Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Classic Kosher Duck Confit With Crispy Skin

By /
Jump to Recipe Print Recipe

✓ Pesach-friendly. Pesach recipes and menu planner

Meat (Fleishig)

Duck confit is a technique from southwestern France: duck legs cured in salt, garlic and thyme, then cooked slowly in duck fat until meltingly tender, and finally crisped until the skin crackles.

Cure, Then Cook Low

Cure the legs for at least 12 hours to season the meat and draw out moisture. Rinse and dry them, then cook them submerged in fat held at about 200°F; a thermometer helps keep it steady. When the meat is very tender, let it cool in the fat. Crisp the skin in a hot pan before serving.

Kosher Notes

This is a meat (fleishig) recipe. Kosher duck is already salted during koshering, so you may want to reduce the salt in the cure. If you don’t have enough duck fat, add kosher chicken fat or neutral oil.

Make-Ahead

Confit keeps for 5 days submerged in its fat. Strain the leftover fat for roasting potatoes.

Classic Kosher Duck Confit With Crispy Skin
This classic French technique transforms duck legs into incredibly tender, flavorful meat with crispy golden skin. Easier than you think and perfect for make-ahead entertaining.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: French
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Cure
  • 4 duck legs with thighs attached about 3 lbs total
  • 3 tablespoons coarse kosher salt
  • 4 cloves garlic smashed
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • 1 teaspoon black peppercorns coarsely cracked
For Cooking
  • 4 cups rendered duck fat or enough to cover duck legs
  • 2 sprigs fresh rosemary optional

What I use for this recipe

As an Amazon Associate I earn from qualifying purchases.

Method
 

Curing the Duck
  1. Pat duck legs completely dry with paper towels. In a large dish, combine kosher salt, smashed garlic, thyme sprigs, bay leaves, and cracked peppercorns.
  2. Rub the salt mixture all over the duck legs, making sure to get into all the crevices. Place duck legs in the dish, cover tightly, and refrigerate for at least 12 hours or overnight.
Confiting the Duck
  1. Preheat oven to 200°F. Remove duck legs from cure and brush off excess salt and aromatics. Pat dry again.
  2. In a heavy oven-safe pot or Dutch oven, warm the duck fat over low heat until just melted. Add duck legs, making sure they're completely submerged in fat. Add rosemary sprigs if using.
  3. Cover pot and place in oven. Cook for 3 hours, until meat is fork-tender and nearly falling off the bone.
  4. Carefully remove duck legs from fat and place on a wire rack set over a baking sheet. Let cool completely, then refrigerate until ready to serve.
Finishing and Serving
  1. When ready to serve, preheat broiler or heat a large cast iron skillet over medium-high heat.
  2. If broiling: Place duck legs skin-side up on a baking sheet. Broil 4-5 inches from heat for 3-5 minutes until skin is golden and crispy.
  3. If using skillet: Place duck legs skin-side down in hot pan. Cook 3-4 minutes until skin is crispy and golden, then flip and warm through for 1-2 minutes.
  4. Serve immediately while skin is still crispy.

Notes

Duck confit can be stored in the refrigerator for up to 5 days submerged in the cooking fat. The rendered duck fat can be strained and saved for roasting vegetables or making the most incredible fried potatoes. For best results, use a meat thermometer to ensure the fat temperature stays around 200°F during cooking. If you can't find enough duck fat, you can supplement with kosher chicken fat or neutral oil.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 40g 51%
Saturated Fat 14g 70%
Trans Fat 0g
Cholesterol 105mg 35%
Sodium 890mg 39%
Dietary Fiber 0g
Total Sugars 0g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.

You Might Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

Scroll to Top