Duck Confit with Spicy Pickled Raisins

Name: Duck Confit with Spicy Pickled Raisins
Total time: 6 h 23 min
Yield: 8 servings
Ingredients: 8 pieces skin-on, bone-in duck legs; 4 cloves garlic cloves; 1 teaspoon freshly ground black pepper; 2 tablespoons kosher salt; 9 sprigs thyme; 6 pieces dried chiles de árbol; ½ cup white wine vinegar; ¼ cup sugar; 2 teaspoons brown mustard seeds; 1 sprig rosemary; 1½ cups golden raisins

A classic French preparation of tender duck legs cooked in their own fat until meltingly tender, served with a vibrant accompaniment of spicy pickled golden raisins. The duck is first slow-cooked until succulent, then crisped to perfection, while the sweet and tangy pickled raisins provide a perfect contrast.

8 servings

6 hr 23 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•8 pieces skin-on, bone-in duck legs
•4 cloves garlic cloves
•1 teaspoon freshly ground black pepper
•2 tablespoons kosher salt
•9 sprigs thyme
•6 pieces dried chiles de árbol
•½ cup white wine vinegar
•¼ cup sugar
•2 teaspoons brown mustard seeds
•1 sprig rosemary
•1½ cups golden raisins

Cooking Instructions

1.
Using the tip of a knife or the sharp tines of a carving fork, prick duck leg skin all over. Rub with garlic (slices should stick to skin) and season with 1 teaspoon ground pepper and 2 tablespoons salt.
15 min
2.
Preheat oven to 250°F. Arrange duck skin side down in a roasting pan or large Dutch oven and add 8 thyme sprigs, 4 chiles (or 1 teaspoon red pepper flakes), and 1/2 cup water. Cover pan with foil or lid and cook until fat is rendered (don't be surprised: there will be lots), about 2 hours. Turn duck skin side up and nestle it into rendered fat. Cover pan and continue to cook until meat is very tender and bones easily wiggle when pulled, 2-2 1/2 hours longer.
270 min
3.
Meanwhile, bring vinegar, sugar, mustard seeds, rosemary sprig, remaining thyme sprig, 2 chiles (or 1/2 teaspoons red pepper flakes), 1 teaspoon salt, and 1 cup water to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally, until sugar is dissolved, about 3 minutes. Mix in raisins, remove from heat, and let cool at least 1 hour.
63 min
4.
Increase oven temperature to 400°F. Remove duck from fat and place, skin side up, on a rimmed baking sheet; reserve fat for another use (it will keep 3 weeks in refrigerator or 3 months in freezer; reheat and strain before using). Season duck with cracked pepper and roast until skin is brown and crisp, 30-35 minutes. Serve duck with pickled raisins.
35 min
5.
DO AHEAD: Raisins can be pickled 1 week ahead. Cover and chill; bring to room temperature before serving. Duck can be cooked 1 week ahead. Pack duck in fat in an airtight container and chill.

Duck Confit with Spicy Pickled Raisins

8 servings

6 hr 23 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•8 pieces skin-on, bone-in duck legs

•4 cloves garlic cloves

•1 teaspoon freshly ground black pepper

•2 tablespoons kosher salt

•9 sprigs thyme

•6 pieces dried chiles de árbol

•½ cup white wine vinegar

•¼ cup sugar

•2 teaspoons brown mustard seeds

•1 sprig rosemary

•1½ cups golden raisins

Cooking Instructions

Using the tip of a knife or the sharp tines of a carving fork, prick duck leg skin all over. Rub with garlic (slices should stick to skin) and season with 1 teaspoon ground pepper and 2 tablespoons salt.

15 min

Preheat oven to 250°F. Arrange duck skin side down in a roasting pan or large Dutch oven and add 8 thyme sprigs, 4 chiles (or 1 teaspoon red pepper flakes), and 1/2 cup water. Cover pan with foil or lid and cook until fat is rendered (don't be surprised: there will be lots), about 2 hours. Turn duck skin side up and nestle it into rendered fat. Cover pan and continue to cook until meat is very tender and bones easily wiggle when pulled, 2-2 1/2 hours longer.

270 min

Meanwhile, bring vinegar, sugar, mustard seeds, rosemary sprig, remaining thyme sprig, 2 chiles (or 1/2 teaspoons red pepper flakes), 1 teaspoon salt, and 1 cup water to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally, until sugar is dissolved, about 3 minutes. Mix in raisins, remove from heat, and let cool at least 1 hour.

63 min

Increase oven temperature to 400°F. Remove duck from fat and place, skin side up, on a rimmed baking sheet; reserve fat for another use (it will keep 3 weeks in refrigerator or 3 months in freezer; reheat and strain before using). Season duck with cracked pepper and roast until skin is brown and crisp, 30-35 minutes. Serve duck with pickled raisins.

35 min

DO AHEAD: Raisins can be pickled 1 week ahead. Cover and chill; bring to room temperature before serving. Duck can be cooked 1 week ahead. Pack duck in fat in an airtight container and chill.