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Cheaters' Duck Confit
Recipe

3 INGREDIENTS • 12 STEPS • 2HRS 50MINS

Cheaters' Duck Confit

4.8
5 ratings
You can make pretty good duck confit in about 3 hours with only 3 ingredients: duck legs, salt, and butter. It may not be traditional, but it might be the fastest, most-delicious bistro-style meal you ever prepare.
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Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
You can make pretty good duck confit in about 3 hours with only 3 ingredients: duck legs, salt, and butter. It may not be traditional, but it might be the fastest, most-delicious bistro-style meal you ever prepare.
2HRS 50MINS
Total Time
$5.72
Cost Per Serving
Ingredients
Servings
4
US / Metric
Duck Leg
4
Duck Legs
Butter
2 cups
Nutrition Per Serving
VIEW ALL
Calories
1524
Fat
154.4 g
Protein
35.4 g
Carbs
0.1 g
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Cheaters' Duck Confit
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author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
Cooking InstructionsHide images
step 1
Preheat the oven to 325 degrees F (160 degrees C).
step 2
Place Duck Legs (4) in a smallish baking pan, fitting them somewhat snuggly.
step 2 Place Duck Legs (4) in a smallish baking pan, fitting them somewhat snuggly.
step 3
Sprinkle with Kosher Salt (1 Tbsp).
step 3 Sprinkle with Kosher Salt (1 Tbsp).
step 4
Cover legs with Butter (2 cups), breaking the sticks in half if necessary. Cover pan tightly with aluminum foil. Be sure to wrap tightly.
step 4 Cover legs with Butter (2 cups), breaking the sticks in half if necessary. Cover pan tightly with aluminum foil. Be sure to wrap tightly.
step 5
Bake for 2 1/2 hours.
step 5 Bake for 2 1/2 hours.
step 6
Remove pan from oven. Let cool briefly, then remove foil to cool completely. Once cool enough to handle, transfer legs to a plate if serving immediately or within the next few hours or a storage container if serving on subsequent days.
step 7
Transfer fat to a storage container. Store in fridge indefinitely. When you make confit again, use this fat in place of butter.
step 7 Transfer fat to a storage container. Store in fridge indefinitely. When you make confit again, use this fat in place of butter.
step 8
If possible, bring the cooked duck legs to room temperature an hour before cooking.
step 9
If you feel like being fancy, use the heel of your knife to whack off the top half of the bone nub at the end of each duck leg. Also, trim off any fat extending up the bone.
step 9 If you feel like being fancy, use the heel of your knife to whack off the top half of the bone nub at the end of each duck leg. Also, trim off any fat extending up the bone.
step 10
Heat a cast iron skillet over medium heat. Once hot, add duck legs skin side down. Let them crisp undisturbed for 1-2 minutes.
step 10 Heat a cast iron skillet over medium heat. Once hot, add duck legs skin side down. Let them crisp undisturbed for 1-2 minutes.
step 11
Shake the pan to make sure the skin isn't sticking. If it is, use a spatula to gently separate the legs from the pan, being careful not to tear the skin. Continue crisping, repositioning the legs if necessary to ensure the skin is browning evenly, about 5-8 minutes total.
step 11 Shake the pan to make sure the skin isn't sticking. If it is, use a spatula to gently separate the legs from the pan, being careful not to tear the skin. Continue crisping, repositioning the legs if necessary to ensure the skin is browning evenly, about 5-8 minutes total.
step 12
If the legs have been refrigerated, once the skin is nicely crisped, transfer pan to the oven for 7-10 minutes or until the meat is nicely heated through. If the legs have not been refrigerated, you probably can get away with just flipping the legs over and cooking for 1 minute skin side up. You don't want to cook the legs too much on the flesh side or the meat will get too tough.
step 12 If the legs have been refrigerated, once the skin is nicely crisped, transfer pan to the oven for 7-10 minutes or until the meat is nicely heated through. If the legs have not been refrigerated, you probably can get away with just flipping the legs over and cooking for 1 minute skin side up. You don't want to cook the legs too much on the flesh side or the meat will get too tough.
Tags
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Gluten-Free
Christmas
Keto
Low-Carb
Shellfish-Free
French
Thanksgiving
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