Duck Confit


  • duck legs or breasts
  • duck fat (can be purchased at a butcher shop & some specialty markets)

Salt Cure (can use amounts to your own taste)

  • 1 cup kosher salt
  • 1 bay leaf
  • 1 tbsp black peppercorns
  • 5 sprigs rosemary, leaves only
  • 4 sprigs thyme, leaves only
  • parsley (optional)

Special Equipment

  • food processor


Salt Cure the Duck

  1. Add salt, bay leaf, peppercorns, rosemary and thyme to a food processor and blend to a coarse consistency
  2. Rub cured duck parts generously with salt mix and allow to cure for 6-8 hours or overnight in the refrigerator

Prepare Duck Confit

  1. Preheat oven to 190º
  2. Remove from refrigerator rinse well  with water and pat dry
  3. Place in an oven safe pan. Cover duck completely with duck fat. Cover pan with tin foil or lid. Place either in oven at 190º (or on stove-top at low for 6-8 hours). Let cool
  4. Remove pieces very carefully as the duck is now super tender and practically falling off the bone. Strain the fat, pour into a container, and save for future use

To Make Crispy Duck Confit

  1. Let duck cool completely
  2. Heat a small amount of duck fat in a stove-top pan
  3. Cook on medium-low 7-10 minutes, turning to brown all sides