Easy Duck Confit



  • Salt  
  • Pepper
  • Dried thyme (few teaspoons)
  • Bay leaves (crumbled, about 3 and a couple whole ones)
  • Garlic (keep the skin)
  • 4 duck legs (keep the fat)
  • Little potatoes (purple and brown)
  • Fresh rosemary
  • Arugula 
  • Full-body red wine (we had Bordeaux, also recommended Burgundy, Cotes du Rhone)


  • In a small bowl, combine salt, pepper, thyme and bay leaf pieces. Poke the duck fat (not the meat) with the tip of a sharp knife (this will help the fat melt, video for example). Sprinkle duck generously with mixture (on both sides). Place duck legs in a dish. Cover tightly with plastic wrap and refrigerate, for as long as 24 hours, I did 6 because I forgot.
  • When you’re ready to cook, heat oven to 325 degrees. Snugly arrange the legs fat side down in a dutch oven (you can also use an oven-proof pan and cover it with foil, but make sure it is tall enough so when the fat melts it won’t spill over). Add garlic and a few bay leaves. I used a whole garlic and separated it into 2 and cut the tops off the cloves. Another recipe suggested fresh ginger and hot peppers.


  • Roast duck legs for 2.5 hours with the lid on the pot. I checked on it after 2 hours and made sure the fat was melted and everything looked okay, mostly because I am impatient.
  • When the 2.5 hours are almost up, boil your potatoes in a large pot. Time ended up getting away from us so we cooked them on the stove, but you can put them in the oven with the duck at the end ( Recipe here ). Before putting them in the oven, dry them off and cut into halves. Add fresh rosemary and duck fat.
  • Remove the duck legs and increase the oven temperature to 400. Place the legs on a cookie sheet and put them back in the oven for ~20 minutes, keep an eye on them. This will make the skin crispy.
  • Bon apetit! Place the duck legs on fresh arugula and serve with potatoes.

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Adapted from these sources:

This Recipe and This Video

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