Eosinophilic Esophagitis Friendly Duck Confit with Crispy Skin

Duck confit is one of those dishes that feels almost impossibly luxurious, and the good news is that this version keeps the ingredient list remarkably clean and short. The slow, low oven bath in rendered duck fat produces meat so tender it practically sighs off the bone, while that final blast in a screaming-hot skillet turns the skin into something shatteringly crisp and deeply golden. For anyone navigating the strict ingredient limits that come with eosinophilic esophagitis, this recipe is a genuine find — it relies on nothing more than duck, salt, pepper, thyme, bay leaves, garlic, and duck fat, with no hidden sauces, wheat-based coatings, or dairy in sight. The cure step, just a simple overnight rest with salt and aromatics, does all the heavy lifting so the actual cooking is mostly hands-off. Finishing with a pinch of flaky sea salt right before serving is the only flourish you need. It's the kind of meal that looks like it came from a French bistro but was made entirely in your own kitchen with full control over every single ingredient.

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