Easy Duck Confit Recipe

Easy duck confit

  • serves 6
  • Easy

This easy duck confit recipe is a quicker, healthier version of a French classic. Follow our recipe to impress friends with restaurant quality duck confit



  • white wine a glass
  • chicken stock 1 litre
  • thyme 3 sprigs
  • onion 1 small, chopped
  • black peppercorns 1 tsp
  • bay leaves 2
  • garlic 1 bulb, cloves separated but unpeeled
  • duck legs 6


  • Step 1

    Heat the wine, stock, thyme, onion, peppercorns, bay and garlic in a pan just big enough to fit the duck legs, until simmering. Nestle in the duck, skin side down. The legs should be completely submerged in the liquid – top up with water if you need to. Put the lid on, and cook for 11/2 hours until the meat starts to come away from the bone.

  • Step 2

    Cool in the stock until warm, then remove the duck and allow to cool completely, being careful not to pierce the skin. Put into a shallow freezable container, making sure they’re not touching, and freeze. They will keep in the freezer for up to 2 months.

  • Step 3

    To serve, allow the duck legs to defrost overnight in the fridge. Heat the oven to 220C/fan 200C/gas 7 and put the duck legs on a baking tray. Make sure the duck skin still covers the meat, and sprinkle generously with sea salt. Cook for 35-40 minutes until golden and crisp.

Check out our best ever Christmas recipes for 'anything but turkey' here

Roast Duck with Plum Sauce Recipe

Nutritional Information

  • Kcals 415
  • Fat 19.7g
  • Saturates 5.3g
  • Carbs 2.7g
  • Fibre 1.3g
  • Protein 51.3g
  • Salt 0.9g