Confit de Canard, or duck confit, is a classic French dish that showcases both the art and tradition of slow cooking. Rich, flavorful, and incredibly tender, it’s made by slowly cooking duck legs in their own fat until the meat becomes melt-in-your-mouth soft and the skin crisp and golden.
This dish originates from the Gascony region of France, where preserving meat in fat was a practical method for long-term storage. Today, it’s considered a delicacy and a hallmark of rustic French cuisine. The process begins with curing the duck legs in salt, garlic, and herbs such as thyme or bay leaves for 24 hours. This step adds flavor and helps draw out moisture, making the meat more succulent.
After curing, the duck is gently poached in rendered duck fat at a low temperature for several hours. The result is incredibly tender meat that easily pulls away from the bone. Once cooked, the confit can be stored in its fat and reheated later—often by pan-searing or roasting, which crisps the skin to perfection while keeping the meat juicy and rich.
Confit de Canard is typically served with simple, hearty sides such as roasted or sautéed potatoes, lentils, or a fresh green salad with vinaigrette to balance the richness. A glass of red wine from Bordeaux or a medium-bodied Pinot Noir pairs beautifully with its deep, savory flavor.
Though it may seem elaborate, making duck confit at home is entirely doable with patience and a bit of planning. The results are well worth the effort—this dish delivers a luxurious taste of French culinary tradition in every bite. Whether for a special dinner or an indulgent weekend meal, Confit de Canard is a showstopper that never fails to impress.
It’s a timeless dish that brings a sense of elegance and comfort to the table, making any meal feel like a celebration.
Ingredients
- 4 pieces duck legs preferably fresh
- 1 tablespoon coarse salt for seasoning
- 2 cloves garlic peeled and crushed
- 4 sprigs fresh thyme for flavoring
- 1 liter duck fat enough to submerge the duck legs
Instructions
- Season the duck legs generously with coarse salt, then cover and refrigerate for at least 12 hours.
- Preheat the oven to 250°F (120°C). Rinse the salt from the duck legs and pat them dry.
- Place the duck legs in a deep ovenproof dish along with the garlic and thyme. Cover with duck fat.
- Cook in the preheated oven for 2 hours or until the duck meat is very tender.
- To serve, remove the duck legs from the fat, allowing any excess to drip off. Brown the skin side in a skillet until crispy before serving.
Nutrition
I don’t have duck fat, can I use olive oil instead? Not sure how that would turn out.
No way! Duck fat is totally the best for this. Olive oil is for salads, not confit!
Yeah, olive oil could work, but it won’t have the same flavor as duck fat. Just experiment!
Quick tip! Let the duck legs sit for at least 24 hours in the salt for more flavor!
Why so much cooking time? I don’t have 2 hours to spare! cooking is too hard.
My grandma used to make confit but she never wrote down the recipe. This is close! Thanks!
That sounds lovely! It’s great to keep those family recipes alive. Your grandma would be proud!
Hmm, confit seems hard. My uncle tried once and it was a disaster. Hope yours turns out better!
Yummm!!! I love duck! I made it with rosemary instead of thyme and it was still good.
Rosemary sounds good! I bet it added a nice twist to the flavor! Duck is the best! 🦆❤️
What even is duck fat? Is it really necessary? Seems weird to me.
This recipe is amazing! The duck turns out so tender and juicy. A family favorite now!
This duck is gonna be the best food at my dinner party, I just know it! Can’t wait to serve it.
I tried this recipe and it was harder than it looks! The duck was too greasy for my taste.
I totally get what you mean! Duck can be pretty rich and greasy. Maybe try roasting it without so much fat next time?
“Confit” sounds fancy, but it’s basically slow cooking in fat, right? Anyway, it worked and my whole apartment smelled amazing. My partner kept stealing bites.
Yum! My family loved it! I didn’t have duck fat, so I used olive oil and it still turned out great!
Perfect for a dinner party! Everyone was impressed, and I felt like a chef. Thanks!
Loved it! The garlic and thyme really made a difference. Yum!
Yummm! I luv duck! Going to make this for my friends this weekend!
Isn’t duck kinda greasy? I prefer chicken… This seems too complicated.
This sounds amazing! Duck is such a treat, your friends are gonna love it! 😋
It tastes amazing, but I’m confused why you rinse after salting. Wouldn’t that wash away flavor? I might skip rinsing next time and just pat dry.
I’m skeptical about oven temp—250°F feels too low. But I tried it and wow, it really does get tender without drying out. The salt + resting in the fridge also matters.
Isn’t confit just a fancy way of saying ‘lots of fat’? Not sure why everyone raves about it.
This is such a cozy, old-school French move. The thyme + garlic combo smells amazing, and browning the skin at the end is totally worth it.
This is legit confit vibes. I had rendered duck fat already, so it was easy. Also, saving the fat after is the best part—use it for potatoes later!
Yes! Confit vibes is exactly right. That saved duck fat for potatoes later… chef’s kiss.
I followed the steps pretty closely, but mine didn’t crisp as much as I hoped. Maybe I didn’t dry the legs enough after rinsing. Still tasted rich though.
2 hours at 250°F? Seems too long. Is that right? Felt like I was wasting time.
This recipe is fantastic! The duck turned out so tender and flavorful. I will definitely be making this again!
The flavor is great, but 1 liter duck fat seems like a lot unless your dish is huge. I ended up with extra fat for roasting potatoes later, so not mad.
Nah, 1 liter is fine. You need enough to fully submerge for even low-and-slow cooking. Once it’s done, you can strain and keep it—so it doesn’t really go to waste.
Totally agree—1 liter sounds like overkill unless you’re making a whole tray of legs. I also ended up saving the fat like you did. It’s basically a cooking superpower.
Wut? Duck fat? Just bake the legs in the oven, who needs all this fat??
Absolutely delicious! The duck was super tender and the flavors were on point. Will make this again!
Never tried confit before but wow, I am impressed! My whole family loved it!
Glad to hear you loved it! Confit is a game changer, right?!
This came out so tender it practically fell off the bone. The garlic + thyme combo is perfect. I also crisped the skin a little longer and it was *chef’s kiss*.
The garlic adds a nice touch! Smells amazing while cooking.
Honestly, I was skeptical about using duck fat. Isn’t that unhealthy? But it was delicious!!!
Glad you enjoyed it! Duck fat adds a richness that’s hard to beat. Health worries aside, it’s a treat every once in a while!
Duck fat is expensive 😅. I’m sure it’s worth it, but I might do a cheaper version next time. Still, the instructions are clear and the result looked amazing.
I tried this recipe and it was too much fat for my taste. I prefer roasting the duck instead.
My oven runs hot, so I should’ve checked earlier. I almost browned the skin too early and it got a little greasy. Flavor was great though.
Totally get it—duck fat can make everything feel like it’s “too soon.” If your oven runs hot, I’d drop the temp a bit or start checking earlier so the skin crisps without going greasy.
So delicious 😍! But can I use chicken instead of duck?
No way, duck is unique! Chicken is too dry for this. Stick to the recipe, trust me!
Absolutely! Chicken would taste great, but the texture might be different. Give it a shot! 🍗
I don’t have duck fat so I tried using butter + olive oil… yeah, no. It tasted like an expensive mistake. Respect to anyone who can source duck fat.
I’ve never heard about confit before. Is it supposed to be this greasy?
Ok so I tried it and the duck fat smelled kinda weird at first, like gamey. It turned out fine, but I probably didn’t cover it properly. Next time I’ll keep a closer eye and maybe strain the fat after.
Glad it turned out! That “gamey” smell can happen if the duck fat was a bit off or not fully cleaned—covering tightly helps so it doesn’t oxidize/sit exposed. Straining after melting is a good call too.
Hmm duck fat that smells gamey first sounds scary 😅 I’d be worried about spoilage. Also, 2 hours at 250°F seems short—mine takes way longer for fall-apart. Did you keep it covered the whole time in the oven?
I followed it pretty closely and the duck came out tender, like falling-off-the-bone tender. I used dried thyme once and honestly it still worked.
This recipe is amazing! I made it for my family and they all loved it. The duck was so tender.
Oops: I browned the skin first before removing from the fat and it splattered like crazy. Lesson learned—drip off excess like the recipe says. Still turned out tasty though.
I messed up step 2 and didn’t rinse the salt enough. It was kinda salty on the outside, though the inside was fine. If you’re doing it, be patient with the rinsing/patting dry.
Oof, but that actually makes sense—if the salt isn’t fully rinsed/patted off, the outside will taste way too aggressive. Good tip on being patient. I’ll definitely slow down that step.
How long do you have to keep the legs in the fridge? Like a whole day or just a few hours. Confused.
You should keep the legs in the fridge for at least 12 hours! That’s in the instructions! It helps with the flavor.
I didn’t think it needed to be a whole day… can’t you just do a few hours? Seems like a long time.
Why do you need to let it sit for so long in the fridge? I just want to eat it now!
I don’t understand why this took so long. It better be worth it! I’m skeptical.
I totally get you! I felt the same way at first, but trust me, it’s so delicious once it’s done! Worth the wait!
Too much fat for my taste. I won’t make this again. Duck meat should be grilled instead.
Super easy to make. I left out the thyme because I didn’t have any, but it was still delicious. Thanks!
Okay, this is fancy but my kitchen smelled like duck heaven. The only tricky part was getting the skin crispy at the end—cook it longer than you think.
The instructions say rinse the salt, which I did, but I was worried it would make it bland. It didn’t. However, browning the skin in a skillet took longer than I expected—maybe my pan wasn’t hot enough.
Glad it didn’t turn bland! Rinsing + patting dry is exactly the move for not over-salting. Also yeah, getting the skin browned can be finicky—hot skillet really matters.
So good! Used thyme from my garden, totally elevates it! 10/10!
I followed these steps but ended up with a soggy mess. What did I do wrong?
Sounds like you might not have cooked it long enough or the oven temp was off. Confit needs that low and slow method! I often check it after the first hour just to be sure. Don’t give up!
I followed it pretty much exactly, but I think my oven runs hot because mine was tender way before 2 hours. Still delicious though—garlic + thyme in duck fat is a cheat code.
This recipe is a game changer! My family loved it, can’t believe how tender the duck turned out!
Followed the recipe exactly and everything went wrong. The duck was rubbery. Ugh!
My oven ran hot. 2 hours was not enough, and the skin never really browned—just looked pale. Taste was still good, but presentation was meh.
Oh that sounds frustrating. If your oven runs hot, 2 hours can still leave the skin pale—I’d try finishing longer on the “brown in skillet” step or broil the skin briefly at the end.
Made this for guests and it felt fancy without being complicated. I didn’t wait quite 12 hours (more like 8) and it was still great. Next time I’ll be more patient.
I’m gonna be honest, I don’t get the point of 12 hours if 8 works 😅 but I’ll try it anyway. Also 250°F for 2 hours… feels too quick? The duck fat part is kinda crazy though. Still, congrats!
That’s exactly the kind of “fancy but doable” recipe I love. Good note on the 8-hour chill—did it taste any saltier, or pretty similar?
Not sure about 250°F. Mine took way more than 2 hours and I was worried it would be tough, but it turned out tender eventually. I’d say it’s forgiving.
Totally agree—250°F always feels low, but confit is super forgiving. Mine also went beyond the 2 hours before it turned really tender.
250°F? That’s basically “set it and forget it” low 😂 Mine wasn’t tender until closer to 3 hours. Still worked though, so yeah… forgiving.
5 stars. EASY. Duck just fall apart. I served mine with potatoes and it was like restaurant food, no joke.
Best duck recipe ever! My non-cooking husband even managed to make it and it was superb!
250°F seems low-ish but I guess that’s the point. Mine took a bit longer than 2 hours before it got properly soft.
I’m not sure 2 hours is enough. Mine usually needs more like 3 hours, and I keep it covered so it stays submerged. Also don’t skip patting dry before browning—crispy skin matters.
250°F does feel low at first, but that’s exactly why it gets so tender. Glad yours took a bit longer—2 hours can vary a lot depending on the size of the legs and your oven.
Not sure about the steps—“submerge” with 1 liter duck fat… my dish wasn’t big enough. I had to improvise and it turned out okay, but instructions should mention dish size.
Made this last weekend—so good. The thyme + garlic smell while it cooks is unreal. I definitely let the legs go longer than 2 hours though, just until the meat basically falls off.
That smell is EVERYTHING 😍 I’m glad you extended the time—mine always feels like it needs a little more too.
Duck legs? Why not chicken thighs? Too rich for my taste bud, it was all greasy.
I get that duck can be a bit much for some people. Chicken thighs are easier to cook too!
This recipe is fantastic! The duck legs turned out so tender and flavorful. Definitely making this again!
Yum! Perfect for my dinner party. Can’t wait to show off my cookin’ skills! 😋
So much fat! Never again! Just grill chicken instead.
I never cooked duck before, but this seemed easy enough. Turned out great! Thanks!
The recipe is super clear and simple. I love that you can keep the fat for later. I used the leftover confit fat for sautéing veggies and it made everything taste fancy.
I don’t know, it seems like a lot of fat. Is it really necessary? Would olive oil work instead?
I followed the steps closely, but mine took closer to 3 hours for true tenderness in my oven. Still delicious though—rich and savory. Next time I’ll check earlier and adjust temp.
Wait… you kept it in for 3 hours at 250°F? I feel like that’s gonna dry it out or ruin the texture, but if you say it was rich and savory I’ll trust you. Next time I guess I’ll just check earlier too.
Totally agree—oven temps vary so that “2 hours” is more like a starting point. 3 hours sounds about right for real tenderness. Glad it still came out delicious!
I have never cooked duck before and was scared to try it. But this recipe is simple! I might be a chef now 🙂
Not sure I get the point of rinsing the salt. I skipped rinsing (oops) and it was a bit too salty, but the cooking method still worked. Will rinse next time.
Wait—so the salt is to season, then you rinse it off? That seems backwards to me. I’ve never rinsed anything and it’s fine. Might just be the amount you used?
Good to know! I always rinse/pat dry because I’m paranoid about salt biting back. Sounds like the method is forgiving even if you slip.
Honestly, I thought confit was supposed to be harder. This was smooth sailing! 😄
This is my first time doing confit. I don’t have an oven thermometer so I guess my temp was off… still came out great, just not as tender as I expected. I’ll try again.
My first attempt was a fail: I forgot to cover with fat tightly and some parts dried out. Still edible, but not that confit melt-in-your-mouth vibe.
Maybe you didn’t render enough fat? Also 250°F seems too low for 2 hours—mine takes way longer until it’s falling apart. I’d bump time and make sure there’s no air pockets under the legs.
Ugh, I feel you—confit is so picky about staying fully submerged. Next time, pack the dish a bit tighter so the fat truly covers, and don’t let the legs sit exposed after you take them out of the fridge.
This is comfort food at its finest. The long low bake really makes the duck tender, and the crispy skin at the end is the perfect finishing touch. I used a little extra thyme—no regrets.
Can I use chicken instead of duck? Don’t have duck legs at home.
I mean, you could, but it’ll taste different. Duck has its own flavor profile that chicken just can’t match. Still, good luck!
Confit de canard is overrated—too much fat. I get it’s traditional, but the whole kitchen smelled like duck for hours.
Two hours felt a little short for my duck legs. I ended up cooking longer until tender, but the flavor was still great. Might depend on leg size.
250°F for 2 hours seems too short to me. Duck legs usually take longer, right? Mine came out tender but I was worried it was undercooked.
I tried this but it was a bit too greasy for my taste. Thought it would be crispy, but not really.
Too much grease? I thought the whole point was to soak it in duck fat. Guess I’ll pass on this one then.
I can see how it might come out greasy! Maybe try using less fat next time or increase the cooking time for that crispy texture you’re after.
Duck fat costs a lot where I live. Could you do this with olive oil? I mean it’s basically the same right? (also my grammar is bad sry)
I wouldn’t do it with olive oil—olive oil will smoke and break down at that low oven temp, and you won’t get the same confit texture. Duck fat is the whole point.
Two hours? Nah lol. I did 3 hours and it was perfect. Also make sure the fat is hot? Mine was just liquid at the start, but whatever, it still turned out.
I’m skeptical about the whole ‘submerge in fat’ thing, like aren’t you just deep-frying it in a way? But it worked—rich, soft, and the skin browns nicely.
Yeah, I get what you mean—but it’s not really “deep-frying” in oil temp terms. The fat cooks gently and keeps things tender while the skin later crisps.
Honestly, the ingredients are simple but it feels like a lot of time. Worth it? Maybe. I’d serve it with something acidic next time to balance the richness (like pickles or a lemony salad).
Yumm! My wife loved it, but I left out thyme because I didn’t have any. Still delish!
No thyme?! How can it be good without all ingredients? I dunno… sounds fishy.
Glad to hear your wife loved it! Missing thyme must not have been a big deal. Duck fat really makes a difference, huh?
I followed it pretty closely, except I used dried thyme (oops). Still tasty though—garlic and salt were spot on. Next time I’ll stick to fresh thyme.
Not gonna lie, rinsing the salt and then adding garlic/thyme in fat feels like a lot of steps. I ended up skipping the rinse once… still tasty but saltier.
Simple and delicious! A bit time consuming, but totally worth it.
I’m not sure about the garlic—my kitchen smelled like garlic for hours. Flavor was okay, but it overpowered the thyme a bit for my taste.
I had the opposite—my garlic was subtle and the thyme came through fine. But yeah, duck fat holds onto smells like crazy. Did you cover it tightly in the dish? If the lid wasn’t on, it might’ve carried more garlic aroma around the kitchen.
That makes sense—2 cloves is a lot when it’s crushed and sitting in warm fat for 2 hours. Next time maybe use 1 clove or don’t crush it as much. You can also add the thyme at the end (or use smaller sprigs) if you want it more prominent.
I love duck fat, but man this recipe is expensive 😂 Also I rinsed the salt like it says—maybe too much? Mine felt slightly less seasoned.
Meh… wasn’t as great as I hoped. I prefer fried things. Too fancy for my taste.
Super easy to follow! My family loved it but can someone tell me why it needs to sit in the fridge for so long?
Isn’t duck fat bad for you? I didn’t feel so good after eating this. No more for me!
Wait, you brown the skin in a skillet after cooking in the oven? I did it before because I panicked 😅 It was still okay, but not crispy.
Yes! That’s exactly the point—oven makes them tender, then the skillet browning makes the skin crispy. If you browned earlier it’ll usually go soggy under the fat step. 😄
Absolutely delicious. The meat was so tender it basically fell off the bone, and the crispy skin at the end was the perfect contrast. I used a little extra thyme because… why not.
Wait… 250°F for only 2 hours? Mine always takes way longer or the fat feels too hot/greasy. Still, your result sounds amazing though. Maybe I’m doing something wrong.
So glad you nailed it! Extra thyme is always a win in my book—love that you tried it. Crispy skin after all that tender cooking is the best part 😄
I love confit, but 1 liter duck fat sounds excessive for just 4 legs. I didn’t have that much and used less—still mostly submerged though.
I followed it pretty exactly, except I couldn’t find fresh thyme so I used dried. Still tasty, but the garlic flavor felt a little muted. Next time I’ll use more thyme.
Glad it still worked! Dried thyme can be weaker—next time try a bit more (or let it bloom in the hot duck fat a few minutes).
Not surprised the garlic felt muted. With duck fat + long cooking, weaker herbs get lost. More thyme (and maybe extra garlic) should fix it.
This is such a classic and the low oven temp really does the magic. My duck came out insanely tender, and the skin got that perfect crisp after browning.
I love duck, but this feels a little fancy for weeknights. Also 250°F is low—like, how do you know it’s actually cooking enough? Mine was tender but the skin didn’t get as crispy as I wanted.
Not gonna lie, the whole “submerge in duck fat” part always makes me nervous, like… do I really need a liter? But yes, it worked. The meat stayed juicy and the salt step helped a lot.