A luxurious French dish that delivers crisp-skinned, tender duck legs slowly cooked in their own fat, paired with golden, garlicky potatoes infused with the same aromatic richness. A classic of Gascon cuisine, Duck Confit is the epitome of rustic elegance.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 25 minsCook Time 2 hrsTotal Time 2 hrs 25 minsFor the Duck Confit
4 duck legs (with skin and bone)
1 tbsp kosher salt per duck leg
4 cloves garlic, crushed
2 sprigs fresh thyme
1 sprig rosemary (optional)
2 bay leaves, crumbled
10 whole black peppercorns
Zest of 1 lemon (optional)
4 cups duck fat (or enough to submerge the legs)
For the Garlic Potatoes
1 ½ lbs waxy potatoes (like Yukon Gold), peeled and sliced into rounds
3 tbsp duck fat (reserved from confit)
4 cloves garlic, thinly sliced
Salt and freshly ground black pepper
2 tbsp chopped flat-leaf parsley
Cure the Duck (Day Before)
1
Season the duck legs generously with salt. Rub in thyme, rosemary, bay, peppercorns, lemon zest, and crushed garlic.
Place in a shallow dish, cover, and refrigerate for at least 12 hours (or up to 24 hours).
Rinse and Cook the Duck
2
Preheat oven to 225°F (110°C) .
Rinse the duck legs under cold water and pat dry.
In a Dutch oven or deep oven-safe pot, melt duck fat over low heat.
Submerge duck legs in fat (skin side down) and place in the oven uncovered.
Cook for 2.5 to 3 hours until the meat is fork-tender but not falling apart.
Make the Garlic Potatoes
3
While duck is finishing, parboil the potato slices for 5 minutes in salted water, then drain.
In a large skillet, heat 3 tbsp duck fat over medium heat.
Add garlic slices and cook until fragrant (not browned).
Add potatoes, season with salt and pepper, and sauté until golden and crispy—about 10–15 minutes . Toss gently and finish with parsley.
Crisp and Serve
4
When ready to serve, remove duck legs from fat and pat dry.
In a hot skillet, crisp the skin side for 4–5 minutes until golden and crackling.
Plate duck with a generous heap of garlic potatoes.
Variations
5
Add caramelized shallots to the potatoes for a sweeter contrast.
Use goose fat if duck fat is unavailable (traditional in some French regions).
Replace potatoes with white beans stewed in duck fat for a southwestern twist.
Pairing Suggestions
6
Red wine: Pinot Noir, Cahors, or a medium-bodied Bordeaux
White wine: A full-bodied white like a Viognier or aged Chardonnay
Non-alcoholic: Blackcurrant juice spritzer or a rosemary lemonade
Ingredients For the Duck Confit
4 duck legs (with skin and bone)
1 tbsp kosher salt per duck leg
4 cloves garlic, crushed
2 sprigs fresh thyme
1 sprig rosemary (optional)
2 bay leaves, crumbled
10 whole black peppercorns
Zest of 1 lemon (optional)
4 cups duck fat (or enough to submerge the legs)
For the Garlic Potatoes
1 ½ lbs waxy potatoes (like Yukon Gold), peeled and sliced into rounds
3 tbsp duck fat (reserved from confit)
4 cloves garlic, thinly sliced
Salt and freshly ground black pepper
2 tbsp chopped flat-leaf parsley
Directions Cure the Duck (Day Before)
1
Season the duck legs generously with salt. Rub in thyme, rosemary, bay, peppercorns, lemon zest, and crushed garlic.
Place in a shallow dish, cover, and refrigerate for at least 12 hours (or up to 24 hours).
Rinse and Cook the Duck
2
Preheat oven to 225°F (110°C) .
Rinse the duck legs under cold water and pat dry.
In a Dutch oven or deep oven-safe pot, melt duck fat over low heat.
Submerge duck legs in fat (skin side down) and place in the oven uncovered.
Cook for 2.5 to 3 hours until the meat is fork-tender but not falling apart.
Make the Garlic Potatoes
3
While duck is finishing, parboil the potato slices for 5 minutes in salted water, then drain.
In a large skillet, heat 3 tbsp duck fat over medium heat.
Add garlic slices and cook until fragrant (not browned).
Add potatoes, season with salt and pepper, and sauté until golden and crispy—about 10–15 minutes . Toss gently and finish with parsley.
Crisp and Serve
4
When ready to serve, remove duck legs from fat and pat dry.
In a hot skillet, crisp the skin side for 4–5 minutes until golden and crackling.
Plate duck with a generous heap of garlic potatoes.
Variations
5
Add caramelized shallots to the potatoes for a sweeter contrast.
Use goose fat if duck fat is unavailable (traditional in some French regions).
Replace potatoes with white beans stewed in duck fat for a southwestern twist.
Pairing Suggestions
6
Red wine: Pinot Noir, Cahors, or a medium-bodied Bordeaux
White wine: A full-bodied white like a Viognier or aged Chardonnay
Non-alcoholic: Blackcurrant juice spritzer or a rosemary lemonade
French Duck Confit with Garlic Potatoes
