Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Duck Confit Recipe
    Lost? Site Map

    Duck Confit

    Total Time:

    Prep Time:

    Cook Time:

    54 hrs

    48 hrs

    6 hrs

    Pinaygourmet #345142's Note:

    Sophisticated awesome dish fit for special occasions. It takes at least 2 days to make, so allow enough time for the prep if you're planning to do it. Serve with endive and red cabbage salad, French vinaigrette and toasted walnuts. (Vinaigrette recipe included.)

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    Duck Confit

    French Vinaigrette Dressing

    • 1 tablespoon white wine vinegar (or lemon juice)
    • 3 tablespoons oil (olive, corn, sunflower, walnut, or a combination of your favourite)
    • 1 teaspoon Dijon mustard


    1. 1
      Mix the allspice, nutmeg and kosher salt and sprinkle evenly over duck. Press the garlic and fresh thyme bunches onto the flesh and skin and place a bay leaf on the exposed flesh of each leg. Cover and cure in the refrigerator for 24 hours.
    2. 2
      Preheat the oven to 200°F Drain all the liquid from the baking dish. Pat dry. Return the cured legs to the cleaned dish along with the garlic and herbs and cover with warm fat.
    3. 3
      Bake for 6 to 8 hours or until the garlic cloves have turned a deep golden brown and fleshis soft to the touch.
    4. 4
      Let the meat cool in the fat. When it reaches room temperature remove the legs and strain fat.
    5. 5
      There will be a bit of duck liquid at the bottom that will turn to jelly when refrigerated and should be saved and used for seasoning poultry sauces.
    6. 6
      Pour the strained fat back over the duck legs and store in the fridge until needed.
    7. 7
      To reheat the duck, brush with orange marmalade and bake in the oven at 450F until crispy and golden.
    8. 8
      French Vinaigrette:.
    9. 9
      Combine and whisk all ingredients together. Pour over salad mix.

    Ratings & Reviews:


    Nutritional Facts for Duck Confit

    Serving Size: 1 (452 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 356.5
    Calories from Fat 323
    Total Fat 35.9 g
    Saturated Fat 10.0 g
    Cholesterol 25.6 mg
    Sodium 2924.9 mg
    Total Carbohydrate 7.8 g
    Dietary Fiber 0.6 g
    Sugars 0.3 g
    Protein 1.5 g

    The following items or measurements are not included:

    duck legs

    fresh thyme

    white wine vinegar

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes