Simple Duck Confit

By Country Smallholding Magazine


4 duck legs
1tbsp sea salt
1tsp black peppercorns - crushed or ground
1tsp ground cinnamon
1/2tsp ground cloves
850ml duck fat - melted


  • Put the duck legs in an ovenproof dish - fitting snugly
  • Rub the salt, pepper and spices into the meat and leave in the fridge overnight or for up to 12 hours
  • Wipe off the seasonings with kitchen paper and return the duck to the dish
  • Cover completely with the melted duck fat and cook for 2 1/2 to 3 hours at Gas1/2 or 130C until tender and cooked through
  • Leave the duck legs to cool - the fat will thicken around them
  • Once cold, store in the fridge for up to 7 days
  • When ready to use, scape off as much of the fat as possible
  • Use the fat for roasting potatoes