French · Dinner · All year
Duck Confit
4.6 · community
20m
Prep
180m
Cook
Med
Level
620
Energy
The preservation method that became a delicacy: duck legs cured overnight, then poached in their own fat until spoon-tender, crisped to order.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Garlic — smashed
Duck Fat — enough to submerge
3 steps
Method
1
Cure: salt the legs with the aromatics, cover, refrigerate 12–24 hours. Rinse and dry.
720 min — timer available in cooking mode
2
Submerge in melted duck fat and cook at 120°C (barest shimmer, never simmer) for 2.5–3 hours, until the meat gives at a touch.
165 min — timer available in cooking mode
Why this works
Confit is a bath, not a fry: bubbles mean too hot. The fat is reusable for months — and makes the world's finest roast potatoes.
3
To serve: crisp skin-side down in a dry pan over medium until crackling, 5–7 minutes. The confit itself keeps under its fat for weeks.
6 min — timer available in cooking mode
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.
On the plate
Serve it with
Sides
Duck-fat potatoes
Puy lentils
A bitter frisée salad
Garnish
Fresh herbs added off the heat
A squeeze of lemon
Flaky salt
Taste map
Flavour profile
Sweet
1
Salty
3
Sour
1
Bitter
0
Umami
4
Heat
1
Per serving
Nutrition
620
kcal
38g
protein
1g
carbs
52g
fat
3g
fiber
520mg
sodium
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