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How To Make Duck Confit

How To Make Duck Confit

By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."


  1. Remove duck legs from any packaging & pat dry.
  2. Mix together salt, herbs & spices in a non-corrosive container large enough to hold the duck legs.
  3. Rub salt mixture into duck all over then cover & chill for 24 hours.
  4. Remove duck from the salt mixture, quickly rinse in ice-cold water & pat dry.
  5. Place duck into deep dish & cover with duck fat & tight-fitting lid.
  6. Cook in preheated oven 140°C /120°C fan assisted (gas 1) for 2 ½ hours until tender when pierced with a skewer.
  7. Cool the duck in the fat & preserve.

To serve

  • Bring the duck leg preserved in fat to room temperature then carefully remove the duck from the fat.
  • Place into a cool non-stick pan skin side down & roast in a preheated oven 220°C /200°C fan assisted (gas 7) for approximately 15 minutes until the skin is crisp & the duck hot throughout.
  • The Ingredients
  • • 4 x large F/R duck legs
  • • 60 g coarse sea salt
  • • 10 g garlic cloves sliced
  • • 5 g fresh thyme
  • • 5 g fresh bay leaf
  • • 5 g crushed juniper
  • • 3 g cracked black pepper
  • • 500 g duck fat

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