Duck Confit & Eggs Recipe

Cure the duck

Pat duck legs dry. Rub each leg evenly with kosher salt and spread smashed garlic, thyme sprigs, bay leaves, and cracked pepper over and under the skin where possible. Place legs in a single layer in a shallow dish, cover tightly with plastic wrap, and refrigerate for 12–24 hours to cure.

Rinse and dry

After curing, remove duck legs from the refrigerator. Rinse off the salt and aromatics under cold water. Pat legs thoroughly dry with paper towels. Allow to sit uncovered on a rack in the refrigerator for 1 hour to dry the surface (this improves browning).

Slow-cook in fat

Preheat oven to 275°F (135°C). Place duck legs skin-side down in an ovenproof pot or baking dish just large enough to hold them. Warm duck fat until pourable and pour enough to completely submerge the legs (use about 1.5 cups total; add more if needed). Bring to a gentle barely-warming temperature on the stovetop (do not let it smoke). Cover the dish tightly with a lid or foil and transfer to the oven. Cook gently for 2½ to 3 hours, or until the meat is very tender and easily pulls from the bone.

Cool and store

Remove the dish from the oven and let the duck cool in the fat until safe to handle, about 30 minutes. You may serve immediately or transfer legs to a container, cover with some of the cooking fat, and refrigerate up to 4–5 days. For service, proceed to crisping step.

Crisp the skin

To serve, remove legs from fat and scrape off excess fat from the skin surface. Preheat oven to 450°F (230°C). Place legs skin-side up on a rack set over a baking sheet. Roast 12–20 minutes until skin is deeply golden and crisp. Alternatively, crisp in a hot skillet (2 tbsp reserved duck fat) skin-side down until browned, then finish in the oven 5–8 minutes. Keep warm while preparing eggs and salad.

Prepare vinaigrette and salad

In a small bowl whisk together sherry vinegar, Dijon mustard, salt, and pepper. Whisk in the extra-virgin olive oil until emulsified. Toss baby arugula with the vinaigrette just before plating so the greens remain lively.

Poach eggs (preferred)

Bring a medium saucepan of water to a gentle simmer and add a tablespoon of white vinegar (optional, helps egg coagulate). Crack one egg into a small cup. Stir the water to create a gentle whirlpool and slip the egg into the center; simmer 3 minutes for a runny yolk, 3½–4 minutes for slightly set. Remove with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining eggs. Keep warm by placing briefly in a shallow bowl of warm water if needed.

Or: Fry eggs

If you prefer fried eggs, heat 2 tbsp unsalted butter and 1 tbsp reserved duck fat in a nonstick skillet over medium heat. Crack eggs into the skillet and cook until whites are set but yolks remain runny, about 2–3 minutes; baste with hot fat for evenly cooked whites. Season with a pinch of salt and pepper.

Toast bread

Toast baguette or country bread slices until golden. Optionally rub lightly with a cut garlic clove and brush with a little reserved duck fat or olive oil for extra flavor.

Plate a handful of dressed arugula in the center or to the side of each plate. Place a crisped duck leg atop or beside the greens.

Top each duck leg or plate with one or two poached (or fried) eggs, careful not to break the yolks when placing.

Spoon 1–2 tablespoons of warm shallow pan juices or reserved duck fat over the duck and around the eggs for richness.

Arrange toasted bread slices on the plate. Sprinkle snipped chives over the eggs and finish with flaky sea salt and a few grinds of black pepper.

Serve immediately so the yolk can mingle with the rich duck and salad. Leftovers: refrigerate confit covered in fat up to 4–5 days; eggs best fresh.