Macadamia Free Duck Confit with Crispy Skin
Duck confit is one of those dishes that feels impossibly luxurious but is built on a surprisingly short ingredient list — just duck legs, salt, pepper, garlic, thyme, bay leaves, and duck fat. The magic is in the low-and-slow oven braise, where the legs spend hours submerged in rendered fat at 225°F until the meat becomes fall-off-the-bone tender and deeply savory. Then comes the best part: a screaming-hot cast iron skillet that transforms the skin into something shatteringly crisp and golden without a drop of added oil. A finishing pinch of flaky sea salt is all it needs. For anyone navigating tree nut allergies, this recipe is a natural fit — every single component is exactly what it says it is, with no nut-based oils, coatings, or garnishes anywhere in sight. The curing step, where the duck rests overnight with aromatics, builds incredible depth of flavor before the fat ever touches it, so there's no need to reach for anything beyond these pantry staples. Whether you're making it for a dinner party or treating yourself on a slow weekend, this is the kind of cook-once, impress-everyone recipe that earns a permanent spot in your rotation.
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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).
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