Duck Confit

Featured by Aberrant Cellars in the Pinot Noir Wine Club.
Duck Confit


4 uncooked Peking Duck legs
4 Tbs. kosher salt
2 Tbs. sugar
2 lemons, zested and thinly sliced
6 cloves garlic, crushed
2 Tbs. whole allspice berries
2 Tbs. juniper berries
4 sprigs fresh thyme
4 cups rendered duck fat


Place the salt in a bowl and blend with the sugar. Holding one duck leg at a time over the bowl, rub a generous amount of the salt-sugar mixture all over the leg, into the skin and flesh. Repeat with the remaining legs. In the bowl or another container, pack the salted legs on top of each other, layering them with the allspice berries, juniper berries, garlic, lemon zest, and thyme. Sprinkle with any remaining salt mixture. Cover with plastic wrap and refrigerate for 12-24 hours.

The next day, unpack the duck legs and rub off any salt and spices with paper towels. Pat dry. Melt the fat or lard in a wide heavy-bottomed pot just big enough to hold the legs. Add the duck to the fat; it should be submerged. Simmer the duck very slowly for about 1 1/4 to 1 1/2 hours, or until the meat browns, shrinks off the bone, and is very tender when pricked with the point of a knife. The fat should never go much above 220 degrees Fahrenheit during the cooking time. Remove the pot from the heat and let the duck cool in the fat to room temperature. You can either eat the duck as is, or transfer it to a storage container, cover with the strained fat, and chill until ready to use.

To serve the duck, pull a leg piece out of the fat, being careful not to pull out the bone and leave the meat behind. If you can’t get the piece out, you can let the fat come to room temperature, heat it in a microwave, or warm it in a water bath in a large pot on the stove. Scrape any excess fat off the meat. Heat a dry frying pan, preferably cast iron, over medium-high heat, and place the leg in the pan, skin side down, to crisp up and heat through before serving, about 6 min.

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