Classic Kosher Duck Confit With Crispy Skin

Duck confit has this reputation for being restaurant-only territory, but I've been making it at home for years now and it's honestly not as complicated as people think. The technique comes from southwestern France, where cooks discovered that slow-cooking duck in its own fat creates the most tender, flavorful meat you can imagine. Plus, that rendered fat becomes liquid gold for roasting potatoes later. The key to great duck confit lies in the salt cure and the low, slow cooking process. I cure my duck legs for at least 12 hours (sometimes overnight works better with my schedule) with coarse kosher salt, garlic, and fresh thyme. This draws out moisture and infuses the meat with flavor from the inside out. After that, it's just a matter of cooking the legs gently in duck fat at around 200°F for about three hours. What makes this version special is the final crisping step. After the confit process, I chill the duck completely, then blast it under the broiler or in a hot skillet to get that skin crackling and golden. The contrast between the crispy exterior and the fork-tender meat inside is exactly what makes duck confit so memorable. I love serving this for Friday night dinner when I want something that feels special but doesn't require last-minute fussing. The duck can be confited days ahead, then just crisped up before serving. It pairs beautifully with roasted root vegetables and a simple green salad dressed with some of that precious duck fat.

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Prep Time 30

Cook Time 3

Total Time 3 30

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

Method

Curing the Duck

Pat duck legs completely dry with paper towels. In a large dish, combine kosher salt, smashed garlic, thyme sprigs, bay leaves, and cracked peppercorns.
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

Preheat oven to 200°F. Remove duck legs from cure and brush off excess salt and aromatics. Pat dry again.
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.
Cover pot and place in oven. Cook for 3 hours, until meat is fork-tender and nearly falling off the bone.
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

When ready to serve, preheat broiler or heat a large cast iron skillet over medium-high heat.
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.
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.
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%