Duck Confit (Express Version)

Duck Confit Legs

Tender, fall-off-the-bone homemade Duck Confit Legs in just 6 hours! While most confit recipes take days, this express version of our Duck Confit recipe transports you to France in just a few hours. Our Duck Legs are cooked in delicious Duck Fat low and slow to make this classic French dish. Pair with a French Bordeaux to maximize the flavor.

Looking for a more traditional confit recipe? Try out our original Duck Confit Recipe with Whole Duck for the full multi-day confit process.

Don't forget you can always buy our premade Duck Confit Legs online, in-stores or through a distributor as well if you are short on time.

Follow along on our Facebook, Instagram & Tiktok for this recipe video and tag us @mapleleaffarms or #CookingWithLiv if you are cooking along with us!

Ingredients

  • 1

    4 Duck Legs

  • 2

    12 oz. Duck Fat

  • 3

    1 Tbsp. Kosher Salt

  • 4

    1/2 tsp. Cracked Black Pepper

  • 5

    4 Whole Bay Leaves

  • 6

    6 Garlic Cloves. Minced

  • 7

    1/2 bunch Fresh Thyme

Directions

  • 1

    Rub the duck legs with the kosher salt. Place it skin-side down in a casserole pan or stainless steel deep-sided pan (hotel pan), large enough to hold all pieces flat. Season with pepper, bay leaves, garlic and thyme. Cover and refrigerate for at least 3 hours.

  • 2

    Transfer duck to a roasting pan or casserole pan skin side down. Bake at 325°F for 15-20 minutes.

  • 3

    Melt duck fat, pour over pieces to cover them completely.

  • 4

    Cover and bake at 300°F until the duck is very tender, approximately 2 hours.

  • 5

    Flip Duck Legs skin side up. Bake at 350°F until skin is crisp and meat is hot, approximately 30 minutes.

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Prep Time: 3 hours
Cook Time: 3 Hours
Ready Time: 6 Hours
Servings: 4