
By Food52
Melissa Clark's Really Easy Duck Confit
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
Nutrition balance score
Unbalanced
Glycemic Index
26
Low
Glycemic Load
0
Low
Nutrition per serving
Calories744.9 kcal (37%)
Total Fat65.2 g (93%)
Carbs0.4 g (0%)
Sugars0 g (0%)
Protein36.1 g (72%)
Sodium656.7 mg (33%)
Fiber0.2 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
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Notes
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