Wayne Gisslen

Duck Confit

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Preparation info
  • portions:

    8

    (see )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
8

Method

  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 duc