Main course

Duck Confit

Salt-cured duck legs slowly poached in duck fat until silky-tender and finished with crisp skin.

What you’ll need

• duck legs: 6 pcs
• duck fat: 1400 g
• garlic: 25 g
• thyme: 10 g
• bay leaves: 4 pcs
• coarse salt: 35 g
• black pepper: 4 g

How to make it

1. Combine the coarse salt with the pepper, minced garlic, thyme, and bay leaves. Rub over the duck legs, arrange in one layer, cover, and cure for 18-24 hours at 2-4°C/36-39°F.

Keep cooking
in the app.

This is your first step. Continue with In My Fridge for the full cooking method.Get the app Available for iPhone and iPad

From the In My Fridge recipe collection. This duration is an elapsed-time estimate including curing, not active cooking time. Follow the timing in each step.