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Duck Confit, the Right Way

it takes a while to prepare properly but is well worth the effort. This melt-in-your mouth duck treat will become a favorite. I buy whole ducks and then remove legs/wings whole and breasts from the bone. Always keep the skin on duck! You can easily double this recipe if you're having a dinner party. The breasts become pan roasted Muscovy duck and the legs/wings become confit. Never roast a Muscovy duck whole: the breast comes out dry, musky, and bitter tasting.


  • 1 shallot, minced

  • ¼ cup evaporated cane sugar

  • ¼ cup kosher salt

  • 3 tablespoons coarsely ground black pepper

  • 4 cloves garlic, minced

  • 6 sprigs thyme, chopped

  • 4 duck legs with thighs

  • 4 duck wings, trimmed

  • 4 cups duck fat


Instructions Checklist

  • Step 1: Combine shallot, sugar, salt, pepper, garlic, and thyme in a small bowl. Rub all over duck legs, thighs, and wings.

  • Step 2: Arrange duck parts skin side-up in a dish and cover with plastic wrap. Refrigerate until the seasoning is well absorbed, 24 to 48 hours.

  • Step 3: Rinse off the seasoning and pat the duck dry. Arrange duck in a single layer in a 9x13-inch baking pan. Let duck stand until it reaches room temperature, about 30 minutes.

  • Step 4: Preheat oven to 225 degrees F (110 degrees C).

  • Step 5: Melt duck fat in a saucepan over medium heat until bubbles begin to form, 6 to 8 minutes. Pour duck fat over the room-temperature duck.

  • Step 6: Bake duck in the preheated oven until tender and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted near the bone should read 135 degrees F (57 degrees C). Pour off the duck fat.

  • Step 7: Brush a grill pan with some of the used duck fat and heat over medium-high heat until smoking. Add baked duck; cook in batches until skin is crispy, about 90 seconds per side.


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