Duck Confit Recipe

Dry Cure

Pat duck legs dry with paper towels. In a small bowl combine kosher salt, sugar and crushed peppercorns. Sprinkle a thin layer of the salt mixture into a shallow container, lay the duck legs skin-side up, rub remaining salt mixture into and under the skin lightly. Tuck thyme sprigs and smashed garlic around the legs and add bay leaves. Cover tightly with plastic wrap and refrigerate for 12–24 hours to cure.

Rinse & Dry

After curing, remove duck legs from the curing mixture and rinse thoroughly under cold water to remove excess salt. Pat completely dry with paper towels. Place uncovered on a rack in the refrigerator for 1–2 hours to air-dry the skin further (this helps crispness).

Slow Cook in Fat

Preheat oven to 120°C (250°F). Place duck legs skin-side down in a deep ovenproof dish or Dutch oven large enough to arrange them in a single layer. Warm duck fat until just melted (do not boil) and pour over the legs until they are fully submerged. Add the bay leaves and a couple extra thyme sprigs. Cover with lid or foil and cook in the oven for 2.5–3 hours, until the meat is very tender and pulls away from the bone easily.

Store or Crisp

Remove the dish from the oven and let cool slightly. At this point you can store legs submerged in fat in their cooking vessel and refrigerate (keeps weeks) or proceed to crisp for serving. To crisp: remove legs from fat, scrape off excess fat from the skin side leaving a thin layer, and place skin-side down in a cold skillet over medium heat. Cook 4–6 minutes until skin is deep golden and crisp. Flip for 30 seconds to reheat the meat. Sprinkle coarse sea salt to finish.

If using dried beans soaked overnight, drain and rinse. Place beans in a pot, cover with fresh water, bring to a simmer and cook gently for 20–25 minutes until nearly tender but not falling apart; drain and set aside. Reserve cooking liquid if needed.

Preheat oven to 180°C (350°F). In a heavy ovenproof skillet or casserole, heat olive oil over medium heat. Add diced onion, carrot and celery and sauté until softened and beginning to color, about 6–8 minutes. Add minced garlic and tomato paste and cook 1–2 minutes until fragrant.

Deglaze the pan with white wine, scraping up any browned bits. Cook until wine reduces by half. Add cooked beans, chicken or duck stock, chopped parsley, chopped thyme and bay leaf. Season with salt and freshly ground black pepper. Bring to a simmer, then transfer to the oven and bake uncovered for 20–25 minutes so flavors meld and liquid reduces slightly.

Optional gratin finish: Melt butter and toss with breadcrumbs. Scatter over the cassoulet and broil 2–3 minutes until golden. Remove bay leaf before serving.

In a small saucepan, warm olive oil over medium heat. Add minced shallot and cook gently until translucent, about 2 minutes. Add halved cherry tomatoes and cook until they begin to soften and release juices, about 4–6 minutes.

Add raspberries, red wine vinegar and honey. Cook 3–4 minutes, crushing some berries with the back of a spoon to release their juices. Season with salt and pepper. Remove from heat and let cool slightly.

Transfer mixture to a blender or use an immersion blender and purée until smooth. Pass through a fine-mesh sieve if you want a glossy, seed-free sauce. Return to a small pan and reduce gently until slightly thickened, about 3–5 minutes. Off heat, whisk in cold butter pieces to mount the sauce for shine (optional). Keep warm.

Spoon a generous portion of warm bean cassoulet onto warmed plates. Place one crisped duck leg on top of each serving of beans.

Drizzle raspberry-cherry sauce around and lightly over the duck (use sparingly to taste). Sprinkle chopped parsley or microgreens and a small pinch of coarse sea salt over the duck skin for contrast.

Serve immediately while duck skin is crisp and beans are hot. Leftover duck confit can be briefly reheated in a 180°C (350°F) oven until warmed through and crisped.