Duck Confit Recipe

This classic French Duck Confit Recipe is slow-cooked in an herb and garlic-filled pot of duck fat for several hours until crispy on the outside and fork-tender on the inside.

To this day, this is one of my all-time favorite things to eat.


– skin on duck legs – thyme sprigs – bay leaves – garlic cloves – duck fat – salt and fresh cracked pepper

Add the duck legs to a 13×9 casserole dish and season both sides with coarse salt and cracked pepper.

Next, rub in 5 thyme sprigs, ½ crushed bay leaf, and 1 smashed garlic clove into the flesh side of each duck leg. Flip the duck over and repeat the process completely to each duck leg.

Cover the pan in plastic and place it in the refrigerator for 12-24 hours.

Remove the duck and rinse each leg under cold water to remove any leftover thyme leaves or bay leaves. It’s ok if some pepper is still on there.

Transfer the duck to a sheet tray or platter and blot them dry on both sides with paper towels.

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