French Duck Confit
Easy French Style Duck Confit Recipe with Watercress Salad

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For Duck Confit
2 Duck Legs
1 ½ Cups Rendered Duck Fat
1/4 Cup Salt
2 Tbsps. Granulated Sugar
3 Tbsps. Chopped Tarragon
3 Tbsps. Chopped Italian Parsley
1 Garlic Clove
1 Whole Star Anise
1 Tsp. Black pepper
For Watercress Salad
1 Cup Picked Hydro Watercress
1/2 Cup Shaved Fennel
1 Tbsp. Olive Oil
2 Tsps. Sherry Vinegar
1 Tbsp. Whole Grain Mustard
Salt As per taste
Black pepper As per taste

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  • Appetizer
  • Medium Spicy
  • Non Vegetarian
  • Medium


  • For Duck Confit

  • For Watercress Salad



Author- ByronTalbott

(Visited 154 times, 1 visits today)



First, chop off some tarragon and Italian parsley and transfer it to a medium-sized bowl. Then, add some crushed garlic cloves and star anise. Add a little bit of crushed black pepper, ¼ cup of salt, 2 tablespoons of granulated sugar and mix all the ingredients together.


Now, add in the duck legs and rub it with the ingredients. Once done, cover it with a cling wrap or towel and refrigerate it for at least 30 minutes.


When the duck legs are ready, just rinse the duck legs under cold water to remove the excess salt. Then, pat dry the duck legs with a paper towel and then transfer them to a 2-3” baking container. Cover the duck legs with rendered duck fat, canola oil, or rendered chicken fat. Bake the duck legs at 300⁰ F for at least 2 hours until they are nice and tender.


Once the duck legs are baked, allow them to cool in the fat at room temperature for at least 1 hour. When they have cooled down, transfer them to a plate. Remove the thigh bones so that it is easy to eat and then place them into your refrigerator for at least 1½ hours so that they become sturdy and ready to shallow fry.


Once the duck legs are slightly chilled, take them out and fry them over medium-high heat. Cook it for at least 5 minutes on each side until the skin is crispy and golden brown. Once ready, place the duck legs onto a paper towel to soak the excess fat or oil.


In the meantime, let’s prepare the watercress salad. In a mixing bowl, add in 1 cup of picked hydro watercress, ½ a cup of shaved fennel, 1 tablespoon of olive oil, 2 teaspoons of sherry vinegar, 1 tablespoon of whole-grain mustard, and salt and pepper to taste.
Now, serve the duck legs with the complimenting watercress salad.


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