Duck Confit


Confit was originally a French preservation method that allowed meat or fruit = ‘confiture’ to be preserved for months without refrigeration. Duck legs were slow-cooked overnight in duck fat and then stored completely submerged in fat.

You need enough duck fat to completely cover the meat and it can take as many as 4 ducks to render a quart of fat. On the other hand, the fat can be used over and over again for future confit making or other cooking ventures.

Nowadays, confit is often cooked at higher temperatures to reduce cooking time and is intended to be used for immediate consumption rather than long-term storage. Confit is not normally eaten as is, but used more often as a starter for a variety of recipes like cassoulet (Pic7) and Rillettes.


This is what you need for 4 servings:

  • 4 duck legs
    I used 2 legs and 2 wings
  • 1 qt. duck fat
  • coarse salt, 2 tbsps.
  • peppercorn, 1 tbsp.
  • 3 cloves of garlic
Pic1: duck confit with red cabbage and fried potatoes
internet picture



Pic2: dry-cure
Pic3: drown in fat
Pic4: cook


Pic5: all done, clear fat
Pic6: duck confit
Pic7: cassoulet - internet picture

A simplified version of the recipe for French traditional Cassoulet with Duck Confit (Pic7) can be found on THIS PAGE. I have not prepared that recipe, but it looks nice.