Savory Duck Confit: Transform Dinner with Rich, Tender Flavors

Savory Duck Confit is a classic French dish, combining rich flavors and melt-in-your-mouth tenderness that's perfect for any dinner occasion.

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Prep Time 30

Cook Time 2 30

Marinating Time 1

Total Time 1 3

Servings: 4 servings

Course: Dinner

Cuisine: French

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Duck

4 pieces Duck Legs Alternatively, use 2 legs and 2 breasts.
2 Tbsp Salt For brining.
1 tsp Ground Black Pepper Adds a gentle kick.

For the Aromatics

1 Tbsp Garlic Minced.
1 large Onion Sliced.
0.5 tsp Oregano Can substitute with thyme or rosemary.
1 tsp Thyme Fresh preferred.

For Cooking

2 cups Duck Fat Can replace with olive oil if preferred.

Equipment

Ovenproof baking dish
Ziplock bag

Method

Step-by-Step Instructions

Score the skin of the duck legs with shallow cuts, being careful not to pierce the meat.
Season both sides of the duck with salt, pepper, garlic, oregano, and thyme, then marinate in the refrigerator for 24 to 48 hours.
Preheat your oven to 375°F and allow the duck to come to room temperature.
Arrange the seasoned duck legs in a baking dish skin side up.
Pour duck fat over the duck, ensuring they are submerged halfway.
Roast the duck for 30 minutes at 375°F.
Reduce the temperature to 275°F and cover with foil, slow-cooking for about 2 hours.
Remove the foil, increase the oven temperature back to 375°F, and roast uncovered for an additional 20 to 30 minutes until the skin is crispy.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 2gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 600mgPotassium: 400mgVitamin A: 5IUVitamin C: 1mgCalcium: 1mgIron: 10mg

Notes

Marinate the duck well, and ensure the skin is dry before crisping for best results. Store leftovers in fat to retain moisture.

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