Easy Duck Confit

Easy Duck Confit


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Here is an amazing and easy to prepare recipe for duck confit. While this is a complex dish, our ingredients and instructions on how to prepare this tantalizing meal are as simple as they come. Try your hand at mastering duck confit today!

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Chicago, IL

Time needed

2 days preparation + 3 hour cooking

Serving Size / Yield

2-4 servings


  • 3 tbs Kosher Salt
  • 4 Garlic Cloves, smashed
  • 1 Shallot, peeled & sliced
  • 6 Thyme Sprigs
  • Freshly Ground Black Pepper, to taste
  • 4 Duck Legs with Thighs
  • 4 Duck Wings, trimmed
  • 4 C Duck Fat
  • 2 Carrots, sliced thick

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Start this easy duck confit recipe by marinating your duck. Combine the salt, garlic, shallots, and thyme in a re-sealable plastic bag. Shake the ingredients well to combine and then arrange the duck, skin-side up in your bag. Cover the top of the duck with any remaining salt, garlic, shallots, thyme, and black pepper. Close the bag and refrigerate for one to two days before cooking.

Once your duck has marinated and you are ready to cook, preheat your oven to 225 degrees. Discard the shallots from the duck marinade and wipe off any seasonings from the skin. Continue by melting your duck fat in a small saucepan over medium heat. Stir the pot occasionally to prevent burning.

Snuggly set your duck pieces and thickly sliced carrots in an ovenproof stock pot or Dutch oven. Pour the melted duck fat over the top and then transfer your dish to the oven. Let cook for about two to three hours or until the duck meat is tender and falls off of the bone. Serve hot with your choice of sides.

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