Duck Leg Confit
Duck legs cured a day ahead, then cooked low and slow under their own fat until the meat falls off the bone.
- Serves
- 4
- Prep
- 15 min (plus 24 hr cure)
- Cook
- 3 hr
- Written
Method
-
Rub the duck legs all over with the salt, garlic, thyme, bay leaves, and cracked pepper.
-
Cover and refrigerate 24 hours, until the salt has drawn out moisture and the skin feels tacky.
-
Heat the oven to 225°F.
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Brush off the cure and pat the legs dry, then nestle them into a small Dutch oven.
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Pour the duck fat over the legs until fully submerged, and warm over low heat until the fat is just shimmering.
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Cover and transfer to the oven, cooking until the meat is fork-tender and pulls easily from the bone, about 3 hours.
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Lift the legs from the fat and let them rest until cool enough to handle.
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Sear skin-side down in a hot skillet until the skin is deeply browned and crackling, about 5 minutes, then serve.
Notes
The cure is what makes this confit instead of just a fat-poached duck leg — a full day of salt pulls out moisture the fat can’t, which is what lets the meat hold together for three hours without drying out. Don’t rush it.
Strain the fat once it’s cooled and it’ll keep in the fridge for weeks, ready for a second batch or for frying potatoes in the most decadent way possible. If you don’t have four cups of duck fat on hand, top it off with a neutral oil — the ratio matters less than making sure the legs stay fully submerged.