Jul 13 2026
Restaurants›Parc Bistro-Brasserie›Duck Breast And Leg Confit Recipe

Duck Breast And Leg Confit Recipe

Inspired by Parc Bistro-Brasserie
Time3h
Serves4

Served with roasted veggies.

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Ingredients

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Duck Breast

Duck Leg Confit

Roasted Veggies

Method

Duck Leg Confit

  1. 1

    Prepare Duck Legs

    In a large bowl, season the duck legs with salt. Let them marinate for at least 1 hour or overnight in the refrigerator.

  2. 2

    Cook the Duck Legs

    Preheat your oven to 200°F (95°C). In a heavy pot, melt the duck fat over low heat. Add the duck legs, garlic, thyme, and bay leaves. Ensure the legs are fully submerged in fat. Cook in the oven for about 2-3 hours until tender.

  3. 3

    Cool and Store

    Once cooked, let the duck legs cool in the fat. They can be stored in the refrigerator for up to a month.

Duck Breast

  1. 4

    Prepare Duck Breast

    Score the skin of the duck breast in a crosshatch pattern and season with salt and black pepper.

  2. 5

    Cook Duck Breast

    In a skillet over medium heat, place the duck breast skin-side down. Cook for about 6-8 minutes until the skin is crispy and browned. Flip the breast and cook for another 3-4 minutes for medium rare. Let rest before slicing.

Roasted Veggies

  1. 6

    Prepare Veggies

    Preheat the oven to 425°F (220°C). Chop carrots, zucchini, bell peppers, and red onion into bite-sized pieces.

  2. 7

    Roast Veggies

    Toss the vegetables with olive oil, salt, pepper, and any dried herbs. Spread them out on a baking sheet and roast for about 25-30 minutes until tender and caramelized.

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