Duck Confit (Express Version)

Tender, fall-off-the-bone homemade Duck Confit Legs in just 6 hours! While most confit recipes take days, this express version of our Duck Confit recipe transports you to France in just a few hours. Our Duck Legs are cooked in delicious Duck Fat low and slow to make this classic French dish. Pair with a French Bordeaux to maximize the flavor.

Looking for a more traditional confit recipe? Try out our original Duck Confit Recipe with Whole Duck for the full multi-day confit process.

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Ingredients

  • 1 Tbsp. Kosher Salt
  • 1/2 tsp. Cracked Black Pepper
  • 4 Whole Bay Leaves
  • 6 Garlic Cloves. Minced
  • 1/2 bunch Fresh Thyme

Direction

  • Rub the duck legs with the kosher salt. Place it skin-side down in a casserole pan 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 for at least 3 hours.
  • Transfer duck to a roasting pan or casserole pan skin side down. Bake at 325°F for 15-20 minutes.
  • Melt duck fat, pour over pieces to cover them completely.
  • Cover and bake at 300°F until the duck is very tender, approximately 2 hours.
  • Flip Duck Legs skin side up. Bake at 350°F until skin is crisp and meat is hot, approximately 30 minutes.
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