Duck Confit
The day before you want to make the dish, scatter half the salt, half the garlic and half of the herbs over the base of a small shallow dish. Lay the duck legs, skin-side up, on top, then scatter over the remaining salt,
Cook and rest are read from the method. Prep is estimated when the listing left it out. Optional overnight waits and leftover storage are not counted.
- Prep
- 20 min
- Cook
- 2 hr 40 min
- Rest
- 8 hr
- Total
- 11 hr
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
The day before you want to make the dish, scatter half the salt, half the garlic and half of the herbs over the base of a small shallow dish. Lay the duck legs, skin-side up, on top, then scatter over the remaining salt, garlic and herbs. Cover the duck and refrigerate overnight. This can be done up to 2 days ahead.
What you'll need
6 ingredients. Tap each one once it's out on the bench.
Ingredients
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
The day before you want to make the dish, scatter half the salt, half the garlic and half of the herbs over the base of a small shallow dish. Lay the duck legs, skin-side up, on top, then scatter over the remaining salt, garlic and herbs.
Step 2
Cover the duck and refrigerate overnight. This can be done up to 2 days ahead.
480 min
Step 3
Pour the wine into a saucepan that will snugly fit the duck legs in a single layer. Brush the salt off the duck legs and place them, skin-side down, in the wine.
Step 4
Cover the pan with a lid and place over a medium heat. As soon as the wine starts to bubble, turn the heat down to the lowest setting and cook for 2 hours, checking occasionally that the liquid is just barely simmering.
120 min
Step 5
(If you own a heat diffuser, it would be good to use it here.) After 2 hours, the duck legs should be submerged in their own fat and the meat should feel incredibly tender when prodded. Leave to cool.
Step 6
The duck legs are now cooked and can be eaten immediately – or you can follow the next step if you like them crisp. If you are preparing ahead, pack the duck legs tightly into a plastic container or jar and pour over the fat, but not the liquid at the bottom of the pan.
Step 7
Cover and leave in the fridge for up to a month, or freeze for up to 3 months. The liquid you are left with makes a tasty gravy, which can be chilled or frozen until needed.
Step 8
To reheat and crisp up the duck legs, heat oven to 220C/fan 200C/gas 7. Remove the legs from the fat and place them, skin-side down, in an ovenproof frying pan.
Step 9
Roast for 30-40 mins, turning halfway through, until brown and crisp. Serve with the reheated gravy, a crisp salad and some crisp golden ptoatoes.
40 min
Nutrition
Per serving · estimate
- Calories
- 312 kcal
- Protein
- 23.4 g
- Carbs
- 46.9 g
- Fat
- 7.2 g
- Saturated fat
- 2 g
- Fibre
- 15.7 g
- Sugar
- 0.3 g
- Sodium
- 254 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- No major allergens flagged in the structured ingredients.
- Gluten-free
- Dairy-free
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 12 November.
Substitutions
garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion
1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Inspired by the original
Provenance: Imported. Not developed or tested in our kitchen, so quantities and timings can be approximate. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Duck Confit take?
11 hr all in — 20 min prep, 2 hr 40 min cook, 8 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
Does it fit a diet?
The published recipe is labelled Gluten-free, Dairy-free, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
6 more questionsFewer questions
What equipment do I need?
Oven, Frying pan, Saucepan.
How much salt do I put in?
The recipe lists Salt at to taste.
What can I use instead?
garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion. 1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I prepare this ahead?
Cover the duck and refrigerate overnight. This can be done up to 2 days ahead. The duck legs are now cooked and can be eaten immediately – or you can follow the next step if you like them crisp. If you are preparing ahead, pack the duck legs tightly into a plastic container or jar and pour over the fat, but not the liquid at the bottom of the pan. To reheat and crisp up the duck legs, heat oven to 220C/fan 200C/gas 7. Remove the legs from the fat and place them, skin-side down, in an ovenproof frying pan.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.