🥐 French · Main · Hard difficulty · Contains meat or poultry
Duck Confit
A golden French main built around duck, seasoned with olive oil and arlic cloves.
- Prep time
- 39 min
- Cook time
- 91 min
- Total time
- 2h 10m
- Servings
- 6
- Calories
- 558 kcal
- Protein
- 28 g
- Carbs
- 32 g
- Fat
- 35 g
- Course
- Main
About this French baked dish
Duck Confit is a French main built around duck breast or legs. It takes about 2h 10m from start to finish, 39 minutes of prep and 91 minutes of cooking, and serves 6.
Cooking method: baked dish. Difficulty is rated hard. Contains meat or poultry, and marked gluten-free in our data.
Good for: high protein, meal prep, party & sharing, date night, comfort food.
Ingredients
Quantities are for 6 servings. Change the servings in the app to rescale them automatically.
- 500 g duck breast or legs
- 500 ml olive oil
- 6 garlic cloves
- 4 sprigs thyme
- 2 bay leaves
- 1 tbsp sea salt
- 1 tbsp olive oil
- Salt and black pepper, to taste
Method
Step 1. Preheat the oven to 200°C (390°F) and grease a baking dish.
- Heat
- Oven to temperature (about 10-15 minutes)
- Look for
- The oil shimmers and flows like water; a drop of water sizzles instantly.
- Why it matters
- Food added to a properly hot pan sears and browns instead of steaming and sticking.
- Avoid
- Adding food to a cold pan: it sticks, turns grey and soaks up oil.
Step 2. Season the duck and brown briefly in a hot pan with a little oil, about 5 minutes.
- Heat
- Off, no heat
- Look for
- Everything is evenly coated or just combined, with no dry pockets.
- Why it matters
- Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
- Avoid
- Overmixing batters and doughs makes them tough; stop once just combined.
Step 3. Combine with the olive oil, arlic cloves and thyme in the dish and mix well.
- Heat
- Off, no heat
- Look for
- Everything is evenly coated or just combined, with no dry pockets.
- Why it matters
- Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
- Avoid
- Overmixing batters and doughs makes them tough; stop once just combined.
Step 4. Top with the bay leaves and sea salt.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 5. Bake for 73 minutes until bubbling and golden on top.
- Heat
- Oven at the stated temperature (check with a thermometer if you can)
- Look for
- Bubbling edges, a golden top and a rich baked smell.
- Why it matters
- Gentle, steady heat softens tough fibres and lets flavours blend without drying things out.
- Avoid
- Opening the oven door repeatedly drops the temperature. Cover loosely with foil if the top browns too fast.
Step 6. Rest for 10 minutes before slicing and serving.
- Heat
- Off, let it sit
- Look for
- Steam slows, juices settle and the dish firms up slightly.
- Why it matters
- Resting lets juices redistribute and flavours settle, and the food is easier to slice and eat.
- Avoid
- Skipping the rest: juices run out and the dish falls apart.
Chef's tip
Cover loosely with foil if the top browns too fast.
Equipment you will need
- Oven
- Baking dish
- Mixing bowl
Nutrition per serving
Estimated per serving: 558 kcal, 28 g protein, 32 g carbohydrate and 35 g fat. Roughly 20% of the energy comes from protein, 23% from carbohydrate and 57% from fat, using standard energy values.
Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.
When to cook Duck Confit
Substitutions and variations
- Cover with foil for the first half of baking to stop the top browning too fast.
- Use Greek yogurt in place of cream for a lighter topping; stir it in off the heat to avoid curdling.
- Check doneness with a skewer or thermometer rather than relying on time alone.
Frequently asked questions about Duck Confit
How long does Duck Confit take to make?
It takes about 2h 10m in total: 39 minutes of prep and 91 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.
How many calories are in one serving?
Each serving has about 558 kcal, with 28 g protein, 32 g carbohydrate and 35 g fat. These are estimates for the recipe's 6 servings.
Is Duck Confit gluten-free?
It is marked gluten-free in our data. Still check labels on stock, sauces and spice blends, which can contain gluten.
Is it suitable for vegetarians or vegans?
No, it contains meat or poultry. For a meat-free version, swap the main ingredient for tofu, chickpeas or mushrooms and adjust the cooking time.
How difficult is it to cook?
It is a challenging recipe that involves several techniques and careful timing. Prepare everything first.
Can I make Duck Confit ahead or freeze it?
Store leftovers in airtight containers in the fridge for 3-4 days. Most baked and saucy dishes freeze well for up to 3 months, but avoid freezing crisp items and salads.
How many servings does it make?
This recipe makes 6 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.