Gluten Free Duck Confit with Crispy Skin

Duck confit is one of those dishes that feels impossibly luxurious, and the good news is that every single ingredient here is naturally free of gluten — no substitutions, no swaps, no second-guessing labels. The process starts with a simple overnight cure of kosher salt, black pepper, thyme, bay leaves, and smashed garlic, which draws out moisture and builds deep, savory flavor before the duck ever hits the oven. A long, slow bath in rendered duck fat at 225°F transforms the legs into something almost impossibly tender, the kind of meat that falls away from the bone with the gentlest nudge. The real payoff comes at the end, when the legs go skin-side down into a screaming-hot cast iron skillet with zero added fat — the rendered skin crisps up to a shattering, golden crackle that is genuinely hard to beat. A finish of flaky sea salt is all it takes to make this plate look and taste like something from a serious restaurant kitchen. Because the ingredient list is so clean and focused, there are no hidden starches or thickeners to worry about, just pure technique doing all the heavy lifting. This is the kind of recipe that earns a permanent spot in your rotation.

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 →