Duck Confit



U.S. Metric Ingredients
8 lb 3.6 kg Duck parts, preferably legs
1 oz 30 g Salt
1 tsp 5 mL White pepper
½ tsp 2 mL Nutmeg
½ tsp 2 mL Powdered bay leaf
pinch pinch Ground cloves
as needed as needed Extra duck fat



  1. Trim off excess fat from the duck and reserve.
  2. If you are using duck legs (the ideal part for this preparation), leave the thigh attached to the drumstick.
  3. Rub the duck pieces with the salt and spices. Refrigerate overnight.
  4. Render the trimmed fat plus as much extra fat as needed. You will need enough rendered fat to completely cover the duck pieces.
  5. Put the duck and the rendered fat in a brazier, large saucepan, or casserole. Simmer gently in the fat over low heat or in a 300°F (150°C) oven until very tender, 1½–2 hours.
  6. Remove the cooked duck from the fat and pack into a clean crock or other container. Pour the melted fat over the meat so it is completely covered, but be careful not to pour in any of the juices. Refrigerate. (The degreased juices may be used for another purpose, such as cooking beans.)
  7. Remove duck pieces and use as needed. For best storage, remaining pieces must be kept covered by the fat. For serving, the confit is usually browned in a Little of the fat until it is heated through and the skin is crisp. Serve with such accompaniments as braised cabbage, cooked white beans, or sautéed potatoes with garlic, or on a bed of salad greens.

Per serving: Calories, 620; Protein, 35 g; Fat, 52 g (77% cal.); Cholesterol, 155 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 1480 mg.