Duck confit is already cooked: it has simmered for hours in its own fat. Cooking it is therefore mostly about heating it through and giving it golden, crispy skin without drying out the meat. In the oven, in a pan or in the air fryer, here are the methods, times and techniques for perfect duck confit every time.
Before cooking: getting the confit out of its fat
Canned or jarred confit is set in its fat, which is solid at room temperature. To remove the legs without breaking them, dip the closed container in hot water for a few minutes, or warm it in a water bath: the fat turns liquid and the legs slide right out.
Scrape off the excess fat with a spatula, without rinsing the meat. Keep this fat in a jar in the refrigerator: it is a treasure for cooking potatoes, vegetables or eggs.
In the oven: the easiest method
Preheat the oven to 200 °C (400 °F). Place the legs on a baking sheet or in a dish, skin side up, without crowding them. Bake for 20 to 25 minutes, until the skin is well browned and the meat is hot all the way through. Finish with 2 minutes under the broiler for even crispier skin.
It is the ideal method for several legs at once, and it leaves your hands free to prepare the sides.
In a pan: for extra-crispy skin
Place the legs skin side down in a cold pan, without adding any fat. Heat over medium heat: the fat melts gently and the skin browns slowly for 10 to 12 minutes. Turn the legs over and cook for another 5 minutes on the meat side, covered, to heat them through.
Starting in a cold pan is the secret: it gives the fat time to render and keeps the skin from burning before the meat is hot.
In the air fryer: fast and splatter-free
Preheat the air fryer to 190 °C (375 °F). Place the legs in the basket, skin side up, without stacking them. Cook for 12 to 15 minutes, until the skin is well browned. Depending on your appliance, keep an eye on the last few minutes.
The air fryer gives very crispy skin and avoids fat splatters. It works best for one or two legs at a time.
Mistakes to avoid
Do not boil the confit: the meat would turn stringy. Do not cover it in the oven, as steam would soften the skin. And do not pierce it with a fork to turn it: use tongs or a spatula to keep the meat intact.
How do you know the confit is ready?
The skin should be golden and crisp, and the meat should come away easily from the bone. If you have a thermometer, the centre should reach at least 70 °C (160 °F).
Our Périgord duck confit
Our Périgord duck confit brings together legs from ducks raised in the region, slowly confited in their own fat following artisanal tradition, with no additives or preservatives. Available in 380 g and 770 g, it heats up in 20 minutes with any of the methods above.
For a complete meal, follow our duck confit with sarladaise potatoes recipe, discover what to serve with duck confit, or find confit at the heart of our duck confit cassoulet.
FAQ
How long do you cook duck confit in the oven?
Allow 20 to 25 minutes at 200 °C (400 °F), skin side up, then 2 minutes under the broiler for crispy skin.
Can you cook duck confit straight from the refrigerator or freezer?
Confit straight from the refrigerator heats up very well: just allow 5 extra minutes in the oven. If it is frozen, let it thaw in the refrigerator the day before.
Is duck confit eaten hot or cold?
It is usually eaten hot, with crispy skin. Shredded and cold, it is also great in salads or sandwiches.
What can you do with duck fat from confit?
Keep it in the refrigerator in a closed jar and use it to cook sarladaise potatoes, roast vegetables or sear meat. It adds a lot of flavour.
