There’s something utterly decadent about duck confit — a dish that takes time, care, and a little patience over two days. The meat is cured and slow-cooked until silky and tender, with skin that crisps to golden perfection. Every bite feels rich and indulgent, the kind of dish that makes a meal feel like a beautiful occasion. It’s wonderful served alongside roasted potatoes that soak up the duck fat and a simple, peppery salad to balance the richness — comfort food elevated, without ever feeling fussy.

Yield: 2 Duck Legs (serves 2) — scale up as needed

Mis en Place

Duck Legs
2 Duck Legs, thigh attached

Cure
3 Tbsp Salt
2 Tsp Fresh Rosemary, finely chopped
2 Tsp Coarsely Ground Fennel Seeds
½–1 Tsp Freshly Ground Black Pepper

Cooking Aromatics & Fat
1 Cup Duck Fat, melted
3 Garlic Cloves, unpeeled
2 Shallots, peeled and halved
2–3 Sprigs Fresh Thyme/ and Rosemary
Juniper Berries (optional)

Method

Step 1
Cure the Duck Legs

Rub the duck legs all over with the coarse salt, chopped rosemary, and fennel seeds. Place the legs in a dish, cover, and refrigerate overnight to allow the flavours to penetrate.

Step 2
Prepare for Slow Cooking

Preheat the oven to 225°F (110°C). Gently rinse the cure from the duck legs and pat dry with paper towels.

Place the duck legs in a small roasting pan or ovenproof dish. Add the melted duck fat, garlic cloves, shallots, additional sprigs of rosemary and juniper berries if using, making sure the legs are mostly submerged in the fat.

Step 3
Slow Cook

Cook in the oven for 2–3 hours, until the meat is tender and pulls away from the bone easily. Remove the legs from the fat and let cool slightly, or refrigerate if storing.

Step 4
Finish for Serving

Preheat your oven to 400°F (200°C).

Place the duck legs skin-side up on a roasting pan or oven-safe dish.

Bake for 10–15 minutes, until the skin is golden and crispy and the meat is heated through.

Optional: For extra-crispy skin, finish under the broiler for 1–2 minutes—watch carefully!