Confit Duck Legs

Classic French duck confit where duck legs are slowly cooked in their own fat until meltingly tender. The meat is first marinated with garlic, herbs and spices, then gently poached in duck fat until perfectly tender, creating a rich and luxurious dish.

6 servings

38 hr 25 min

Published October 4, 2025

Ingredients

•1 head large head garlic, left unpeeled, plus 4 large cloves, divided
•¼ cup kosher salt
•1 tablespoon finely chopped thyme
•1 teaspoon Quatre épices (French four-spice blend)
•2 large large shallots, finely chopped (1/4 cup)
•2 leaves Turkish bay leaves or 1 California, crumbled
•6 legs fresh Moulard, Muscovy, or Long Island (Pekin) duck legs (5 pounds total)
•2 whole whole cloves
•5 containers (7-ounce) containers rendered duck fat
•1 piece Equipment: a deep-fat thermometer

Cooking Instructions

1.
Mince and mash 4 garlic cloves to a paste with a pinch of kosher salt. Stir together paste, kosher salt (1/4 cup), thyme, quatre épices, shallots, and bay leaves in a large bowl. Add duck legs and toss to coat, then marinate, covered and chilled, at least 1 day and up to 2 days.
1440 min
2.
Wipe off marinade with paper towels.
5 min
3.
Trim off 1/4 inch from top of garlic head, then stick 2 whole cloves into head. Melt duck fat in a wide large heavy pot over low heat, then cook garlic head and duck legs, uncovered, over low heat until fat registers approximately 190°F, about 1 hour. Continue to cook duck, maintaining a temperature of 190 to 210°F, until a wooden pick slides easily into thighs, 2 to 3 hours more.
240 min
4.
Transfer duck with a slotted spoon to a large bowl (reserve garlic for another use if desired). Slowly pour duck fat through a fine-mesh sieve into a large crock or deep bowl, leaving any cloudy liquid or meat juices in bottom of pot, then pour strained fat over duck legs to cover by 1 inch. (If necessary, shorten drumstick bones 1 to 2 inches using a large heavy knife to fit legs more tightly in bowl.) Cool to room temperature, about 2 hours, then chill, covered, at least 8 hours.
600 min
5.
Just before serving, remove duck from fat (reserve fat for another use, such as frying), scraping off most of fat, then cook, skin side down, in a large heavy nonstick skillet over low heat, covered, until skin is crisp and duck is heated through, 15 to 20 minutes
20 min

Ingredients

•1 head large head garlic, left unpeeled, plus 4 large cloves, divided

•¼ cup kosher salt

•1 tablespoon finely chopped thyme

•1 teaspoon Quatre épices (French four-spice blend)

•2 large large shallots, finely chopped (1/4 cup)

•2 leaves Turkish bay leaves or 1 California, crumbled

•6 legs fresh Moulard, Muscovy, or Long Island (Pekin) duck legs (5 pounds total)

•2 whole whole cloves

•5 containers (7-ounce) containers rendered duck fat

•1 piece Equipment: a deep-fat thermometer

Cooking Instructions

Mince and mash 4 garlic cloves to a paste with a pinch of kosher salt. Stir together paste, kosher salt (1/4 cup), thyme, quatre épices, shallots, and bay leaves in a large bowl. Add duck legs and toss to coat, then marinate, covered and chilled, at least 1 day and up to 2 days.

1440 min

Wipe off marinade with paper towels.

5 min

Trim off 1/4 inch from top of garlic head, then stick 2 whole cloves into head. Melt duck fat in a wide large heavy pot over low heat, then cook garlic head and duck legs, uncovered, over low heat until fat registers approximately 190°F, about 1 hour. Continue to cook duck, maintaining a temperature of 190 to 210°F, until a wooden pick slides easily into thighs, 2 to 3 hours more.

240 min

Transfer duck with a slotted spoon to a large bowl (reserve garlic for another use if desired). Slowly pour duck fat through a fine-mesh sieve into a large crock or deep bowl, leaving any cloudy liquid or meat juices in bottom of pot, then pour strained fat over duck legs to cover by 1 inch. (If necessary, shorten drumstick bones 1 to 2 inches using a large heavy knife to fit legs more tightly in bowl.) Cool to room temperature, about 2 hours, then chill, covered, at least 8 hours.

600 min

Just before serving, remove duck from fat (reserve fat for another use, such as frying), scraping off most of fat, then cook, skin side down, in a large heavy nonstick skillet over low heat, covered, until skin is crisp and duck is heated through, 15 to 20 minutes

20 min