How To Cook Duck Confit?

The western world prefers drilling for the smoky flavor offered by the rotisserie. French love experimenting with whole duck recipe and they have some of the world class duck recipes. The Asians mainly love frying it more and tossing in their oriental sauces while the Danes love serving duck in Christmas by following some of their fascinating cooking methods.

Let’s check out how the French prefer cooking the duck confit—

Before beginning the recipe, you should be informed that the duck demands a marination of minimum 24-42 hours for allowing the moisture to retain along with allowing the taste to enhance.


  • 4 duck legs with thighs
  • 4 trimmed duck wings
  • 4 cups of duck fat
  • Finely grounded fresh black pepper
  • 1 shallot cleaned, peeled and finely chopped
  • 4 cloves of garlic
  • Salt to taste
  • 6-8 springs of thymes



 Take a large flat plastic or tin tray or dish. Now sprinkle some salt and place the smashed garlic, thymes and shallots. Now put the ducks in a single layer and sprinkle the rest of the seasoning and cover it to refrigerate it for around 1-2 days.

You need to preheat the microwave oven to 225 F and dissolve the duck fat. Now brush the fat on the marinated duck. Do it after pouring the duck side-by-side on a large baking dish. Pour the rest of the fat on the duck pieces and let it bake. Slow cook it from 2-3 hours. Now take out the confit and drain the fat which you can preserve for future use. Let the duck to cool down.

Now carefully remove the duck legs and stain the fat and don’t allow the thick part to enter the sieved fatty sauce. Use a 4- quart pyrex plate and place the duck legs there. You can pour the fatty sauce over the duck legs. You can serve the platter with garlic potatoes where you can toss the boiled potatoes in some butter or olive oil along with some smashed garlic and seasoning. The platter will look good with some blanched and butter tossed baby carrots or slow cooked beans.

To give it a French touch use the Paring knife to cut around the skin of the duck legs to give it a form of drum sticks. The exposed bone section is quintessentially French. Remove any meat or skin portion from the leg area to give it a perfect French touch before serving.

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