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Duck Confit

Course Dinner, Main Course, preserve, Salad
Total Time 12 hours
Servings 2 cups


  • 1/2 cup salt
  • 1/4 cup sugar
  • 1/2 tbsp pepper
  • 4 sprigs thyme
  • 2 duck leg-thigh portions
  • 2 duck wing drumettes
  • duck fat enough to cover


  • Mix together salt, sugar, and pepper. Sprinkle a layer of the mixture in a nonreactive container. Place half the thyme on the mixture. Coat the the duck in the mixture and place on top of the thyme. Add the remaining thyme and pour the rest of the salt mix over the duck. Refrigerate 6-8 hours.
  • Rinse the duck and pat dry. Place the duck in a pan and cover with duck fat. Heat over low-medium low heat for about 3 hours or until the duck is fall apart tender. Pull the meat from the bones to use immediately or cool and refrigerate in the fat for later use.