Duck Leg Confit

by Jennifer Daskevich, 2013 World Food Sandwich Champion, Los Angeles, CA


Prep Time {20 min; 24 hr inactive }

Cook Time {10 hr}

Serving Size {8 servings}


1/2 cup Kosher Salt

2 Tbsp Light Brown Sugar

2 Bay Leaves, broken into pieces

2 Tbsp Fresh Thyme

1/4 cup Fresh Italian Parsley

To Taste Fresh Ground Pepper

8 Maple Leaf Farms All Natural Duck Legs

6-8 cups Maple Leaf Farms Rendered Duck Fat


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1. Combine the salt, sugar, bay leaf, thyme, parsley and fresh ground pepper in a food processor until well combined.

2. Rinse duck legs and dry completely (pat with paper towels). Divide herb mixture between duck legs. Put duck legs in a small container flesh side up with layers of the herb mixture. Cover with plastic wrap and refrigerate for 12-24 hours.

3. Remove from fridge and rinse duck legs under cold water. Dry completely. Preheat oven to 185 degrees F.

4. Melt duck fat in pan large enough to hold duck legs snugly. Place in oven. Cook for 8-10 hours. Remove from oven and allow to cool. Cover and refrigerate until ready to use.

5. To use: Bring duck legs to room temperature. Remove from fat and scrape off any excess. Keep the excess fat and use as needed in other recipes.

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