Oven Baked Duck Confit with Garlic Rosemary White Beans

If making duck legs using this french technique intimidates you, let me assure you that this recipe is very easy and just about fool proof.

This is only the second time I’ve made duck confit. The first time I used a crock pot. This time I discovered making duck confit in the oven is more optimal if you have the luxury of baking in the oven for 3 hours.

What is Duck Confit?

Confit is French for preserve. When we refer to anything “confit” we refer to food salted and cooked in its own fat using a technique that was originally meant to preserve meat.

This cooking technique goes back at least five centuries as hunters and cooks would salt the meat, cook and preserve in its own fat. Stored in a cool place, the meat could be preserved for months.

We no longer need to worry about preserving meat for months, but the technique is still used, especially with duck legs which require a long cooking time. Other meats that you can confit include goose, pork belly, turkey, brisket. Sometimes you will see even vegetables confit or another favorite, garlic confit, (baked in olive oil).

Baked Vs. Slow Cooker

Now that I’ve made baked duck confit and the slow cooker method, I prefer baked. When the duck is baking even at a very low temperature, the skin browns a little. The slow cooker method is great if you’re wanting the meat for pasta or tacos, but it’s harder to keep the legs from falling apart.

Best Process for Oven Baked Duck Confit

• Step 1 – Salt duck legs. Prepare herb mixture and marinate duck overnight.
• Step 2 – Arrange duck legs in roasting pan. If using duck fat, heat and pour over duck legs. They should be fully covered. You can use olive oil if you don’t have duck fat and will not need to heat.
• Cover with foil. Bake at 190 degrees F. for 3 hours. Remove foil for last hour.
• Step 3. Heat a cast iron pan to high heat. Brown the duck legs skin side down to get a very crispy skin. I cover with parchment and place a heavy pot for about a minute. You could also cover a brick with foil. The point is to press down the duck legs to ensure crispy skin.
• Serve with prepared white beans, side of fingerling potatoes and a simple salad with vinaigrette to cut through the richness.

Garlic Rosemary White Beans

Beans are a great accompaniment to duck confit. Cannellini beans are especially creamy and serve as a great foundation to the dish, but you can use any kind of canned white beans.

• Plan on three to four cans of beans to four duck legs.
• Rinse beans under cold water, removing excess sodium. Drain well. Dry with paper towels.
• Heat olive oil and sliced garlic in frying pan.
• Add beans to olive oil, season with salt and pepper.
• Top beans with chopped rosemary.
• Top with more olive oil if needed before serving.
• Serve duck over a bed of beans.

What to Serve with Duck Confit

A simple salad with a lemon thyme vinaigrette is a perfect side for such a rich dish.

• Lemon Thyme Vinaigrette
• Red Wine Shallot Vinaigrette

Favorite Baking Tools for this Recipe

• Oxo Baking Dish with Lid (My favorite as it’s great for storing)
• Tongs for Turning the Duck Legs
• Mezzaluna My Favorite tool for chopping herbs

More Recipes

• Stovetop Chicken Thighs with White Wine
• Chicken White Bean Soup
• Duck Confit with Lentils in Slow Cooker

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