What is Duck Confit?

Confit means to cook food in its fat. Initially, confit was used for preserving food prior to refrigeration. Duck was was salted, slow cooked, and preserved in its own fat.

Duck confit in simple terms is typically duck legs cooked in duck fat. Actually duck confit has always been the whole duck cooked in duck fat, as peasant food or farm food, always including nose to tail cooking.

Here in America when you see duck confit, you will most likely be served duck legs that have been slow roasted in duck fat, and often served on top of french lentils.

Duck confit has always been a bit of a mystery to me, as I didn’t grow up eating this dish, but I’m always drawn to order it every time it’s on the menu (which is not that often).

I purchased these duck legs at the Nolensville Farmer’s Market directly from the farmer who processes them with a few directions on how to cook duck confit.

After browsing several recipes for how to cook duck confit, I chose my favorite earthy herbs, (sage and thyme) and braised them with a combo of oil, duck fat and a little bit of broth, long and slow. After 7 hours on low, I then placed them in a hot oven to crisp the skin. You could fry them on top of stove skin side down as an option.

Lentils are often coupled with duck legs and adds to the earthiness of this dish. Don’t confused earthiness with gamey. The duck legs remit a fork tender, fall apart delicious meat, not far from chicken, which at once feels fancy and simple.

If you can find duck legs, you should totally try this recipe and serve with a crusty french baguette and side salad with a simple champagne vinaigrette. If you want to go all out french, try this Frisee Salad with or without a Poached Egg.

Fast and Easy Lentils

I prefer French lentils in this recipe, as they hold together well for a side dish, however, brown lentils will be just fine.

• Make sure to rinse well, looking for little pebbles.
• No soaking required. Add lentils to boiling water.
• Use plenty of water, and infuse with herbs like bay leaves, rosemary, sage, thyme and garlic cloves.
• Cook covered on low for 30-45 minutes. I tested at 30 minutes and then again to make sure they were soft enough.
• Salt at the END, so they don’t become tough.
• Stir in some olive oil throughout the lentils. Season with salt and pepper.

How to Cook Duck Confit

• Marinate overnight with salt and herbs, up to 24 hours.
• Warm Duck fat so it can be poured over duck legs prior to cooking. I didn’t have enough fat, so I used olive oil (and a little broth). This did not affect the recipe. The good news is that after making this recipe, you will be left with duck fat (from the legs cooking, and you can freeze for another time).
• Cover completely with duck fat (and olive oil, if needed). I was able to arrange the legs in my large crock pot on low for 7 hours. If you are going to bake in oven, bake for 2 to 3 hours at a low temperature (300 degrees F. ).
• Carefully remove the legs to a dish you can use under the broiler. By this time the duck legs will be falling apart.
• Broil for five minutes or so to crisp skin. Picture below is what the duck legs will look like before crisping.

Ways to Serve Duck Confit

• Serve as is on top of french lentils for authentic touch or whatever you choose.
• Shred, make duck ragu and serve with pasta. (recipe coming)
• Shred and make duck tacos. (recipe coming)
• Use for Cassoullet (recipe coming)
• NOTE: When making pasta or tacos, you won’t use skin, so no need to crisp up.

More Recipes from Spinach Tiger

• Lentil Sausage Soup
• Beef Bourgignon
• Steak Au Poivre
• Keto Chocolate Pots de Creme
• Sole Meunière
• Keto French Chocolate Mousse
• French Tomato Tart with Goat Cheese

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Oven Baked Duck Confit with Garlic Rosemary White Beans

How to Make Duck Confit in the Oven with Rosemary White Beans

Course Entree

Cuisine French

Keyword duck, Duck confit, duck legs

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Marinating Time 12 hours hours

Servings 4 Servings

Ingredients

Duck Legs

• 4 duck legs with thigh
• 6 cloves garlic
• 2 shallots sliced
• 2 tablespoons salt
• 2 tablespoons fresh thyme thyme, sage, rosemary
• 1 cup duck fat See Notes for Substitute
• 1 tablespoon freshly chopped parsley for ending garnish

Garlic Rosemary White Beans

• 3 cans white beans see notes
• 3 cloves garlic
• 1 teaspoon salt
• 2 tablespoons extra virgin olive oil
• 1 squeeze lemon
• dash red chili flakes
• 2 rosemary

Instructions

Duck Legs

• Marinate Legs in fresh herbs, salt, pepper, overnight. Rub garlic onto the meatiest part of the legs.
• If using duck fat, gently heat before pouring over duck. If using olive oil, no need to heat.
• Rinse off under cold water. Use large baking dish for oven. Don't overlap and make sure you fully submerge in fat.
• Oven Bake: 290 degrees F. for 3 hours, prior to taking out of the fat and crisping.
• Crisping Duck: FRY METHOD: You can transfer skin-side down to frying pan to crisp skin. You can place something over to press duck into frying pan. I take parchment and then place heavy pot over the duck to ensure a crispy skin. BROIL METHOD: You can place duck skin side up under the broiler.
• Save the fat. You will now have some duck fat. Drain and freeze.
• Freeze: You can freeze the duck confit in the fat prior to crisping skin for up to three months. Defrost and then follow instructions for crisping.
• Rosemary Garlic White Beans
• Rinse canned beans and drain well. Dry with paper towels to get most of water off.
• Slice garlic thinly and cook in olive oil until golden. Add beans. Season with salt, pepper, chili flakes. Hit with squeeze of lemon.
• Add chopped rosemary and stir.
• Serve crispy duck over white beans.

Notes

Herbs: Use fresh thyme and Bay Leaf for Duck. Add in some sage if you have it. 

Fat: Duck fat is expensive. You can use a light olive oil or avocado oil in its place. I  also used a little broth in the crock pot. 

Lentils:  Use French Lentils or Brown Lentils. 

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