We love duck leg confit. There, we admitted it. We consider duck confit fast food at its best. Slow-cooked until tender, it is sold ready-to-eat, so you need very little prep.
Find our recipes for duck leg confit, and also duck rillettes (shredded duck leg confit that is spreadable), a cousin to confit.
What is Confit?
Very simply, it is a French word meaning “preserved.” More specifically, it is a pre-refrigeration strategy for meat preservation. In this case, we are talking about duck leg; meaty, delicious, and cooked in duck fat and aromatics for hours. This makes it tender and helps to preserve the meat.
Traditionally, duck leg confit would be stored in jars of duck fat, with a layer of pork fat on top for good measure. These pots of confit would make it through winter in a cool basement or root cellar. Today it is kept in vacuum-sealed bags in the refrigerator, but the flavor is just as satisfying.
What People Are Saying
Five-star review from Larry in NC, who finds many ways to eat confit.