When it comes to traditional French cuisine, few dishes evoke the elegance, richness, and time-honored technique quite like Duck Confit (Confit de Canard). With its tender, fall-off-the-bone meat and crispy golden skin, this slow-cooked duck dish is both rustic and refined—perfect for dinner parties or an indulgent weekend meal.

In this blog, you'll learn how to prepare authentic Duck Confit at home, discover its culinary roots, and find tips to make your confit taste like it came straight from the French countryside.

🇫🇷 What is Duck Confit?

Duck Confit is a traditional dish from the Gascony region of France. The word confit means “preserved,” and in this case, duck legs are salt-cured and slowly cooked in their own fat. The result is ultra-tender meat that’s packed with flavor and preserved for weeks.

Originally a preservation method, Duck Confit has evolved into a delicacy served in fine French restaurants and loved by home cooks seeking something extraordinary.

🛒 Ingredients

Serves 4

For the duck:

4 duck legs (thigh and drumstick attached)

1 tablespoon kosher salt per duck leg

1 teaspoon black pepper

4 garlic cloves, smashed

2 sprigs fresh thyme (or 1 tsp dried thyme)

2 bay leaves

1 teaspoon crushed juniper berries (optional)

4 cups duck fat (or enough to fully submerge the legs)

📝 Duck fat is available in specialty stores or online, or you can render it from additional duck skin.

🥘 How to Make Duck Confit

Step 1: Salt-Cure the Duck

Pat the duck legs dry with paper towels.

Rub each leg generously with salt, pepper, and crushed garlic.

Add thyme, bay leaves, and juniper berries.

Place the duck in a shallow dish, cover, and refrigerate for 24 to 48 hours.

🧊 Curing intensifies flavor and helps draw out moisture for that crisp finish.

Step 2: Rinse and Dry

After curing, remove the duck from the fridge.

Rinse off excess salt and seasonings under cold water.

Pat the duck legs very dry with paper towels.

Step 3: Cook the Duck Low and Slow

Preheat oven to 225°F (110°C).

In a heavy, oven-safe pot (like a Dutch oven), gently melt the duck fat.

Submerge the duck legs in the fat, ensuring they’re completely covered.

Cover the pot and cook in the oven for 3 to 4 hours, until the meat is tender and pulls away easily from the bone.

Step 4: Crisp and Serve

You can serve immediately or store the confit (see below). To crisp:

Heat a skillet over medium heat.

Place duck legs skin-side down and sear for 5–7 minutes, until the skin is golden and crisp.

Flip and warm through on the other side for 2–3 minutes.

🧊 Storage (the Traditional Way)

Duck Confit is a preserving method! You can:

Cool the duck in fat.

Transfer both duck and fat to a container.

Store in the refrigerator for up to 1 month.

Reheat and crisp as needed.

🍽️ How to Serve Duck Confit

Duck Confit pairs beautifully with:

Crispy roasted potatoes (especially cooked in leftover duck fat)

Lentils, especially French-style green lentils (Lentilles du Puy)

Braised red cabbage

Garlic sautéed greens

Red wine, such as Pinot Noir or Bordeaux

Garnish with a sprig of thyme or parsley for a bistro-style presentation.

💡 Tips & Variations

No duck fat? Use a mix of duck fat and olive oil or chicken fat (though flavor will differ).

Don't skip curing—it builds complexity and improves texture.

Make ahead: Duck Confit actually tastes better the next day after flavors meld.

For crispier skin: Let the duck dry uncovered in the fridge for an hour before searing.

📜 A Taste of History

Duck Confit dates back centuries to rural southwest France, where preservation was vital before refrigeration. Farmers would confit duck and goose during the season and store them in jars of fat for winter meals. Today, it’s a gourmet experience, but its soul remains rustic, nourishing, and rooted in French heritage.

🧡 Final Thoughts

Duck Confit may take time, but it's mostly hands-off and entirely worth it. With just a few ingredients, patience, and proper technique, you’ll be rewarded with one of the most flavorful and elegant dishes in French cuisine.

Whether you’re cooking for someone special or treating yourself to an indulgent dinner, this is a dish that elevates any occasion.

Bon Appétit!