Confit Duck Legs
Learn how to confit duck legs perfectly with our detailed guide, including timing, temperature, and expert tips.
⏱️
4h
Cook Time
🌡️
205°F / 95°C
Cooking Temperature
⚖️
0.3 lb / 5 oz / 140 g
Portion Weight
Per adult serving
✅
135-165°F / 55-75°C
Internal Temperature
Medium Rare to Well Done
Step-by-Step Instructions
- 1Season duck legs with salt, pepper, and herbs
- 2Refrigerate overnight to cure
- 3Rinse and pat dry
- 4Place in baking dish and cover completely with duck fat
- 5Cook at 200°F / 95°C for 3-4 hours
- 6Meat should be fall-off-the-bone tender
- 7Store in fat or crisp in hot pan before serving
- 8Check internal temperature reaches 165°F / 75°C
Expert Tips for Confit
- 💡Traditional French preservation method
- 💡Can use olive oil if duck fat unavailable
- 💡Stores for weeks when kept in fat
- 💡Crisp skin in hot pan before serving
Duck Legs Temperature Guide
| Doneness | Temperature | Description |
|---|---|---|
| Medium Rare | 135°F / 55°C | Slightly pink center, rich flavor |
| Medium | 145°F / 65°C | Light pink center, tender texture |
| Well Done | 165°F / 75°C | No pink remaining, fully cooked |
Duck Legs Safety Guidelines
Important food safety practices when handling and cooking duck legs.
⚠️
Cook to proper internal temperature
⚠️
Use food thermometer
🚨
Remember
When in doubt, use a food thermometer. It's the only reliable way to ensure your duck legs is safely cooked and delicious.
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