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.
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).
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.
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.
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.
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.
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
4 servings