Barney's Confit of duck
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Barney's Confit of duck

A classic, hugely popular recipe from France - one you can make time and time again and it just gets better

Difficulty and servings

Moderately easy

Serves 4

Easily doubled

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 2 hrs 30 mins

Plus salting, and cooking time is staggered
Freezable

Method

  1. The day before you want to make the dish, scatter half the salt, half the garlic and half of the herbs over the base of a small shallow dish. Lay the duck legs, skin-side up, on top, then scatter over the remaining salt, garlic and herbs. Cover the duck and refrigerate overnight. This can be done up to 2 days ahead.
  2. Pour the wine into a saucepan that will snugly fit the duck legs in a single layer. Brush the salt off the duck legs and place them, skin-side down, in the wine. Cover the pan with a lid and place over a medium heat. As soon as the wine starts to bubble, turn the heat down to the lowest setting and cook for 2 hours, checking occasionally that the liquid is just barely simmering. (If you own a heat diffuser, it would be good to use it here.) After 2 hours, the duck legs should be submerged in their own fat and the meat should feel incredibly tender when prodded. Leave to cool.
  3. The duck legs are now cooked and can be eaten immediately - or you can follow the next step if you like them crisp. If you are preparing ahead, pack the duck legs tightly into a plastic container or jar and pour over the fat, but not the liquid at the bottom of the pan. Cover and leave in the fridge for up to a month, or freeze for up to 3 months. The liquid you are left with makes a tasty gravy, which can be chilled or frozen until needed.
  4. To reheat and crisp up the duck legs, heat oven to 220C/fan 200C/gas 7. Remove the legs from the fat and place them, skin-side down, in an ovenproof frying pan. Roast for 30-40 mins, turning halfway through, until brown and crisp. Serve with the reheated gravy, a crisp salad and some crisp golden ptoatoes.

636 kcalories, protein 30g, carbohydrate 0g, fat 57 g, saturated fat 16g, fibre 0g, salt 2.83 g

Recipe from Good Food magazine, October 2005.

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Latest comments and suggestions

Results 1-20

  • Binder photo Missy Moo

    07 March 2008

    Missy Moo rated and commented on this recipe

    5 stars

    This has become my signature dish! So easy to prepare; make in advance then finish off at the last minute, making it a great dinner party dish. Try it with braised lentils and a sauce of equal parts jam, red wine vinegar and water!

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  • Binder photo Alison

    17 April 2008

    Alison rated and commented on this recipe

    5 stars

    This is my favourite 'wow' recipe - so easy and the most delicious thing ever! I served it with potatoes roasted in the fat, and a watercress salad which cuts through the richness. I know have 6 duck leg portions in the freezer so this dish is never far away!

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  • Binder photo Amanda

    27 April 2008

    Amanda rated and commented on this recipe

    5 stars

    This recipe is great!!! The duck is so flavoursome and tender. I've used half a duck and even the breast came out delicious... Will definately use this recipe again. It is very easy to prepare and brings that wow factor to the table.

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  • Binder photo ronnie

    10 December 2008

    ronnie commented on this recipe

    i have made this recipes using the traditional method in the past,but this recipe is outstanding truly recommended.

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  • Binder photo teresag1963

    11 January 2009

    teresag1963 commented on this recipe

    I did this for tea today, we thoroughly enjoyed it, very tasty. I would definately do this again.

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  • Binder photo teresag1963

    11 January 2009

    teresag1963 rated this recipe

    5 stars

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  • Binder photo Pippa

    26 January 2009

    Pippa commented on this recipe

    Baffled and perplexed as to how something this easy could taste so delicious! I popped mine in the AGA (baking oven) for 6 hours (checked after 3 and 4 hours then forgot it by mistake!!) It was fantastic, so will do again for same time. Crisped up beautifully too. I will now try again and flake meat from bones to mix with puy lentils, onions etc, for a warm salad. Can't wait to try freezing it too - above comments indicate this works a treat too!

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  • Binder photo my_dunh

    11 December 2009

    my_dunh rated and commented on this recipe

    1 stars

    Hideously salty, even though I rinsed off the salt thoroughly. Dinner went straight into the bin!

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  • Binder photo suezy

    11 January 2010

    suezy rated this recipe

    5 stars

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  • Binder photo Lu_C

    20 July 2010

    Lu_C rated and commented on this recipe

    5 stars

    Fantastic. Use goose legs because there wasn't any duck at the shop. Definitely doing this again.

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  • Binder photo henry-root

    08 September 2010

    henry-root rated and commented on this recipe

    4 stars

    Good recipe! To save a day dry refrigerate for 2 days before cooking and recooking will not be needed!

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  • Binder photo tinathompson

    08 September 2010

    tinathompson rated and commented on this recipe

    5 stars

    I had never cooked confit duck before, and I loved this recipe as it was so simple. The result was absolutely delicious. As I had some blueberries in the fridge, I roasted off the confit duck to serve it nice and crisp, and I served it with a sauce made from the blueberries. Fab!

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  • Binder photo els

    28 November 2010

    els rated and commented on this recipe

    5 stars

    so very-very good!I allready made this recipe several times and every time it is wonderfull.Last night I did debone and shred the duck and put it on top of saurekraut mixed with mashed potatoes ,it was great.Served cooked pears with cranberries as a side order,loveley winter meal.

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  • Binder photo Verne

    07 December 2010

    Verne commented on this recipe

    Because we live in a hot climate we are all taking a cold meat for Christmas day and I have 3 ducks to take. Would this recipe be nice served cold? Has anyone tried this cold? Any advice or alternate recipe for cold duck would be so appreciated.

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  • Binder photo sheepcat

    21 January 2011

    sheepcat commented on this recipe

    Just superb, I served my duck with James Martins Plum Sauce, it was fantastic. I was short of time and only left the duck in the salt for a few hours and it still came out perfect. My favourite dish of all time!

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  • Binder photo sheepcat

    21 January 2011

    sheepcat rated this recipe

    5 stars

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  • Binder photo Heather

    21 January 2011

    Heather rated this recipe

    5 stars

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  • Binder photo Pippa

    10 May 2011

    Pippa rated and commented on this recipe

    5 stars

    For goodness sake - commented ages ago and forgot to rate. I think I (maybe 'we') need a prompt?!

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  • Binder photo Pelupi

    27 August 2011

    Pelupi rated and commented on this recipe

    4 stars

    Very good indeed and dead easy

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  • Binder photo Dory

    27 November 2011

    Dory commented on this recipe

    I want to try this but need to know how I would make gravy from the leftover juices. Can anyone guide a young novice??

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Difficulty and servings

Moderately easy

Serves 4

Easily doubled

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 2 hrs 30 mins

Plus salting, and cooking time is staggered
Freezable

Ingredients

  • handful coarse sea salt
  • 4 bay leaves , roughly torn
  • 4 garlic cloves , roughly chopped
  • handful thyme sprigs, roughly torn
  • 4 ducks legs
  • 100ml white wine
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636 kcalories, protein 30g, carbohydrate 0g, fat 57 g, saturated fat 16g, fibre 0g, salt 2.83 g

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