Duck Confit Recipe

Curing

Pat duck legs dry. Mix kosher salt and black pepper, then rub evenly over duck legs, including under the skin where possible. Place legs in a single layer in a dish. Tuck smashed garlic cloves, thyme sprigs, and bay leaves around the legs. Cover and refrigerate 12–24 hours to cure.

Rinsing & Drying

Remove duck legs from refrigerator, discard garlic, bay leaves, and thyme stems (reserve a few thyme leaves if desired). Rinse salt thoroughly under cold water. Pat legs very dry with paper towels. Let sit uncovered on a rack in the fridge for 1 hour if time allows to dry the skin further.

Slow Cook in Fat

Preheat oven to 275°F (135°C). Place duck legs fat-side up in a deep ovenproof dish or Dutch oven large enough to fit them snugly. Pour melted duck fat over legs so they are almost submerged (about 1–2 cups depending on vessel). Cover tightly with a lid or foil and cook in the oven until meat is very tender and pulls easily from the bone, 2.5–3 hours.

Crisp the Skin

Carefully remove legs from fat and let excess fat drip back into pan. To crisp skin when ready to serve, heat oven to 425°F (220°C) or preheat a skillet over medium-high heat. Place legs skin-side down in a dry skillet and sear 3–5 minutes until skin is deeply golden and crisp, or place on a rack and roast 8–10 minutes until crisp. Keep warm.

Rinse farro under cold water and drain. In a medium saucepan, heat olive oil over medium heat. Add farro and toast, stirring, until fragrant and slightly nutty, 3–4 minutes. Add stock and salt, bring to a gentle boil. Reduce heat to a simmer, cover, and cook until farro is tender but chewy, 20–25 minutes (check package for exact time). If liquid is absorbed before farro is tender, add a splash of water or stock and continue cooking. When done, stir in butter and season with black pepper; keep warm.

Preheat oven to 425°F (220°C). Toss carrots, beets, and parsnips with olive oil, chopped rosemary, honey, salt, and black pepper on a rimmed baking sheet in a single layer. Roast in the oven until vegetables are caramelized at the edges and tender when pierced with a knife, 25–30 minutes, turning once halfway through for even browning. Remove from oven and keep warm.

In a small saucepan over medium heat, combine chopped dried apricots, red onion, apple cider vinegar, brown sugar, grated ginger, minced garlic, red pepper flakes, salt, and water. Bring to a gentle simmer, then reduce heat to low and cook, stirring occasionally, until the apricots soften and the mixture thickens to a jammy chutney, 15–20 minutes. Taste and adjust seasoning with salt or vinegar as needed. Remove from heat and let cool slightly; chutney will thicken more as it cools.

Reheat farro briefly if needed. Place a scoop of toasted farro on each plate, arrange a portion of roasted root vegetables alongside, and set a crisped duck leg on top or beside the farro. Spoon 1–2 tablespoons of warm apricot chutney over the duck or alongside as a condiment. Garnish with chopped parsley and a sprinkle of lemon zest for brightness. Serve immediately.