Easy duck confit
EASY DUCK CONFIT
This simple EASY DUCK CONFIT keeps the focus on two ingredients: good-quality duck legs and salt. Instead of the traditional multi-day cure and cooking, this streamlined version uses the duck’s own fat and a hot oven to give you crispy skin and meltingly tender meat with minimal prep.To maximize crispiness, you need to score the skin before roasting, which helps render the fat and create a glassy, golden surface without drying out the meat. A generous seasoning of salt draws out moisture, concentrates flavor, and naturally tenderizes the duck as it cooks low and slow. Once the duck is done, you have a centerpiece protein ready for salads, bowls, roasted veggies, or a simple green side.Serve this duck confit over a big green salad, alongside roasted potatoes, or shredded into a warm veggie hash. Leftovers reheat beautifully in a hot skillet or air fryer, making them perfect for meal prep or an easy “fancy” dinner later in the week.This minimalist duck confit fits perfectly into a simple, high-impact recipe collection: just duck legs, salt, and time in the oven, and you are ready to plate something restaurant-worthy at home.Bon appétit! Your fork is waiting!
Ingredients
- 4 duck legs drumstick and thigh attached
- 2 tsp salt
Instructions
- Pat duck legs very dry with paper towels. Using a sharp knife, lightly score the skin in a criss-cross pattern, being careful not to cut into the meat; this step helps the fat render and the skin crisp.
- Sprinkle salt evenly over the skin and flesh of each leg, coating all sides. Let the duck rest, uncovered or loosely covered, in the fridge for at least 30 minutes (up to a few hours) to dry the skin slightly and enhance flavor.
- Preheat your oven to about 300°F (150°C).
- Place duck legs skin-side up in a snug, oven-safe dish. As they cook, the fat under the skin will render and partially surround the legs. Bake for 2–3 hours, or until the meat is very tender and easily pulls away from the bone.
- To get extra-crispy skin, increase the oven temperature to 425°F (220°C) for the last 10–15 minutes, or switch to the broiler briefly, watching closely so the skin becomes deep golden and crisp but does not burn. Ensure the duck reaches at least about 165°F in the thickest part.
- Let the duck rest for 5–10 minutes. Serve whole legs, or shred the meat off the bone and spoon the crispy bits and juices over salads and roasted vegetables.
Video
Nutrition
Serving: 1duck legCalories: 374kcalProtein: 46gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 197mgSodium: 1352mgPotassium: 0.2mgVitamin C: 3mgCalcium: 18mgIron: 4mg
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