Duck Confit
Tender duck legs slow-cooked in their own fat until skin crisps and meat falls off bone, a restaurant dish you can make at home.
90minutes
4servings
620calories
52gprotein
$5.20per serving
Ingredients (serves 4)
- 4 duck legs
- 1 cup duck or goose fat
- 1 onion
- 2 carrots
- 4 cloves garlic
- 1 tsp thyme
- 1 bay leaf
- salt
- black pepper
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Save this recipeInstructions
- 1
Season duck legs generously with salt and pepper. Place in a heavy ovenproof pot or Dutch oven.
- 2
Chop onion and carrots roughly. Scatter around duck with smashed garlic cloves, thyme, and bay leaf.
- 3
Preheat oven to 300°F. Pour duck or goose fat over the legs until mostly submerged.
- 4
Cover pot and bake for 75 minutes until duck meat is fall-apart tender.
- 5
Remove from oven and let cool in the fat. Duck can be served warm or chilled and crisped in a skillet before serving.
