Duck Confit


Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

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This recipe is for 8 legs, but while you’re at it and have purchased such a large jar of goose fat, you might as well make more.

It is not that much work and once preserved, you will enjoy it for an entire winter. Whatever you don’t consume, you can put in a sealable jar. Ensure the duck is well immersed in fat, allowing you to make lots of legs at the same time. The only thing is that you will probably have to borrow a large pan from a friendly local restaurant.


  • 8 duck legs, approx. 180 g (6 oz) each
  • approx. 10 tbsp coarse sea salt
  • 6–8 bay leaves
  • few sprigs of fresh thyme
  • 4 garlic cloves, crushed
  • 2 litres (8 cups) goose fat (available at specialist food stores)


Put the legs in a bowl 24 hours in advance, rub them with the sea salt, bay, thyme and garlic. Cover and put in a cool place. Heat the goose fat in a large heavy-based pan. Wipe the legs clean and slide them into the hot fat.

Leave the pan with the lid slightly open and simmer on very low heat for 2–2½ hours so that bubbles come to the surface every so often. The meat is cooked when it easily falls off the bone. Leave the legs to fully cool in the fat.

You can place those legs that you will not consume straight away in suitable clean jars and cover with the hot goose fat. Carefully seal the jars and place in a dark cool place until used.

If you would like to eat them immediately: ladle a few spoonfuls of cooled fat into a frying pan. Fry the confit duck legs on both sides until crunchy, about 7–8 minutes. Drain on kitchen paper and serve immediately.

The goose fat, in which you have fried the legs, can be used again: strain and leave to set. Save in the refrigerator.

It’s great to use for frying potatoes. Just continue to use it until you have no more!