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Duck Confit

prep:1 hour and 10 minutes
cook:2 hours
ready in:3 hours
Difficulty
*****
Show nutritional information
  • Serves: 4
  • Calories: 23
  • Total Fat: 1g
  • Total Carbohydrate: 3g
  • Protein: 0g

Bring a bit of French cooking into your kitchen without much fuss. Traditional duck confit takes several days to make. In our version the work is scaled back to a few hours, while preserving all the wonderful flavors.

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Serves: 4

Serves: 4decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Rinse duck legs under cold water, and pat dry with a paper towel.
  2. Using a sharply pointed knife, poke small holes into the skin at an angle. These holes will allow the fat to seep out from under the skin, and make the skin crispy during cooking. Do not pierce the meat.
  3. Place duck legs in a large mixing bowl.
  4. Sprinkle generously with salt and coat both sides.
  5. Cover bowl with plastic wrap, and allow to sit at room temperature up to 1 hour.
  6. Place garlic cloves and thyme in an even layer in a baking dish just large enough to fit the duck legs.
  7. Brush off extra salt, and lace duck legs on top of garlic and thyme, skin side up.
  8. Rub the duck skin with coconut oil.
  9. Place the duck in the oven and heat oven to bake at 285°F.
  10. Bake for 2 hours.
  11. Serve with Haricots verts.

Notes

Pricking the skin of the duck allows for the fat to release during cooking. Classic duck confit is duck leg cooked in duck fat. You can also add extra duck fat, if you have it on hand, to cook the duck in as well.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
RECIPE REVIEWS

  1. gdelisle
    March 21, 2012

    Tasty I am sure, but this is not confit. It is a slow baked duck leg. Confit by definition is meat cooked in its own fat and a Tbs of coconut oil doesn’t count. Confit is a preserving process really, you salt the meat first to remove the water (takes a day or two) and then cook it submerged in fat in a small loaf pan. Then you can keep it, packed in fat, for several months. The recipe here is for producing a dish, but confit is traditionally more of an ingredient, shredded on salad or into soups and casseroles. So try this recipe if you want a yummy duck leg but don’t call it confit!

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