CorningWare Dutch Oven - Duck Confit


  • 6 duck legs with the thighs intact
  • 3-4 cups duck fat
  • 1 large shallot
  • 3 garlic cloves
  • 4-6 sprigs worth of Thyme leaves
  • 1 tbsp kosher or sea salt
  • The day before cooking, pat the legs dry and French the drumstick or remove the knuckle.
  • Dice garlic and shallots together and spread half the mixture on the bottom of a large shallow pan. Spread half of the salt on top of the mix. Spread half the thyme leaves on the pan as well. Place duck legs, skin side up, on top of this mixture. Spread remaining shallots and garlic, thyme leaves, and salt over the top of the duck legs. Cover with plastic wrap and refrigerate overnight.
  • Set oven to 225°F. Melt duck fat over low heat on the stovetop. While fat is melting, take duck legs from the refrigerator and rinse off thoroughly. Pat duck legs dry and arrange in a single layer on the bottom of the CorningWare Cast Aluminum cookware.
  • Pour melted duck fat over duck legs and place it into the oven for 2-3 hours. Fat should be barely bubbling and legs are done when the meat yields easily to a fork.
  • When legs are done cooking, remove cookware from oven and allow it to cool for 1 hour.
  • After the hour, you can sear the duck legs, skin side down, on a skillet over medium-high heat using duck fat to grease the pan. Since the legs are already cooked, you are simply crisping the skin in order to serve.
  • Store any leftover legs completely submerged in duck fat in the refrigerator for up to 3 months.
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