My F&W
quick save (...)

Three-Pepper Duck Confit

  • ACTIVE: 25 MIN
  • TOTAL TIME: 2 HRS 45 MIN plus 16 hr for curing
  • SERVINGS: makes 3 cups duck confit

You can ask your butcher to quarter the duck for you. The confit can be used almost anywhere you'd use duck, from a ragù for pasta to a taco filling.

  1. One 5-pound duck
  2. 1 teaspoon whole white peppercorns
  3. 1 teaspoon whole black peppercorns
  4. 8 whole cloves
  5. 1/4 teaspoon crushed red pepper
  6. 1 cup kosher salt
  7. 2 tablespoons rosemary leaves
  8. 4 thyme sprigs
  9. 1 large garlic clove
  10. Finely grated zest of 1 orange
  11. 3 pounds duck fat (1 1/2 quarts), melted (see Note)
  1. Using poultry shears, remove the duck backbone and the wings at the second joint. Cut the duck into 2 breasts and 2 whole legs and trim off the excess fat.
  2. In a small skillet, toast the white and black peppercorns, the cloves and the crushed red pepper over moderate heat until fragrant, 2 minutes. Transfer to a food processor. Add the salt, rosemary, thyme, garlic and orange zest and process until finely ground, 2 minutes.
  3. Transfer the salt mixture to a large bowl, add the duck and dredge well. Set the duck breasts and legs in a baking pan, skin side up. Sprinkle lightly with more of the salt, cover with plastic wrap and refrigerate for 6 to 8 hours.
  4. Preheat the oven to 275°. Rinse the duck pieces and arrange them in a deep baking dish just large enough to hold them. Pour the duck fat over the duck so it's completely submerged. Cook the duck for 2 hours and 15 minutes, turning occasionally, until fork-tender; the skin will separate from the meat when the duck is done. Let the duck cool in the fat, then refrigerate for 8 hours.
Make Ahead The duck confit can be refrigerated for up to 2 weeks. Notes Pure duck fat is available from D'Artagnan at or 800-327-8246.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.