Confit Duck Legs
duck confit

Confit Duck Legs

Total time: 9 hours
Servings: 4
duck confit

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.

confit duck legs with red cabbage
Serving suggestion

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

If you like duck and fancy a bit of a retro recipe then try the duck breast with orange sauce.

duck confit

Confit duck legs

Traditional French method for preparing and storing duck.
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Course: Main Course
Cuisine: 🇫🇷 French
Keyword: duck, French
Difficulty: Average
Prep Time: 6 hours
Cook Time: 3 hours
Total Time: 9 hours
Servings: 4
Calories: 430kcal
Author: Richard


  • 25 g Sea salt
  • 2 sprigs Thyme
  • 4 Duck legs 200g each
  • 1 litre 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: 430kcal | Carbohydrates: 1g | Protein: 46g | Fat: 26g | Saturated Fat: 7g | Fiber: 1g

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