I’ve been getting a lot of inquiries at the markets as to how to cook duck. My first suggestion is to cook the parts separately. Several weeks ago I shared my go-to recipe for pan-seared duck breast, which essentially treats the breast like a steak. If you were to do this to the legs, however, they would be quite tough. To truly appreciate the legs of a duck they need the low and slow treatment.

Duck legs ought to be confited. It is the answer to how to get perfectly seasoned and tender leg meat. Directly translated from the French, confit means preserved. The deliciousness that is Duck Confit is created by salting and then slowly cooking duck legs in their own fat. Traditionally the meat is then packed in the duck fat, sealing the meat from exposure to the air, and allowing it to be stored without refrigeration. In our house, it rarely lasts that long. But if I were to store it, I would still keep the fat covered duck meat in the fridge.

It sounds fancy, but it’s really quite simple. And once you venture down this road, you’ll never want to eat the legs of a duck any other way.

Steps to Confit Duck Legs:

Generously salt duck legs. I use 1 TBSP kosher salt for two legs. Cover and refrigerate 1-2 days.
Pre-heat oven to 250 degrees.
Put duck legs, skin-side up, in a baking dish just big enough to hold them. You don’t want them squished but you also don’t want them to have too much room.
If you have extra duck fat put that in the dish with the legs. If not, that’s okay.
Put the legs in the oven, uncovered, and cook for about three hours, or until nearly all the fat has rendered out from under the skin.
Remove dish from oven. Cool legs in the dish and then put the entire dish into the fridge for at least a day, but up to three.
Remove legs from the hardened fat and put them in a pan with a half cup of water or broth. Smear a bit of the fat on the skin. Cover the pan and slowly reheat on the stovetop.
Uncover the pan and put the legs under the broiler for about 3 minutes to crisp up the skin.
Serve!