Recipe Duck Confit

Going or a picnic? Treat your family or friends to a homemade terrine that will delight the taste buds: duck confit.

Confit de canard
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Preparation time:
1h + 12h rest
Heat treatment time:
Community rating:


Number of persons: 8
  • 1 whole duck or duck legs (if you only have duck legs, buy duck fat as well)
  • Spices (coriander, nutmeg)
  • Herbs (thyme, rosemary, laurel)
  • Salt, pepper

Recommended products

We recommend: Terrines Le Parfait Familia Wiss > Terrine - 200 g (Diameter : 82)


  1. Sterilise your jars by washing them in hot, soapy water and letting them air dry.
  2. If you have purchased a duck that is already dressed, skip to step 3. If not, pluck and dress the duck.
  3. Cut off the wing tips, feet, and neck. You can use these later to make rillettes (a kind of pâté).
  4. Slice the duck lengthwise to remove the flesh from the carcass. Remove and set aside the duck lard from the hind portions. Then divide the duck into four pieces (two breasts and two thighs).
  5. Prepare a mixture by grinding together salt, pepper, the spices, thyme, and laurel. Rub this mixture over the duck pieces.
  6. Wrap the pieces in cling film and let them marinate overnight in the refrigerator.
  7. Melt the duck fat in a frying pan on low heat with a bit of water. Remove the plastic wrap and wipe off the salt mixture from the pieces before placing them in the frying pan in the melted fat.
  8. Cook the duck confit on A low, steady heat for 30-60 minutes until a toothpick can easily pierce the flesh (no pink liquid should seep out).
  9. Immediately place the pieces in the jars, packing them in tightly and covering them with the duck fat up until the jar is filled to 2 cm from the top. Seal and immediately proceed to the heat treatment for 2 hours at 100°C (212°F).

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