Recipes > #CookingWithLiv Recipes > Duck Confit (Express Version)

Duck Confit (Express Version)

Name: Duck Confit (Express Version)
Total time: 360 min
Cuisine: Europe
Ingredients: 4 Maple Leaf Farms Duck Legs; 12 oz. Maple Leaf Farms Rendered Duck Fat; 1 Tbsp. Kosher Salt; 1/2 tsp. Cracked Black Pepper; 4 Whole Bay Leaves; 6 Garlic Cloves. Minced; 1/2 bunch Fresh Thyme

Tender, fall-off-the-bone homemade Duck Confit Legs in just 6 hours! While most confit recipes take days, this express version of our Duck Confit recipe transports you to France in just a few hours. Our Duck Legs are cooked in delicious Duck Fat low and slow to make this classic French dish. Pair with a French Bordeaux to maximize the flavor.

Looking for a more traditional confit recipe? Try out our original Duck Confit Recipe with Whole Duck for the full multi-day confit process.

Don't forget you can always buy our premade Duck Confit Legs online, in-stores or through a distributor as well if you are short on time.

Follow along on our Facebook, Instagram & TikTok for this recipe video and tag us @mapleleaffarms or #CookingWithLiv if you are cooking along with us!

Ingredients

4 Maple Leaf Farms Duck Legs
12 oz. Maple Leaf Farms Rendered Duck Fat
1 Tbsp. Kosher Salt
1/2 tsp. Cracked Black Pepper
4 Whole Bay Leaves
6 Garlic Cloves. Minced
1/2 bunch Fresh Thyme

Directions

1
Rub the duck legs with the kosher salt. Place it skin-side down in a casserole pan or stainless steel deep-sided pan (hotel pan), large enough to hold all pieces flat. Season with pepper, bay leaves, garlic and thyme. Cover and refrigerate for at least 3 hours.
2
Transfer duck to a roasting pan or casserole pan skin side down. Bake at 325°F for 15-20 minutes.
3
Melt duck fat, pour over pieces to cover them completely.
4
Cover and bake at 300°F until the duck is very tender, approximately 2 hours.
5
Flip Duck Legs skin side up. Bake at 350°F until skin is crisp and meat is hot, approximately 30 minutes.