Duck Confit Made Easy
Prep time
Cook time
Total time
Duck confit is the ultimate comfort food. Contrary to popular belief it is not hard to make. All you need are a few ingredients and few hours to cook it.
Recipe type: Dinner
Cuisine: French
Serves: 6-8
  • 6-8 Skin on, Bone in Duck Legs
  • 6 Garlic Cloves (sliced thin)
  • 1 Teaspoon Freshly Ground Black Pepper
  • 2 Tablespoons Kosher Salt
  • 6 Sprigs Fresh Thyme
  1. Preheat oven to 250 Farenheit.
  2. Use the tip of a sharp knife and prick duck leg skin all over.
  3. Rub legs with garlic slices (slices should stick to skin) and season legs all over with the salt and pepper.
  4. Place duck legs, skin side down, in a roasting pan and thyme sprigs along with ½ cup water.
  5. Cover pan with foil and cook until fat is rendered (there will be lots more fat than you would think), about 2 hours.
  6. Carefully turn duck skin side up and place it back into the pan of rendered fat. Cover pan and cook until meat is very tender and bones easily wiggle when pulled, about 2–2½ hours longer.
  7. Bump up the oven temperature to 400 Farenheit.
  8. Carefully remove the duck from the pan and place it skin side up on a rimmed baking sheet.
  9. Season duck with a bit more cracked pepper, if you like, and roast until skin is brown and crisp, 30–35 minutes.
Reserve the duck fat. (It will keep 3 weeks in refrigerator or 3 months in freezer; reheat and strain before using). If you're re-heating the duck legs, add a tablespoon of the duck fat to a heavy skillet and heat over medium high heat. Once hot, place legs skin side down to crisp the skin. This will only take a couple of minutes. I also toss some more garlic cloves and thyme sprigs into the pan while I'm cooking the legs. Can you ever have too much garlic?
Recipe by My Man's Belly at