Duck Confit

Confit is the time-honored French tradition of cooking meat slowly in its own fat until meltingly tender. This recipe uses classic confit seasonings. Modify the spices to add your own flavor.


Prep Time {20 min; 2.5 days inactive}

Cook Time {3 hr}

Serving Size {4 servings}


1 (4-5 lb.) Maple Leaf Farms Whole Duck, cut into 4 pieces

2 Tbsp. Kosher Salt

1 tsp. Cracked Black Pepper

4 Whole Bay Leaves

6 Crushed Garlic Cloves

1/2 bunch Fresh Thyme

2 lb. Duck Fat


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1. Rub the duck with the kosher salt. Place it skin-side down in a plastic container or stainless steel deep-sided pan (hotel pan), large enough to hold all pieces flat. Season with pepper, bay leaves, garlic and thyme. Cover and refrigerate overnight.

2. Transfer duck to a roasting pan. Bake at 325°F for 15-20 minutes, until brown.

3. Melt duck fat, pour over pieces to cover them completely.

4. Cover and bake at 300°F until the duck is very tender, approximately 2 hours.

5. Remove duck from fat and place in a hotel pan. Ladle the cooking fat, careful not to add any of the cooking juices, to cover completely.

6. Cover the pan and refrigerate for 2 days to allow the flavors to mellow.

7. Remove the duck, scrape off excess congealed fat. Bake at 350°F until skin is crisp and meat is hot, approximately 30 minutes.

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