Duck Confit and Duck Fat Potatoes: The Holiday Side Upgrade

I have a confession. The dish people talk about most after my holiday dinners is almost never the roast. It is the potatoes. Specifically, the potatoes roasted in duck fat, the ones with edges so crisp they shatter like thin glass and centers so fluffy they practically melt. One year, a guest asked if she could take the leftover potatoes home. There were no leftover potatoes. There never are.

Duck fat is the quiet hero of the holiday kitchen. It is the secret behind classic French duck confit, those impossibly tender, crisp-skinned duck legs that taste like a cozy Paris bistro in December. And it is the ingredient that turns humble potatoes, root vegetables, and greens into side dishes people remember for years.

In this guide, I will show you how to make classic duck confit in the oven and in an Instant Pot, the ultimate duck fat roasted potatoes, a few delicious variations, and every clever way I know to use rendered duck fat throughout the holidays. Whether you serve confit as a main course or simply upgrade your side dishes, this is the holiday side upgrade you did not know you needed.

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What Is Duck Confit?

Duck confit is a classic dish from southwestern France. Duck legs are cured with salt and aromatics, then slowly cooked submerged in their own fat at a low temperature until the meat is meltingly tender. Finally, the skin is crisped in a hot pan or under the broiler. The result is rich, savory, deeply flavorful meat that falls off the bone, wrapped in golden, crackling skin.

The word confit comes from the French verb confire, meaning to preserve. Historically, cooks made confit to keep meat through the winter months. Today, we make it simply because it is one of the most delicious things you can do with a duck leg.

Why Use Muscovy Duck Legs for Confit?

The cut you start with makes all the difference. Our Muscovy Hen Duck Legs come with the thigh attached, and the product page notes that Muscovy duck is prized for its larger size, darker meat, and rich, deep flavor. It also explains that duck legs are ideal for low-and-slow methods, since their connective tissue breaks down into fall-off-the-bone tenderness. That is exactly what confit is designed to do.

Legs with the thigh attached are also wonderfully practical for a holiday table, and they are one of the most versatile cuts in our poultry collection. Each piece makes a generous, satisfying serving, and they look beautiful on a platter.

How Do You Make Classic Duck Confit in the Oven?

Traditional confit takes time, but most of it is hands-off. You cure the legs one day and slow-cook them the next. Here is my classic method.

If your duck legs arrive frozen, let them thaw slowly in the refrigerator first. Our guide on how to thaw meat safely covers the best methods.

Step 1: Cure the Duck Legs

1. Pat the duck legs completely dry with paper towels.
2. In a small bowl, mix 2 tablespoons kosher salt, 1 teaspoon freshly cracked black pepper, 4 minced garlic cloves, 2 crushed bay leaves, and 1 tablespoon fresh thyme leaves. Add the zest of half an orange if you like a subtle citrus note.
3. Rub the cure all over the duck legs, concentrating most of it on the meat side.
4. Arrange the legs in a single layer in a dish, cover, and refrigerate for 12 to 24 hours.

Step 2: Slow-Cook in Duck Fat

1. Heat the oven to 275°F.
2. Rinse the cure off the duck legs and pat them very dry.
3. Arrange the legs snugly, skin side up, in a baking dish or Dutch oven just large enough to hold them in a single layer.
4. Gently melt enough Rendered Duck Fat to cover the legs completely, then pour it over them. Tuck in a few garlic cloves and thyme sprigs.
5. Cover with a lid or foil and cook for 2.5 to 3.5 hours, until the meat is extremely tender and pulls away from the bone with a fork.
6. Let the legs cool slightly in the fat.

Step 3: Crisp the Skin

1. Lift the legs out of the fat and let any excess drip off.
2. Heat a heavy cast iron skillet over medium-high heat with a spoonful of the cooking fat.
3. Place the legs skin side down and cook for 4 to 6 minutes, without moving them, until the skin is deeply golden and crisp.
4. Flip and warm through for another minute or two. Alternatively, place the legs skin side up on a sheet pan and broil for 3 to 5 minutes, watching closely.

Strain and save the cooking fat. It is now infused with duck, garlic, and thyme, and it is perfect for roasting potatoes.

Also Read: How to Cook Heritage Pork Breakfast Sausage the Proper Way

How Do You Make Duck Confit in an Instant Pot?

If you want confit without the long oven time, the Instant Pot is a wonderful shortcut. The result is tender, flavorful duck in a fraction of the time.

1. Cure the duck legs exactly as described above for 12 to 24 hours, then rinse and pat them very dry.
2. Set the Instant Pot to Sauté. Add a tablespoon of duck fat and sear the legs skin side down for 4 to 5 minutes until golden, working in batches. Remove the legs.
3. Turn off the Sauté function. Place the trivet in the pot and add 1/2 cup chicken stock along with 1/2 cup melted duck fat, a few garlic cloves, and thyme sprigs.
4. Arrange the legs on the trivet, skin side up.
5. Seal the lid and cook on High Pressure for 40 minutes, then allow a full natural release, about 15 to 20 minutes.
6. Carefully transfer the legs to a sheet pan, skin side up, and broil for 3 to 5 minutes until the skin is crisp and golden.

The Instant Pot version is slightly less silky than the classic oven method, but it is remarkably close, and it keeps your oven open during the busy holiday season.

How Do You Serve Duck Confit for the Holidays?

Duck confit is versatile enough to be a main course, a hearty side, or the star of a holiday appetizer. Here are my favorite ways to serve it.

• With French lentils. Simmer green lentils with carrots, shallots, and thyme, then top with a crisp confit leg and a drizzle of sherry vinegar.
• Over a frisée salad. Toss bitter frisée with a warm mustard vinaigrette, toasted walnuts, and pears, then add shredded confit.
• With duck fat potatoes. The ultimate French bistro pairing and a showstopper for any holiday table.
• On holiday crostini. Shred the confit and pile it onto toasted baguette slices with fig jam and a little blue cheese.
• In a simple cassoulet-style bake. Layer confit with white beans, garlic, tomatoes, and herbs, top with breadcrumbs, and bake until bubbly.

How Do You Make the Best Duck Fat Roasted Potatoes?

Here they are, the potatoes that steal the show every single holiday. The method has a few small tricks, and every one of them matters.

Ingredients

• Yukon Gold or russet potatoes, peeled and cut into large chunks
• Kosher salt
• 1/2 teaspoon baking soda
• 4 to 5 tablespoons duck fat
• Fresh rosemary and thyme
• 4 smashed garlic cloves
• Flaky sea salt for finishing

Method

1. Heat the oven to 425°F. Place a large, heavy roasting pan or rimmed sheet pan in the oven to preheat.
2. Bring a large pot of generously salted water to a boil. Add the baking soda, which helps break down the surface of the potatoes for extra crunch.
3. Add the potatoes and boil for about 10 minutes, until the edges are soft but the centers are still firm.
4. Drain well and let them steam dry for 2 minutes. Return them to the pot, cover, and shake vigorously to rough up the edges. The fluffy, battered surface is the secret to maximum crispiness.
5. Carefully add the duck fat to the hot pan and let it heat for a minute. Add the potatoes in a single layer, turning to coat. Listen for the sizzle.
6. Roast for 20 minutes, then flip the potatoes and add the garlic and herbs.
7. Roast for another 20 to 30 minutes, until deeply golden and crisp on all sides.
8. Finish with flaky sea salt and serve immediately.

Why Duck Fat Makes Better Potatoes

Duck fat has a rich, savory flavor that butter and oil simply cannot match. According to the product page, our rendered duck fat has a high smoke point of approximately 375°F, which makes it ideal for roasting. That means your potatoes can crisp deeply without the fat burning or turning bitter, giving you a golden crust and a meltingly soft interior.

What Are the Best Duck Fat Potato Variations?

• Smashed duck fat potatoes. Boil small potatoes until tender, smash them flat with the bottom of a glass, brush with duck fat, and roast at 450°F until the edges are crisp and lacy.
• Duck fat fondant potatoes. Cut thick rounds of potato, sear them in duck fat until golden, then add stock, butter, and thyme and roast until tender.
• Duck fat hasselback potatoes. Slice potatoes thinly without cutting all the way through, brush generously with duck fat, and roast until the slices fan open and crisp.
• Duck fat sweet potatoes. Cube sweet potatoes, toss with duck fat, smoked paprika, and a pinch of cinnamon, and roast until caramelized.
• Duck fat fries. Double-fry cut potatoes in duck fat for the richest, crispiest fries you will ever taste.
  

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What Can You Do With Rendered Duck Fat?

Once you have duck fat in your kitchen, you will find yourself reaching for it constantly. Here are my favorite holiday uses beyond potatoes.

Use	How to Do It
Roasted root vegetables	Toss carrots, parsnips, and turnips with duck fat and roast until caramelized.
Brussels sprouts	Halve and roast cut side down in hot duck fat until deeply browned and crisp.
Sautéed greens	Wilt kale, chard, or spinach in a spoonful of duck fat with garlic and chili flakes.
Fried eggs	Fry eggs in duck fat for crisp, lacy edges and a rich, savory flavor.
Gravy	Use duck fat in place of butter to make the roux for a richer holiday gravy.
Stuffing	Sauté the onions and celery for your stuffing in duck fat for extra depth.
Savory pie crust	Replace part of the butter with chilled duck fat for a flaky, savory crust.
Popcorn	Pop kernels in duck fat and finish with flaky salt and fresh rosemary.
Searing meat	Sear chops, roasts, or poultry in duck fat for a beautiful golden crust.

Can You Make Your Own Rendered Duck Fat?

Yes. Every time you roast a duck, you can collect the fat that renders out. Pour it off as the duck roasts, let it cool slightly, and strain it through a fine sieve or cheesecloth to remove any browned bits. You will have clean, golden fat ready for cooking.

That said, a single roast duck only gives you so much fat, and duck confit needs enough to submerge the legs completely. That is why I always keep a jar of duck fat for cooking on hand during the holidays. The product page describes it as rendered from high-quality Muscovy ducks, which means you get the same rich flavor without having to roast a bird first.

How Do You Plan a Holiday Menu With Duck Confit?

Duck confit is one of the most make-ahead-friendly dishes you can serve, which makes it perfect for holiday entertaining. Cure the legs two days ahead, slow-cook them the day before, and on the day of your gathering, simply crisp the skin right before serving. Your oven stays open for the potatoes, and you stay calm.

Here is a holiday menu built around duck confit:

• Starter: Frisée salad with pears, walnuts, and a warm mustard vinaigrette.
• Main: Crisp duck confit legs with a cherry or orange pan sauce.
• Sides: Duck fat roasted potatoes and duck fat roasted Brussels sprouts.
• Dessert: Poached pears with vanilla cream or a simple apple tart.
• Wine: A Pinot Noir, a Cahors, or a Madiran from southwestern France.

If you are building a whole holiday spread around duck, our humanely raised poultry collection includes the whole Muscovy duck as well, which makes a stunning centerpiece alongside confit legs.

What Are the Most Common Duck Confit Mistakes?

• Over-curing. Leaving the cure on longer than 24 hours can make the duck too salty.
• Skipping the rinse. Rinse off the cure and dry the legs thoroughly before cooking.
• Cooking too hot. Confit should cook gently. A low oven gives silky, tender results.
• Not fully submerging the legs. For classic confit, the legs should be completely covered by fat.
• Moving the legs while crisping. Let the skin sit undisturbed in the hot pan so it browns evenly.
• Throwing away the fat. Strain it and use it for potatoes, vegetables, and more.

Order Duck Legs and Duck Fat for the Holidays

Whether you are making classic confit, the crispiest potatoes of your life, or both, it all starts with great ingredients. You can buy duck legs online for confit, discover where to buy duck fat for your potatoes, and browse our full poultry delivery collection to round out your holiday menu.

If you have questions about cooking duck or planning your holiday menu, our team is always happy to help. Give us a call at 800-674-8426.

Frequently Asked Questions About Duck Confit and Duck Fat Potatoes

What is duck confit?

Duck confit is a classic French dish in which duck legs are cured with salt and aromatics, slowly cooked submerged in duck fat until tender, then crisped in a hot pan or under the broiler.

How long does duck confit take to cook?

In the oven, cook cured duck legs submerged in duck fat at 275°F for 2.5 to 3.5 hours. In an Instant Pot, cook on High Pressure for 40 minutes, followed by a full natural release, then broil to crisp the skin.

Can you make duck confit in an Instant Pot?

Yes. After curing, sear the legs, then pressure cook them on a trivet with stock and duck fat on High Pressure for 40 minutes. Allow a natural release, then broil the legs to crisp the skin.

Why are duck fat potatoes so crispy?

Duck fat has a high smoke point, so it can get very hot without burning. Parboiling the potatoes, roughing up their edges, and roasting them in preheated duck fat creates a deeply golden, crunchy crust.

What potatoes are best for duck fat roasting?

Yukon Gold potatoes give you a creamy interior and a crisp crust, while russets give you an especially fluffy center. Both work beautifully.

What else can I cook with rendered duck fat?

Use duck fat to roast vegetables, sauté greens, fry eggs, make gravy, cook stuffing aromatics, make savory pie crusts, pop popcorn, and sear meats.

Which duck legs are best for confit?

Duck legs with the thigh attached are ideal for confit. Our Muscovy duck legs for confit are described on the product page as perfect for low-and-slow methods, breaking down into fall-off-the-bone tenderness.