Duck Conft
by Food and Wine Magazine

Serves: 4 people. Preparation time: 4½ hours active and 1 day chill time. image


Trim the excess fat from the 4 Duck Legs and pat dry. Place Salt, Sugar, Thyme, Rosemary, Garlic and Peppercorns in a large bowl. Add the Duck Legs 1 at a time and rub well with the spice mixture. Place the Leg on a large rimmed baking sheet. Repeat with the remaining 3 Legs. Place a second large rimmed baking sheet directly on top of seasoned Legs; refrigerate for at least 24 hours.

Preheat the oven to 275° F. Scrape off the spice mixture from the Duck Legs and rinse them well to remove remaining spice mixture. Pat dry.

Melt the Duck Fat in a medium saucepan over medium heat and cook until gently simmering, about 5 minutes. Place the Duck Legs in a small Dutch Oven and carefully pour melted Duck Fat over the Legs, adding enough Fat to ensure the Legs are completely submerged.

Cover and cook until the meat is very tender and easily pulls away from the bone, about 3 hours. Remove from heat and let stand, covered, at room temperature for 1 hour. Dish out one Leg per serving with Rice, Potatoes or Greens as a side. Duck Confit may be covered and stored in the Duck Fat in the refrigerator up to 1 month. When ready to serve, remove a Leg from Fat and scrape off excess Fat; ensure other Legs are completely covered in Fat before returning to refrigerator.


”Confit” - Pronounced "Con-fee", it means "preserved" in French. In restaurants in Southwest France where it originated about 1859, it will be called "Confit de Canard". Legs or whole Ducks can be prepared this way.

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