. I buy whole ducks and then remove legs/wings whole and breasts from the bone. Always keep the skin on duck! You can easily double this recipe if you're having a dinner party. I learned this method from Chef Uriah of the Columbian Cafe of Astoria, Oregon. The breasts become pan roasted Muscovy duck (see my recipe) and the legs/wings become confit. Never roast a Muscovy duck whole: the breast comes out dry, musky, and bitter tasting.

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Recipe Summary

prep:
35 mins
cook:
2 hrs 8 mins
additional:
1 day
total:
1 day
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine shallot, sugar, salt, pepper, garlic, and thyme in a small bowl. Rub all over duck legs, thighs, and wings.

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  • Arrange duck parts skin side-up in a dish and cover with plastic wrap. Refrigerate until the seasoning is well absorbed, 24 to 48 hours.

  • Rinse off the seasoning and pat the duck dry. Arrange duck in a single layer in a 9x13-inch baking pan. Let duck stand until it reaches room temperature, about 30 minutes.

  • Preheat oven to 225 degrees F (110 degrees C).

  • Melt duck fat in a saucepan over medium heat until bubbles begin to form, 6 to 8 minutes. Pour duck fat over the room-temperature duck.

  • Bake duck in the preheated oven until tender and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted near the bone should read 135 degrees F (57 degrees C). Pour off the duck fat.

  • Brush a grill pan with some of the used duck fat and heat over medium-high heat until smoking. Add baked duck; cook in batches until skin is crispy, about 90 seconds per side.

Cook's Notes:

Regular white sugar can be substituted for the cane sugar.

If not serving right away, let duck cool completely after baking and store in its cooking fat. Fish it out of the fat and gently warm the duck in a pan prior to crisping the skin.

Never serve wobbly-skinned confit; the crispy duck skin makes the dish absolute heaven! You can substitute the grill pan with a stainless or cast iron pan, but not a nonstick pan.

Editor's Note:

Nutrition data for this recipe includes the full amount of duck fat. The actual amount of duck fat consumed will vary.

Nutrition Facts

554 calories; protein 23.5g 47% DV; carbohydrates 5.3g 2% DV; fat 47.2g 73% DV; cholesterol 137.8mg 46% DV; sodium 3103mg 124% DV. Full Nutrition
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Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/03/2019
Ok so it takes a bit of work to make--it's not hard by any means just takes a while. But it's definitely delicious! The flavor is just fantastic! I halved the recipe and it worked great. Took 3 hours to cook. I also don't have a grill pan so I just crisped the skin in a regular skillet. The crispy skin is to die for! It is pretty rich so a little goes a long way! Thank you for the recipe! Read More
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