Confit Duck Legs
Prep time
Cook time
Total time
Tender fall of the bone duck confit
Cuisine: French
  • 2 (or more) duck legs
For the Marinade
  • 2 tsp sea salt
  • 5-6 sprigs of thyme
  • 2 bay leafs
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp black pepper corns
To cook the legs
  • 200g Duck or goose fat
Marinade the duck confit legs
  1. Mix the marinade ingredients into a bowl
  2. Rub over the duck legs
  3. Lay the duck legs skin side down on top of the marinade
  4. Leave in the fridge for 24 hours
To cook the duck confit legs
  1. Place the duck legs (skin covered side down) into a saucepan and add over the duck fat
  2. The duck fat should cover around half of the legs (they will release more as they cook)
  3. Turn on the heat to the lowest possible and leave to gently simmer for around 4 hours (turning occasionally)
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