There’s no end of ways to eat duck confit. The classic way to enjoy it is to simply warm it, either skin-side down in a pan with duck fat, or put it under the broiler for a few minutes until the meat is heated through and the skin is super crispy.
We did the slow cooking for you! Our fully cooked, All Natural Duck Leg Confit, ensures consistent quality with minimal time in the kitchen. Served on the bone as a decadent entrée, or shredded for duck tacos, pizza, pasta, wraps, soups, salads, and many more recipes. Use the leftover fat to make the perfect potato side dish or to sauté vegetables and omelets.
For years, French chefs have been cooking duck confit style – meaning slowly cooked in its own fat for hours. We slow cooked our duck legs and added classic confit seasonings for added tenderness and flavor. Just reheat and enjoy! Perfect as an entrée on the bone, or shred for wraps, nachos, sandwiches, and more!
Duck Confit – The Classic Method | Chef Jean-Pierre
FAQ
How to cook vacuum packed duck confit?
How do you reheat prepared duck confit?
Is duck confit already cooked?
How do you cook pre cooked duck?
How do you cook duck confit in the oven?
For even skin crisping, transfer the cooked duck legs from the baking dish to a wire rack set over a sheet pan. Bake in a 400ºF oven until the skin is golden and crispy all over. You’ll often see duck confit served over lentil ragout or as part of a cassoulet in French cuisine.
How do you reheat duck confit?
To reheat the duck confit, place the duck and its fat in a baking dish and cook at 300°F (150°C), for 15 to 20 minutes, or until fully reheated. If you’d like to re-crisp the skin, I recommend pan-searing the duck leg quarters in a skillet, skin side down until the skin has become golden and very crisp.
How do you cook duck confit skin?
To brown and crisp the skin, you can increase the oven temperature to 400°F (205°C), or pan-sear the duck confit skin side down over medium-high heat until crisped to your satisfaction. Serve this succulent duck confit with your favorite sides for an impressive dinner!
How do you make duck confit?
Duck confit is one of those dishes that’s incredibly delicious, but not many people know how simple it can be to make. Duck leg quarters are simmered low and slow in a bath of duck fat until the meat is melt-in-your-mouth tender! Then, I sear the duck skin until it’s super crisp.