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Prep Time: 10 minutes
Cook Time: 4 hours 25 minutes
Total Time: 4 hours 35 minutes
Duck
French

Equipment

  • small dutch oven
  • baking sheet

Ingredients

  • 2 duck legs
  • 1 Tbsp. coarse Kosher salt
  • 1 Tbsp. coarse black pepper
  • 1 head garlic
  • ½ cup water

Instructions 

Prep

  • Using a sharp knife, puncture the skin and fatty areas of the duck legs all over to perforate the skin and allow the fats to render out.
  • Sprinkle coarse salt and pepper liberally on all sides of the duck legs.
    prepared duck legs
  • Seal the duck in a large plastic bag and place in the refrigerator for 24 hours.

Render

  • Preheat the oven to 250°F.
  • Place the duck legs, skin side down, in a small dutch oven.
  • Cut a head of unpeeled garlic in half and place each half in the dutch oven.
  • Pour in water to cover the bottom of the pot.
    duck legs in a dutch oven
  • Place in the oven and let the duck legs render for 2 hours.
    duck legs skin side up
  • Remove the duck from the oven, turn the legs so the skin side is facing up, and return to the oven for another 2 hours.
    confit duck legs

Finish

  • Increase the temperature of the oven to 450°F.
  • Arrange the duck legs, skin side up, on a baking sheet.
    duck legs on a sheet pan
  • Bake the duck legs at 450°F for 20 to 25 minutes, until the skin is golden brown and crispy.
    crisped duck confit
  • While the duck legs are crisping, strain the duck fat from the dutch oven and save for future use.
  • Serve the duck confit with greens, white bean cassoulet, or roasted root vegetables.