Quick Duck and Pork Confit

Preparation info

  • Difficulty


  • Serves


Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

Duck and pork can cook together in duck fat. They will each enhance the flavor of the other. Begin this recipe two days or up to a week before you want to use the confit.


  • 6 fatty duck legs (about 1 pound)
  • 2 pounds boneless pork shoulder or butt
  • cup Coarse salt
  • 2 tablespoons lightly crushed juniper berries
  • 2 tablespoons lighdy cracked black peppercorns
  • 2 teaspoons lightly cracked coriander seeds
  • 2 tablespoons coarsely chopped garlic
  • 2 imported bay leaves
  • ¼ cup chopped fresh thyme leaves
  • ¼ cup chopped flat-leaf parsley
  • ¼ teaspoon Freshly grated nutmeg
  • 1 whole clove, slightly crushed


  1. Trim off and reserve as much duck fat as you can but leave as much skin intact as possible. Render the duck fat; cool, cover, and refrigerate. Cut the pork into 6 equal portions.
  2. Make a dry marinade by mixing together all the remaining ingredients. Rub the duck and pork with the dry marinade. Place them in a glass, earthenware, or glazed dish, cover, and refrigerate for 24 hours.
  3. The following day, wipe away all the marinade and exuded juices. Place the pork pieces and duck legs in a deep baking dish; add the rendered duck fat. (The fat should almost cover the meat.) Place the dish in a cold oven; turn the heat to 275°F and leave the duck and pork to cook about 3 hours, or until the pieces are very tender. Remove from the oven and allow the duck and pork to cool in the fat.
  4. Transfer the duck and pork to a deep container. Ladle fat over the pieces to cover. When cold, cover with plastic wrap and refrigerate. (The confit keeps for up to 6 days, submerged in its cooking fat in the refrigerator. Scrape off all fat before using.)