French Duck Confit Recipe (Confit de Canard)

Duck confit, or confit de canard, is a traditional French dish where duck legs are slowly cooked in their own fat until tender, juicy, and deeply flavorful. I love how this recipe transforms simple ingredients into something rich and elegant, perfect for a special dinner.

Why You’ll Love This Recipe

I love this recipe because it’s both rustic and luxurious. The duck becomes so tender that it falls off the bone, and the skin crisps beautifully when reheated. I also like that the confit can be made ahead of time and stored, making it a perfect make-ahead dish for entertaining.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
6 duck legs
4 cloves of garlic
Sprig of thyme
4 cups of duck fat (available at specialty groceries)
Salt and pepper to taste

Directions

1. I start by rubbing the duck legs generously with salt and pepper. I let them rest in the fridge for several hours or overnight to absorb flavor.
2. I preheat the oven to 225°F.
3. I place the duck legs in a heavy ovenproof pot, layering them with garlic cloves and thyme.
4. I pour the duck fat over the legs until they’re fully submerged.
5. I cover the pot and cook in the oven for about 2 ½ to 3 hours, until the duck is tender and the meat easily pulls away from the bone.
6. Once cooked, I let the duck cool in the fat.
7. When ready to serve, I remove the legs from the fat and crisp them in a skillet or under the broiler until the skin is golden brown.

Servings and Timing

This recipe makes 6 servings, one duck leg per person. It takes about 15 minutes to prep and 3 hours to cook, with optional overnight marinating time for the best flavor.

Variations

Sometimes I add rosemary or bay leaves along with thyme for a slightly different herbal note. I also like using shallots in the cooking fat for extra depth. If I don’t have enough duck fat, I sometimes mix in a little olive oil, though traditionalists prefer pure duck fat.

Storage/Reheating

Duck confit stores beautifully. I keep the legs submerged in duck fat in an airtight container in the refrigerator for up to 2 weeks. To reheat, I either pan-sear them skin-side down until crispy or warm them in the oven at 375°F for about 15 minutes.

FAQs

What does “confit” mean?

Confit is a French technique where food is slowly cooked in fat and preserved in that fat.

Can I use goose fat instead of duck fat?

Yes, goose fat works well, but duck fat gives the most authentic flavor.

Do I have to salt the duck overnight?

I prefer salting overnight because it enhances flavor, but a few hours also works.

How do I crisp the duck skin?

I place the cooked legs skin-side down in a hot skillet or under a broiler until golden and crisp.

Can I freeze duck confit?

Yes, I can freeze it in its fat for up to 3 months.

What should I serve with duck confit?

I enjoy it with roasted potatoes, a green salad, or braised vegetables.

Can I make this without duck fat?

It’s possible with oil, but the flavor and texture won’t be as authentic.

Is duck confit salty?

It can be, which is why I season carefully and sometimes rinse the legs before cooking if I salted heavily.

Can I reuse duck fat?

Yes, I strain and store the fat it can be reused for more confit or for roasting potatoes.

How do I know when the duck is done?

The duck is ready when the meat is very tender and pulls easily from the bone.

Conclusion

Duck confit is one of my favorite French classics, turning simple duck legs into a dish that’s both hearty and refined. I love how the slow cooking brings out such rich flavor, and the fact that it keeps well makes it a timeless recipe worth mastering.

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