duck confit

Confit Duck Legs

Confit is a traditional French cooking method in which duck legs are salted and cooked in fat. This preserved them in the days before refrigeration.

Confit is done in three stages:

  • Curing the duck legs in salt draws out the water in which any microorganisms live.
  • Slow cooking in fat.
  • Storing them fully covered in the cooking fat so air can’t get in.

The cured legs are cooked for a long time at a low temperature which results in extremely tender meat that falls easily off the bone.

For those of us that cant spare 9 hours to confit our own duck legs they are available on Amazon.

duck confit

Confit duck legs

Traditional French method for preparing and storing duck.
Prep Time 6 hrs
Cook Time 3 hrs
Total Time 9 hrs
Course Main Course
Cuisine French
Servings 4
Calories 430 kcal


  • 25 g Sea salt
  • 2 Thyme sprigs
  • 4 Duck legs 200g each
  • 1 l Duck fat melted (or vegetable oil)


  • Mix together the salt and thyme leaves and rub into the duck legs. Salt-curing the meat acts as a preservative. Cover and leave to cure for 6 hours in the fridge
  • Rinse the cure from the duck and dry the legs thoroughly
  • Place the legs in an oven proof dish deep enough to contain the meat and cover with the rendered fat
  • Cover the dish with foil and place in the oven to cook for 3 hours or until the meat comes easily away from the bone
  • Leave to cool in the fat
  • Remove the legs from the fat and pat dry with kitchen roll before pan-frying to crisp up the skin or pulling the meat from the bone in delicious slivers to be used in fillings


Original recipe from Great British Chefs.


Calories: 430kcalCarbohydrates: 1gProtein: 46gFat: 26gSaturated Fat: 7gFiber: 1g
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