Classic Duck Confit Recipe
Learn how to make the best classic duck confit with my easy instructions! Get the softest and most tender duck meat, slow roasted and served with plum sauce.
Ingredients
For Duck Confit:
- 6 large whole duck legs, with skin; see instructions for scaling the recipe
- 6 cups duck fat
- 8 to 10 garlic cloves, sliced
- 2 medium shallots, slices
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 1 tbsp sea salt, or Kosher salt
- 1 tbsp whole peppercorns
For Plum Sauce:
- 1/2 cup red wine, such as Cabernet
- 1/4 cup chicken broth
- 2 tbsp balsamic vinegar
- 2 tbsp duck fat
- 1/2 cup plum jam or preserves
- salt and pepper, to taste
Instructions
Dry Brining the Duck:
- Prepare the roasting pan first. You can use a ceramic casserole pan, or a stainless-steel roasting pan. Spread the sprigs of rosemary and thyme onto the bottom of pan. Thinly slice the garlic and shallots and add those to the pan. Sprinkle in the peppercorns.
- Remove defrosted duck legs from packaging, rinse the legs, then pat them completely dry with paper towels.
- Season the duck generously all over with sea salt or Kosher salt, gently rubbing the salt onto the skin and meat.
- Place the duck legs into the pan; they should lay flat in one layer, not overlapping each other. Place the pan into the refrigerator, uncovered, and brine the duck for 24 to 48 hours. Keeping the duck uncovered will dehydrate the skin, resulting in crispy skin at the end.
Preparing for Cooking:
- Preheat the oven to 215°F.
- Once the duck legs have dry brined for 1 to 2 days, remove them from the refrigerator. Rinse the legs well under cold water, then pat them completely dry with paper towels.
- Discard the brine seasonings – garlic, shallots, herbs – and wash and pat dry the roasting pan. Place the rinsed duck legs back into the roasting pan, arranging the legs in a single layer, slightly touching each other. The duck should not be packed too tightly together!
Preparing the Duck Fat:
- You’ll need approximately 1 cup of duck fat for each duck leg. If you purchase the fat frozen, defrost it ahead of time in the refrigerator.
- Once the duck is brined, prepare the fat. Transfer the duck fat into a large pot and heat it over medium heat until it reaches approximately 215°F to 225°F.
- Carefully pour the hot duck fat over the duck legs. The legs need to be completely submerged in fat!
Cooking Instructions:
- Place a sheet of parchment paper that fits nicely into the pan over the fat and duck legs. Use the end of a spatula or spoon to gently push out any air bubbles or pockets, so the paper lays smoothly and directly over the fat. Cover the pan tightly with foil.
- Roast the duck legs at 215°F, covered with foil the entire time, for 8 hours. Do not open the pan during the cooking process.
Roasting Instructions:
- Once the duck has cooked, remove the roasting pan from the oven. Place a wire rack onto a baking sheet, then gently lift each duck leg out of the fat using a spoon or spatula and place it onto the wire rack, spacing the legs apart a few inches.
- Take extra care when transferring the legs from the fat. The meat will want to slide right off the bones!
- Preheat the oven to 450°F. This next step you’ll want to complete right before serving. Roast the duck legs arranged on the wire rack for 12 to 15 minutes, until the skin is golden and crispy on the outside, then serve with your choice of sides and plum sauce.
Making Plum Sauce:
- Pour the wine into a small saucepan, and add the chicken broth, duck fat, and balsamic vinegar. Cook the mixture over medium heat and bring to a simmer. Simmer for 6 to 8 minutes, until the wine is reduced in half.
- Add the plum jam next and continue to cook and reduce the sauce for another 6 to 8 minutes, whisking occasionally until the sauce is thickened.
- Remove the sauce from heat and keep it covered and warm until ready to serve. Add a few spoonful’s of sauce for each duck leg.
Scaling the Recipe:
- You can increase or decrease the recipe depending on how many servings you require. I recommend 1 large duck leg or 2 smaller ones per serving.
- For each additional leg, you'll need to add a 1 cup of duck fat to completely cover the legs. Use a larger pan for more duck legs; they must be cooked in a single layer.