Duck Confit

Duck Confit

Duck Confit

Courtesy of Brett Bohlmann, owner and chef, Boulevard Bistro in Elk Grove.
Course Main Course
Cuisine French
Servings 5


  • 4 pounds (6 to 8) duck leg quarters (leg and thigh)
  • 2 tablespoons kosher salt
  • 1 tablespoon black peppercorns, crushed
  • 4 bay leaves
  • 1 bunch thyme
  • 6 cloves garlic
  • ½ cup duck fat, pork fat, or lard to cover


  • Put duck leg quarters, salt, peppercorns, bay leaves, thyme, and garlic in large non-reactive bowl or dish. Melt fat and pour over duck legs. Toss together and refrigerate (covered) for 2 days.
  • Drain fat but reserve for later use. Rinse duck legs in cool water and place in large Dutch oven or similar oven-safe cooking vessel. Melt fat and pour over duck legs to completely cover. Preheat oven to 325 degrees F. Bake duck legs in fat for 2½ hours or until tender. Remove from oven and let cool. Refrigerate overnight with duck legs still submerged in fat.
  • Next day, melt fat and remove duck legs. In large pan over high heat, crisp duck legs, skin side down, until skin is crispy and meat is hot throughout. Remove from heat and serve warm.


This same method works with chicken leg quarters, but shorten roasting time to 90 minutes.
See White Bean Cassoulet recipe to go with duck.