Name: Gordon Ramsay Duck Confit Recipe
Prep time: 15 min
Cook time: 3 h
Total time: 15 h 15 min
Ingredients: 4 bone-in, skin-on duck legs with thighs; 1 tbsp kosher salt; 1 tbsp black peppercorns; 4 sprigs fresh thyme; 4 juniper berries; 2 bay leaves; 3 garlic cloves, peeled and halved; 4 cups duck fat (or olive oil or chicken fat)

This easy and delicious Duck Confit recipe, inspired by Gordon Ramsay, is a timeless classic perfect for a cozy dinner or special occasion. Slow-cooked to perfection in rich, flavorful fat, the tender duck melts in your mouth while the crispy skin adds the perfect crunch. Best of all, it uses simple ingredients and can be stored for months!

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Ingredients Needed:

4 bone-in, skin-on duck legs with thighs
1 tbsp kosher salt
1 tbsp black peppercorns
4 sprigs fresh thyme
4 juniper berries
2 bay leaves
3 garlic cloves, peeled and halved
4 cups duck fat (or olive oil or chicken fat)

How To Make Duck Confit Recipe?

Prepare the Duck (Day Before Cooking): Prepare the Duck Legs: French the duck legs by cutting a deep slit from the ankle joint up to where the meaty part begins. Remove the skin, tendons, and cartilage around the bone.
Season the Duck: Place the frenched duck legs in a baking dish and season with kosher salt. Add the black peppercorns, thyme sprigs, juniper berries, bay leaves, and garlic cloves. Cover and refrigerate overnight, up to 24 hours.
Cook the Duck: Remove the Seasonings: Take out the spices and garlic, and arrange the duck legs in a single layer in a large Dutch oven.
Melt the Fat: Warm the duck fat (or olive oil/chicken fat) in a saucepan over medium-low heat until just melted. Pour the melted fat over the duck legs in the Dutch oven.
Simmer the Duck: Cook over medium heat until a few bubbles appear. Reduce the heat to low and cook at a bare simmer until the duck meat easily separates from the bone, about 2–3 hours.
Store the Duck: Cool and Strain: Remove from heat and let cool to room temperature in the fat. Transfer the duck legs to a ceramic or glass dish with a lid. Strain the duck fat using a fine-mesh strainer and pour it over the duck legs until they are completely submerged. Cover with a lid and refrigerate for up to 6 months.
Reheat and Serve: Reheat the Duck: Scrape off any excess fat and place the duck legs skin-side down in a hot cast-iron pan over medium heat. Weight them down with a foil-wrapped brick or a second cast-iron pan. Fry until the skin is golden and crispy, about 10 minutes.
Finish Cooking: Flip the legs and cook skin-side up without the weight for about 5 minutes, or until warmed through.

Recipe Tips:

Pick Fresh Duck Legs: Fresh duck legs with skin and bone give the best taste and texture. Avoid frozen ones if you can.
Prepare the Legs Well: Remove tendons and clean the bone nicely for even cooking and a good look.
Season Well: Use enough salt and spices to make the duck tender and full of flavor.
Cook Slowly: Keep the heat low so the duck cooks gently and stays soft and juicy.
Cover in Fat: Store the duck fully covered in fat so it stays fresh and safe for months.

How To Store & Reheat Leftovers?

Refrigerate: Let the Duck Confit cool to room temperature in its cooking fat. Once cooled, transfer the duck legs to a container, ensuring they are fully submerged in the strained fat. Seal tightly and refrigerate for up to 6 months.
Freeze: Allow the Duck Confit to cool completely, then place the duck legs in a freezer-safe container. Cover them with the strained fat to ensure they stay moist. Seal and freeze for up to 3 months.
Reheat: Place the duck legs skin-side down in a hot cast-iron skillet over medium heat. Cook for 8–10 minutes, pressing lightly to ensure the skin crisps up, then flip and heat for another 5 minutes.

Nutrition Facts:

Calories: 320kcal
Total Fat: 23g
Saturated Fat: 7g
Cholesterol: 80mg
Sodium: 380mg
Potassium: 280mg
Total Carbohydrate: 0g
Dietary Fiber: 0g
Sugars: 0g
Protein: 28g