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Duck confit

Serves 8 Servings
Serves 8 Servings


  • 2 duck legs
  • 1/2 peeled, sliced onion
  • 1 carrot, peeled and sliced
  • 1 rib celery, sliced
  • 3 garlic, cloves, sliced
  • 3 cup duck fat
  • 1 tablespoon white peppercorn
  • 1 tablespoon coriander
  • 2 tablespoon pc. star anise
  • 1/4 bunch thyme
  • 1 bunch rosemary
  • Preparation

    Baking Directions:

    Set oven to 300 degrees F.

    Season the duck legs with salt and pepper on both sides and then sear in a tbsp.

    of duck fat until golden brown on both sides.

    Remove from pan and set aside.

    Add the onion, carrot, celery and garlic and cook until tender.

    Next add the coriander, white peppercorn, star anise and herbs (all tied in cheesecloth sachet).

                                          Continue cooking for additional 5 minutes.

    Add the duck fat, melt, and then transfer all to ovenproof casserole.

    Cover with aluminum foil and cook for 6-8 hours, until duck meat falls off the bone.

    When  cool enough to handle, pull the duck meat of the bone, discard the bones and be careful of loose cartilage.


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