Duck Confit


Yields 6 servings
  • 3 shallots, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 fresh bay leaves, finely chopped
  • 2 bunches fresh thyme, finely chopped
  • 1 tablespoon ground cloves
  • 1 tablespoon white pepper
  • 1 tablespoon ground nutmeg
  • 1 tablespoon ground ginger
  • 6 duck legs
  • 1 quart duck fat
  • 3 cups fingerling potatoes, cut in half
  • 6 garlic cloves, whole
  • 1 sprig rosemary
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon fresh parsley, chopped
  • 2 cups arugula
  • ¼ cup radishes, thinly sliced
  • ¼ cup vinaigrette


  1. In a medium mixing bowl combine shallots, chopped garlic, bay leaf, thyme, cloves, white pepper, nutmeg, and ginger.
  2. Generously coat the duck legs in the rub mixture, and refrigerate overnight.
  3. Heat the duck fat in a large casserole dish to 190°F.
  4. Gently wipe the rub off of the duck legs with a paper towel, and lower them into the fat.  The legs should be completely submerged.  Cook for 3-4 hours, or until the meat is falling off the bone.
  5. Preheat oven to 400°F.
  6. When the duck has finished cooking, remove it from the fat and lay on a sheet pan, skin side up.  Bake in preheated oven for 15 to 20 minutes, or until skin gets browned and crisp.
  7. In a large nonstick skillet, heat 2 tablespoons of the leftover duck fat.  Add the fingerlings, whole garlic cloves, rosemary, salt and pepper and cook for 7-9 minutes, or until potatoes are fork tender and slightly crisp.
  8. Mix parsley into potatoes.
  9. In a medium bowl, combine arugula, radishes, and vinaigrette.  Serve duck legs with potatoes and arugula salad.