Duck Leg Confit

This is by far, the best duck I’ve ever had!


  • 2 duck legs
  • Rosemary
  • Thyme
  • 4 Garlic cloves
  • Duck fat (here’s what I do)
  • 4 tbsp of butter
  • Salt and pepper to taste

Season the duck legs with salt and pepper, place them in a zip lock bag with 2 sticks of rosemary and thyme. Let them sit in the fridge to marinate for 12 – 24 hours. The more the legs marinates for the better.

After the duck legs marinate take, them out of the fridge and let them sit for 20 minutes until they come to room temperature. Preheat a non-stick skillet with 2 table spoons of butter and the thyme and rosemary from the ziplock bag where the duck legs were marinated. Once the skillet is steamy place the duck legs in, skin face down. Cook the legs on each side until there is color on them. Remember to baste the duck legs while cooking.

Once the duck legs are done pour the duck fat over them and let it sit until the skillet cools down. Once the skillet has cooled down, cover it and place in the fridge. Let it sit for another 12 – 24 hours.

Take the duck legs out of the fridge and let them sit until they come to room temperature. Preheat the oven to 300ºf in the meantime. Bake the duck legs for another 2 hours in the oven. Once done, take the duck legs out of skillet and let the sit for 3 minutes.



#duckconfit #sangreea

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