Name: Duck Confit with Roasted Rhubarb
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: French
Ingredients: 4 duck legs; 1 heaped tbsp salt flakes (or 1 level tbsp table salt); 1/2 tsp crushed black pepper; 1 tsp dried thyme; 2 bay leaves, ripped into quarters; 3 garlic cloves, peeled and crushed; 150 ml (2/3 cup minus 2 tsp) dry white wine; 200 g (7 oz) rhubarb, washed and cut into 5 cm pieces; 3 tbsp caster sugar; 500 g (1.1 lbs) baby new potatoes; 1 tbsp salted butter; 160 g (1 1/2 cups packed) baby spinach; Salt and pepper, to taste

This Duck Confit with Roasted Rhubarb is a dish I like to make when I want something rich, elegant, and a little different from the usual. The duck becomes beautifully tender and flavorful, while the roasted rhubarb adds a sharp, sweet note that balances the richness. Served with buttery potatoes and spinach, it feels like a complete, restaurant-style meal I can enjoy at home.

Why You’ll Love This Recipe

I love how this recipe combines deep, savory duck with the brightness of rhubarb. The slow-cooked duck confit is fall-off-the-bone tender, and when paired with crisp potatoes and fresh greens, it’s both indulgent and well-balanced. It’s a dish I like to make when I want to impress but still enjoy something comforting.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 duck legs
1 heaped tbsp salt flakes reduce this to a level tbsp if using table salt
½ tsp crushed black pepper
1 tsp dried thyme
2 bay leaves ripped into quarters
3 garlic cloves peeled and crushed
150 ml (2/3 cup minus 2 tsp) dry white wine

Roasted rhubarb:
200 g (7 oz) rhubarb washed and cut into 5cm length pieces
3 tbsp caster sugar

To serve:
500 g (1.1 lbs) baby new potatoes
1 tbsp salted butter
160 g (1 1/2 packed cups) baby spinach
salt and pepper to taste

Directions

I start by rubbing the duck legs with salt, pepper, thyme, bay leaves, and crushed garlic, then cover and refrigerate for at least 12 hours to marinate.
The next day, I preheat my oven to 275°F (135°C).
I place the duck legs in an ovenproof dish, pour in the white wine, cover with foil, and cook slowly for about 2 ½ to 3 hours until the meat is tender and the fat is rendered.
For the rhubarb, I preheat my oven to 375°F (190°C). I arrange the rhubarb pieces in a baking dish, sprinkle with sugar, and roast for 15 minutes until soft but still holding their shape.
While the rhubarb cooks, I boil the baby new potatoes until tender, then toss them with butter, salt, and pepper.
Just before serving, I sauté the spinach lightly until wilted.
I serve the duck legs with roasted rhubarb on the side, along with the buttery potatoes and spinach.

Servings and Timing

This recipe serves 4 people. It takes about 15 minutes to prepare and 3 hours to cook, not including marinating time.

Variations

Sometimes I swap the rhubarb with roasted apples or pears for a sweeter contrast. I also like to crisp the duck skin under the broiler for a few minutes before serving. For a lighter version, I serve the duck with a fresh salad instead of potatoes.

Storage/Reheating

I store leftover duck confit in its fat in the refrigerator for up to a week. To reheat, I place the duck in a hot oven at 400°F (200°C) until the skin crisps and the meat is warmed through. The roasted rhubarb keeps in the fridge for 2–3 days, and the potatoes are best eaten fresh.

FAQs

Can I make duck confit ahead of time?

Yes, I often prepare it a few days in advance and reheat when ready to serve.

Do I need to cover the duck completely in fat?

Traditionally yes, but in this recipe I let the wine and rendered fat do the work.

Can I use fresh thyme instead of dried?

Yes, I prefer fresh thyme when I have it, using about double the amount.

What wine works best in this recipe?

I like using a dry white wine such as Sauvignon Blanc or Pinot Grigio.

Can I replace rhubarb with another fruit?

Yes, roasted plums, apples, or pears also pair well with duck.

How do I make the duck skin crispy?

After slow-cooking, I place the duck under the broiler for a few minutes until golden.

Can I freeze duck confit?

Yes, I store it in its fat in an airtight container and freeze for up to 3 months.

What can I serve instead of potatoes?

I sometimes use polenta, couscous, or a simple lentil salad.

Is this dish very salty?

The initial salting seasons the duck, but I always adjust and rinse lightly if needed before cooking.

How do I know when the duck is done?

The meat should pull easily away from the bone and feel tender when pierced with a fork.

Conclusion

This Duck Confit with Roasted Rhubarb is a dish I truly enjoy making when I want something rich yet balanced. The savory, slow-cooked duck pairs perfectly with the tangy-sweet rhubarb and buttery sides. It’s one of those recipes that feels special every time I bring it to the table.