Savory Duck Confit: A Decadent Delight for Home Chefs

This savory Duck Confit recipe is an indulgent embrace for any occasion, featuring tender meat and rich flavors.

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Prep Time 15

Cook Time 3

Resting Time 15

Total Time 3 30

Servings: 4 servings

Course: Dinner

Cuisine: French

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Duck

4 legs Duck Legs or 2 legs and 2 breasts
to taste Salt for brining
to taste Ground Black Pepper for seasoning
1 Tbsp Garlic minced

For the Aromatics

1 large Onion sliced
1/2 tsp Oregano or substitute with rosemary or sage
1 tsp Thyme

For Cooking

2 cups Duck Fat optional but recommended

Equipment

Ovenproof baking dish
sharp knife
ziplock bag

Method

Step-by-Step Instructions for Savory Duck Confit

Score the skin of each duck leg or breast in a crisscross pattern using a sharp knife.
Rub the scored duck generously with a mix of salt, pepper, oregano, thyme, and garlic, then layer onion on top and refrigerate for 24-48 hours.
Preheat oven to 375°F (190°C) and let the duck come to room temperature for 15 minutes.
Place the marinated duck in a snug baking dish.
Pour duck fat over the arranged duck until completely submerged.
Roast in the oven at 375°F for 30 minutes.
Reduce the temperature to 275°F (135°C), cover with foil, and roast for at least 2 hours.
Remove the foil and increase the temperature back to 375°F, roasting for an additional 20-30 minutes until the skin is crisp.
Let the duck rest for 10-15 minutes before serving.

Nutrition

Serving: 1servingsCalories: 450kcalCarbohydrates: 2gProtein: 32gFat: 35gSaturated Fat: 10gMonounsaturated Fat: 23gCholesterol: 150mgSodium: 800mgPotassium: 250mgVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 2mg

Notes

For best results, marinate duck for 24-48 hours and keep a close watch while crisping the skin to avoid burning.

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