Carrageenan Free Duck Confit with Crispy Skin

Duck confit is one of those dishes that feels impossibly luxurious, and this version delivers every bit of that rich, fall-off-the-bone tenderness with skin that shatters when you bite into it. The process is slow and deliberate — a salt-and-herb cure overnight, then a long, gentle bath in duck fat at low heat — and that patience is exactly what transforms humble duck legs into something restaurant-worthy. Because the ingredient list is so clean and intentional, there's no need to scrutinize labels or worry about hidden additives that can sneak into processed or pre-marinated proteins. The cure is nothing more than kosher salt, black pepper, fresh thyme, bay leaves, and smashed garlic, and the confit itself relies entirely on pure duck fat — no emulsifiers, no fillers, nothing extraneous. The final step, pressing the skin-side down into a screaming-hot dry skillet, is what takes this from good to genuinely great — the fat renders out completely, leaving behind a crackling, golden crust that's nearly impossible to achieve any other way. A pinch of flaky sea salt at the end is the only finishing touch this dish needs. Whether you serve it over lentils, alongside roasted vegetables, or simply on its own, it's the kind of meal that makes everyone at the table go quiet for a moment.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →