Recipe: Citrus Infused Duck Confit


Confit (pronounced con-fee) originated as a French method of preserving meat. Nowadays, it’s mostly used as a way to make delicious, fall-off the bone duck. In our version of duck confit, duck leg quarters are cooked slowly in rendered duck fat, fresh herbs, orange peel and spices resulting in an incredible flavor. This method also works well with chicken, pork and goose. Great with a salads, sandwiches, charcuterie and more. Lots of options!

The flavorful fat from the duck confit may also be used in many other ways, as a frying medium for sautéed vegetables, potatoes, savory toasts, scrambled eggs or omelets, and as an addition to short crust paste for tarts and quiche.

Some of the more classic recipes call for you to fry or grill the duck legs in a bit of the leftover fat until they are well-browned and crisp, or to  roast potatoes and garlic as an accompaniment. The potatoes roasted in duck fat to accompany the crisped-up duck confit is called pommes de terre à la sarladaise. Duck confit is also a traditional ingredient in many versions of cassoulet.

Duck Confit with pommes de terre à la sarladaise & sun-dried cherry-port sauce

Duck Confit
1 dozen Duck Leg Quarters (frenched)
2 Tbsp Kosher Salt
1/2 Tbsp Brown Sugar
6 T Whole Peppercorns
5 Bay Leaves
5 Juniper Berries
3 Tbsp Coriander seed
3 Cloves Garlic
1 tsp Red Chili Flakes
1 bunch fresh Rosemary
stems from 2 bunches fresh parsley
1 bunch fresh Thyme
Peels from two large fresh oranges-pith removed
Rendered Duck Fat to cover

duck leg quarters

ready to cook the duck confit

Combine herbs, spices, salt, orange peels & bay leaves. Rinse duck legs, dry, place in  large roasting pan or oven proof casserole pot, & cover with rendered duck fat, gently stir to mix ingredients. Cover pan & place in 225 degree oven for 7 – 8 hours or until duck is tender and falling off the bone (test by using tongs to lift a duck leg by the bone and gently shaking). Leave duck in the fat & allow to cool overnight. Remove from fat, heat and caramelize in 350 degree oven. Enjoy!

finished duck confit

Spiced duck confit, caramelized onion tart, thyme infused balsamic syrup

duck confit

quack, quack!

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4 thoughts on “Recipe: Citrus Infused Duck Confit

  1. girlinafoodfrenzy

    You must have read my mind chef!!! I’ve never tried confit but certainly love the dish! I agree that the stocks and shortening are far too valuable not to be used elsewhere and as I write this have a delectable mushroom & short crust tart (made with duck fat/shortening) for my supper later 🙂

    Reply
  2. Pingback: Duck A La Yam is a special homemade meal for dogs that is easy to doBlog Barks | Blog Barks

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