Pork · Korean
Gochujang Pork Ribs
Beef · Mexican
← All RecipesPoultry · FrenchDuck Leg Confit24h cure + 3h cook2 servings680 kcalConfit is one of the oldest preservation techniques in the French culinary repertoire. Long before refrigeration, poultry legs were cured in salt, cooked in their own fat, and sealed away in crocks where they kept for weeks. The process, born of necessity, produces something extraordinary: meat so tender it barely holds itself together, a skin that crisps into something shattering and golden, and a depth of flavor that slow-roasting in dry heat could never replicate.Duck leg confit looks intimidating and is actually almost impossible to get wrong, provided you observe two rules: the salt cure is not optional, and the fat temperature must never boil. Everything else is flexible.Ingredients2 duck legsabout 350g each15g coarse saltper leg4 garlic clovessmashed4 sprigs fresh thyme2 bay leavescrumbled1 tsp black peppercornscracked500-700g duck fatenough to submergeThe science of confitWhen submerged in fat kept below 90°C, the duck legs cook through gentle heat that slowly dissolves collagen into gelatin, making the meat extraordinarily tender. Because the fat temperature never reaches boiling point, moisture loss is minimal. The fat itself does not penetrate the meat significantly. Duck fat is traditional because it has a neutral flavor and high smoke point. Rendered pork lard or goose fat can substitute.The salt cure: 12 to 24 hoursRub each duck leg generously with coarse salt on all surfaces, pressing into the skin and flesh around the bone. Add smashed garlic, thyme, bay leaf, and cracked peppercorns. Place in a container, cover, and refrigerate. The minimum is 12 hours, but 24 hours produces better results. Before cooking, rinse the salt off under cold water. Pat completely dry — surface moisture would lower the fat temperature.Cook at low temperatureMelt duck fat in a deep ovenproof pan over low heat. The fat should never bubble or shimmer visibly. Add the duck legs skin-side up, fully submerged. Target temperature: 82°C to 90°C. The easiest method: 90°C oven (fan) for 3 hours. The legs are done when the meat pulls easily from the bone. Give it another 30 minutes if there is any resistance.Chef note: Confit legs keep submerged in their fat in the refrigerator for up to 3 weeks. Make a large batch, seal with fat on top, and you have exceptional meals waiting. The flavor improves after a few days.The critical final step: crispy skinRemove legs from fat and pat skin completely dry. Heat a heavy skillet over high heat until smoking. Add legs skin-side down with no added fat. Press firmly with a spatula. Cook 4 to 5 minutes without moving until the skin is lacquered golden-brown and crackling. Turn briefly to heat the flesh side, then serve immediately. This final sear is why confit is extraordinary — the contrast between yielding meat and shattering skin is impossible to achieve any other way.ServingClassic accompaniments: Puy lentils with shallots and vinaigrette, sautéed potatoes cooked in the leftover duck fat, or a simple green salad with walnut oil dressing. Save every drop of cooking fat for roasting vegetables or making the best sautéed potatoes of your life.← Back to all recipes