Easy Duck Confit Recipe – Pan or Oven style

Duck confit is said to be one of the most luxurious food in French cuisine. The real duck confit takes more than a day to prepare, but we can also make it in two hours. Confitting means a traditional way of preserving meat, and it gives fabulous flavor and texture.

Duck confit recipe (In oven)

Duck confit recipe(In oven)

Prep Time 20 mins
Cook Time 1 hr 45 mins
Total Time 2 hrs
Course Main course
Cuisine French
Servings 4 people

Equipment

  • Paper towel
  • Casserole

Ingredients
  

  • 4 piece duck legs
  • salt
  • ground black pepper
  • smashed garlic
  • oil or duck fat

Instructions
 

  • Pat the duck legs with paper towels.
  • Using a needle or sharp knife, prick the duck skin all over. Mostly focus on the skin covering fats, and avoid piercing the meat part.
  • Season the duck leg with spices and let it rest for 20 minutes at room temperature.
  • In a small casserole, put a thin sheen of melted duck fat or oil at the bottom.
  • Put the duck legs in it without overlapping.
  • Put the casserole in the oven and heat it to 300 degrees Fahrenheit. Do not preheat the oven.
  • Cook it for 90 minutes and turn the heat to 375 degrees Fahrenheit.
  • After 15 minutes, remove from oven and strain the fat.
  • Let it rest for 10 minutes, and enjoy the dish.

Duck confit recipe (In pan)

 

Duck confit recipe

 

Duck confit recipe (In pan)

You can also prepare the duck confit in a large pan.
Prep Time 20 mins
Cook Time 2 hrs 30 mins
Total Time 2 hrs 50 mins
Course Main course
Cuisine French
Servings 6 people

Equipment

  • A large pan
  • Knife
  • Blender or food processor
  • Paper towel

Ingredients
  

  • cumin seeds
  • coriander seeds
  • 50 gram sea salt
  • 6 duck leg
  • thyme and rosemary
  • 1 garlic cloves
  • bay leaves
  • pepper
  • 3 juniper berries
  • oil or duck fat

Instructions
 

  • In a small pan, put cumin and coriander seeds and roast it until aromatic.
  • Crush it along with juniper berries and mix with other spices including salt and pepper, or you can also use the blender to blend it.
  • Rub it all over the duck and scatter rosemary, thyme and sliced garlic.
  • Rub it all over the duck and scatter rosemary, thyme and sliced garlic.
  • Using paper towel pat dry the duck legs but do not wipe off the marinade.
  • In a large pan, pour some oil or duck fat.
  • Add bay leaves to it, and fry it for 2 minutes.
  • Put the duck legs in it, and cook it for about 2 hours and 15 minutes. Turn the duck leg time and again.
  • Check the duck legs after 2 hours. If it is well cooked and turn the heat high and make it crispy.
  • Enjoy it with a glass of wine.

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