Cashew Free Duck Confit with Crispy Skin
Duck confit is one of those dishes that feels like a restaurant secret, but it's entirely achievable at home with nothing more than duck legs, duck fat, and a handful of aromatics you probably already have on hand. The process starts with a simple overnight cure of salt, pepper, thyme, bay leaves, and smashed garlic, which draws out moisture and builds deep, savory flavor before the legs ever hit the oven. A long, slow bath in melted duck fat at 225°F transforms the meat into something impossibly tender — the kind that falls away from the bone with the gentlest nudge. Then comes the best part: a few minutes skin-side down in a screaming-hot cast iron skillet, no added fat needed, until the skin turns shatteringly crisp and golden. A finish of flaky sea salt is all it takes to make this feel genuinely special. The ingredient list is refreshingly short and completely straightforward, so anyone avoiding tree nuts like cashews can dig in without scanning labels or second-guessing a single component. This is the kind of recipe that earns a permanent spot in your rotation.
About FigFig 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 →Ingredients
4 servings
For the cure
- 4 duck legs (about 3 lb total)
- 1 tbsp kosher salt
- 1 tsp black pepper, coarsely ground
- 4 sprigs fresh thyme
- 2 bay leaves
- 4 garlic cloves, smashed
For the confit
- 3 cups duck fat (or enough to fully submerge the legs)
For serving
- flaky sea salt, for finishing
Instructions
- 1
Pat the duck legs completely dry with paper towels. Rub each leg all over with the kosher salt and coarsely ground black pepper. Arrange them in a single layer in a baking dish and tuck the thyme sprigs, bay leaves, and smashed garlic cloves around and under them. Cover tightly with plastic wrap and refrigerate for 12 to 24 hours.
- 2
Remove the duck legs from the refrigerator and brush off any excess salt and aromatics. Let them sit at room temperature for 30 minutes while you preheat the oven to 225°F (107°C).
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!