Last Updated on 17 September 2026 by cooksimply

At a glance: confit duck legs cook low and slow in fat until the meat falls off the bone, then get a quick blast of high heat for crispy skin. You’re looking at around 2.5 hours in the oven, plus salting the legs ahead (overnight is best), so start the day before if you can. Five simple ingredients, four servings, and the leftover fat is liquid gold for roast potatoes.

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Some dinner recipes are made to impress, and confit duck legs do just that. This French classic gives you tender, seasoned duck meat falling off the bone. The legs cook slowly in their own fat, then roast on a high heat for crispy skin. The results are rich, decadent and far easier than they look.

I first made this when I wanted something that felt special without keeping me chained to the kitchen all day, and it’s been my go-to impress-the-guests dinner ever since. The first time, I couldn’t believe how little effort went into something that tastes as you ordered it in a restaurant. Everyone assumed I’d been cooking for hours.

What is confit duck?

Confit is a traditional French method where ingredients like duck legs are salted generously, then cooked slowly in fat. Done the classic way, the legs are preserved in that fat and keep in the fridge for up to a month, as long as they stay fully submerged. The meat turns meltingly tender, and you’ll be surprised how much there is on each leg.

Is this a traditional confit?

Not quite, and that’s the point. A traditional confit cures the legs for 48 hours and cooks them in duck fat. This version is quicker and uses olive oil, so the legs render their own fat as they cook and sit in a mix of the two. You still get that tender, pull-apart meat and crisp skin, without the two-day head start. If you want to go fully traditional, cure the legs for 48 hours first and cook them submerged in duck fat.

What you need

Barely anything, and that’s what makes this such a winner. For four people you’ll need:

4 duck legs
80ml olive oil
3 garlic cloves, thinly sliced
6 sprigs of fresh thyme
Sea salt
Black pepper

See the recipe card below for full quantities and method.

How to make easy confit duck

The secret to the best flavour is salting the legs well ahead. Overnight is ideal, but a couple of hours still gives you a delicious result.

When you’re ready to cook, add the garlic, olive oil and thyme to a deep pot or casserole dish, settle the salted legs in, and put the lid on. Cook at 140°C for 2 hours. Check halfway through and make sure the meat is submerged in the fat the legs have released.

You can eat them straight from the pot, but crisping the skin is what takes it over the top. Lift the legs onto a baking tray, turn the oven up to 220°C, and roast for 10-12 minutes until the skin is golden and crisp.

How to get crispy duck skin

The slow cook makes the meat tender, but the skin only crisps at the end, so don’t skip the high-heat finish. A few things help:

Pat the legs dry before they go on the tray. Surface moisture steams the skin instead of crisping it.
Give them room. Crowded legs trap steam.
Watch the last few minutes closely. The jump from golden to too-dark happens fast at 220°C.

The mistake I made early on was rushing this stage and pulling the legs out while the skin was still pale and soft. Give them the full 10-12 minutes and don’t wander off, because that’s where the restaurant finish comes from.

Can you make confit duck in a slow cooker?

Yes, and it suits the method perfectly. Instead of the oven, put the legs, sliced garlic, thyme and olive oil in the slow cooker and cook on low for 6 hours. Then crisp the skin in a hot oven exactly as above. It’s about as hands-off as a dinner-party dish gets.

What to serve with confit duck

These legs go with almost anything. Try them with mashed potato, cheesy potatoes, roast potatoes, or spooned over a lentil stew. A sharp green salad cuts through the richness nicely, as do simple steamed vegetables.

My favourite way to serve these is with roast potatoes done in the leftover duck fat, so the whole plate carries that same rich flavour. A pile of greens on the side stops it feeling too heavy.

How to store confit duck and save the fat

Once the legs are out, keep the fat left in the pot. Don’t pour it away. Strain it into a clean jar and refrigerate it for several months. It’s rich, savoury and brilliant for roasting potatoes or root vegetables, making pastry, or confiting other ingredients.

For the duck itself, store cooked legs in the fridge for up to four days. To reheat, warm them in a hot oven until piping hot and the skin crisps up again.

Confit duck FAQs

How long does confit duck take?
About 2.5 hours in the oven (2 hours low, plus 10-12 minutes to crisp), or 6 hours in the slow cooker. Salt the legs ahead, ideally overnight, for the best flavour.

Do I need duck fat to make confit?
Traditionally yes, but this easy version uses olive oil. The legs render their own fat as they cook, so they finish sitting in a rich duck-and-olive-oil fat.

Can I make confit duck ahead of time?
Yes, and it’s ideal for entertaining. Cook the legs in advance, store them in the fridge, then crisp the skin just before serving.

What’s the difference between this and traditional confit?
Traditional confit cures the legs for 48 hours and cooks them fully submerged in duck fat. This quicker version skips the long cure and uses olive oil, with much the same tender result.

What do I do with the leftover duck fat?
Strain and refrigerate it. It keeps for months and makes the best roast potatoes you’ll ever have.

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