Serious Eats: Recipes

Cook the Book: Duck Confit

Posted by Robyn Lee, December 3, 2007

If you don't think you like duck, maybe that's because you haven't eaten duck confit. The formula for duck confit can only equate to deliciousness: Cure duck legs in seasoned salt and garlic for a day, then bake the legs in duck fat for two or more hours. The resulting meat is fall-off-the-bone tender and infused with salt, garlic and fat. Try to make it yourself by following Tom Colicchio's recipe for duck confit from Think Like a Chef. You don't have to eat them all at once; the baked duck legs may be stored in their own fat for up to a month.

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