Traditional Confit of Duck

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About


  • 5 pounds duck legs (Moulard, Muscovy, or Pekin) plus the gizzards, necks, and wings, if available
  • 3 tablespoons plus 1 teaspoon


  1. Cure the duck: Rinse the duck pieces and dry thoroughly. In a large bowl, toss the duck with the salt, shallots, chopped garlic, parsley, peppercorns, bay leaf, and thyme. Cover with plastic wrap and refrigerate for 18 to 24 hours. Plan carefully because longer brining will cause your confit to be overly salty.
  2. Rinse the marinated duck pieces under cold running wa