Melissa Clark's Really Easy Duck Confit

Name: Melissa Clark's Really Easy Duck Confit
Cuisine: French
Ingredients: 1 1/2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1/2 teaspoon dried thyme; 1 bay leaf, crumbled; 8 moulard duck legs (about 4 pounds total), rinsed and patted dry but not trimmed

Instructions

This is not the confit they teach in cooking school, or the kind served at restaurants. It's the kind you can make any time -- all you need are a few good duck legs, a skillet and some very basic spices. And it's just as good. Melissa Clark's method is very simple, and the best perk is you don't need to come up with a vat of duck fat before you get going -- you just render some out from the cured duck legs themselves. Note: This recipe is easily halved. Adapted very slightly from In the Kitchen with a Good Appetite by Melissa Clark.

Updated at: Sat, 26 Jul 2025 05:34:03 GMT