Name: Classic Pan-Seared Duck Confit with Crispy Skin
Prep time: 25 min
Cook time: 180 min
Total time: 205 min
Yield: 4 servings
Cuisine: French cuisine
Ingredients: 4 pcs duck legs (bone-in, skin-on); 4 cup duck fat (or as needed to cover the duck legs); 6 pcs garlic (cloves, peeled and lightly crushed); 6 pcs thyme (sprigs, fresh); 2 tbsp kosher salt; 1 tsp black pepper (freshly ground); 1.5 lb potatoes (such as Yukon Gold or small new potatoes, quartered); 1 pcs green salad (for serving)

Classic Pan-Seared Duck Confit with Crispy Skin - Image 1

Prep: 25 min • Cook: 180 min. A traditional preparation of duck confit, where slow-cooked duck legs are pan-seared to achieve irresistibly crispy skin while keeping the meat succulent. Cured and slowly cooked in its own fat, this French delicacy is renowned for its rich flavor and tender texture. Served simply with roasted potatoes and a fresh green salad, highlighting the star of the dish.

Preparation time: 25 min
Cooking time: 3 hrs
Total time: 3 hrs 25 min
Servings: 4
Course: Main
Complexity: Advanced

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Ingredients

4 pcs duck legs(bone-in, skin-on)
4 cup duck fat(or as needed to cover the duck legs)
6 pcs garlic(cloves, peeled and lightly crushed)
6 pcs thyme(sprigs, fresh)
2 tbsp kosher salt
1 tsp black pepper(freshly ground)

Serving Suggestion

1 1/2lb potatoes(such as Yukon Gold or small new potatoes, quartered)
1 pc green salad(for serving)

Instructions

Curing the Duck

Pat the duck legs very dry with paper towels. In a small bowl, combine salt and pepper.
Rub the salt and pepper mixture all over the duck legs, ensuring skin and meat are well coated. Place the duck legs in a non-reactive dish with the crushed garlic cloves and thyme sprigs. Cover and refrigerate for at least 12 hours, or preferably 24-36 hours.

Confit Process

Preheat oven to 300°F (150°C). Rinse the duck legs thoroughly under cold water to remove excess salt and pat them completely dry. This step is crucial for crispy skin and to prevent over-salting.
Arrange the duck legs in a deep, oven-safe pot or Dutch oven, skin-side up. Add the duck fat, ensuring the legs are fully submerged. If needed, add more fat.
Place the pot in the preheated oven and cook for 2 to 3 hours, or until the meat is very tender and easily pulls away from the bone but is not falling apart.
Carefully remove the duck legs from the fat and let them cool slightly. The rendered duck fat can be strained and saved for future use.

Pan-Searing and Serving

Preheat a large, heavy-bottomed skillet over medium-high heat. Add a tablespoon or two of the reserved duck fat.
Place the confit duck legs skin-side down in the hot skillet. Sear for 8-12 minutes, pressing down occasionally with a spatula, until the skin is deeply golden brown and very crispy.
Flip the duck legs and sear for another 2-3 minutes on the meat side to warm through. While the duck is searing, you can optionally roast the quartered potatoes in a separate pan with some duck fat until tender and golden.
Serve immediately with the roasted potatoes and a fresh green salad.

Nutrition

Servings: 4
Serving size (imperial): 9 oz

Nutrient	Per serving	Per 100 g	Total (4 servings)
Calories	750 kcal	300 kcal	3,000 kcal
Protein	30 g	12 g	120 g
Fat	60 g	24 g	240 g
Carbs	0 g	0 g	0 g

Tips

Don't skip the curing; it's essential for flavour and texture.
Ensure duck legs are fully submerged in fat during confit.
A simple green salad with a vinaigrette cuts through the richness of the duck confit.

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Ingredients

4 pcs duck legs(bone-in, skin-on)
4 cup duck fat(or as needed to cover the duck legs)
6 pcs garlic(cloves, peeled and lightly crushed)
6 pcs thyme(sprigs, fresh)
2 tbsp kosher salt
1 tsp black pepper(freshly ground)

Serving Suggestion

1 1/2lb potatoes(such as Yukon Gold or small new potatoes, quartered)
1 pc green salad(for serving)

Instructions

Curing the Duck

Pat the duck legs very dry with paper towels. In a small bowl, combine salt and pepper.
Rub the salt and pepper mixture all over the duck legs, ensuring skin and meat are well coated. Place the duck legs in a non-reactive dish with the crushed garlic cloves and thyme sprigs. Cover and refrigerate for at least 12 hours, or preferably 24-36 hours.

Confit Process

Preheat oven to 300°F (150°C). Rinse the duck legs thoroughly under cold water to remove excess salt and pat them completely dry. This step is crucial for crispy skin and to prevent over-salting.
Arrange the duck legs in a deep, oven-safe pot or Dutch oven, skin-side up. Add the duck fat, ensuring the legs are fully submerged. If needed, add more fat.
Place the pot in the preheated oven and cook for 2 to 3 hours, or until the meat is very tender and easily pulls away from the bone but is not falling apart.
Carefully remove the duck legs from the fat and let them cool slightly. The rendered duck fat can be strained and saved for future use.

Pan-Searing and Serving

Preheat a large, heavy-bottomed skillet over medium-high heat. Add a tablespoon or two of the reserved duck fat.
Place the confit duck legs skin-side down in the hot skillet. Sear for 8-12 minutes, pressing down occasionally with a spatula, until the skin is deeply golden brown and very crispy.
Flip the duck legs and sear for another 2-3 minutes on the meat side to warm through. While the duck is searing, you can optionally roast the quartered potatoes in a separate pan with some duck fat until tender and golden.
Serve immediately with the roasted potatoes and a fresh green salad.

Nutrient

Per serving

Per 100 g

Total (4 servings)

Calories

750 kcal

300 kcal

3,000 kcal

Protein

30 g

12 g

120 g

Fat

60 g

24 g

240 g

Carbs

0 g