Gordon Ramsay Duck Confit Recipe

This Gordon Ramsay Duck Confit is a rich, flavorful French classic featuring slow-cooked duck legs, crisped to perfection in their own rendered fat. Infused with garlic, thyme, and bay leaves, this dish delivers tender, fall-off-the-bone meat with a beautifully crispy skin. Traditionally slow-cooked and preserved in duck fat, this dish is perfect for special occasions or an elegant dinner at home.

What is Gordon Ramsay Duck Confit?

Duck Confit (Confit de Canard) is a traditional French dish where duck legs are cured with salt and herbs, then slow-cooked in their own fat until buttery tender. Gordon Ramsay’s version stays true to the original but ensures extra crispy skin and deep, rich flavors, making it one of the best ways to enjoy duck.

Other Gordon Ramsay Recipes

• Gordon Ramsay Chili Con Carne
• Gordon Ramsay Mashed Potatoes
• Gordon Ramsay Mayonnaise
• Gordon Ramsay Cranberry Sauce

Reasons to Try Gordon Ramsay Duck Confit

• Tender, fall-off-the-bone meat with a crispy skin
• Slow-cooked in duck fat for incredible richness
• Infused with garlic, thyme, and bay leaves for deep flavor
• Perfect for a gourmet homemade meal
• Can be made in advance and crisped up when ready to serve

Ingredients Needed to Make Gordon Ramsay Duck Confit

For the Duck Confit

• 4 duck legs (skin-on, bone-in)
• 1 tablespoon coarse salt
• ½ teaspoon black pepper
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• 2 bay leaves, crushed
• 1 teaspoon crushed black peppercorns
• 4 cups duck fat (or enough to submerge the duck legs)

For Garnish & Serving

• Fresh parsley or thyme
• Roasted potatoes or a side of greens
• Dijon mustard (optional)

Instructions to Prepare Gordon Ramsay Duck Confit

Step 1: Cure the Duck Legs

1. Pat the duck legs dry with paper towels.
2. Rub the legs with salt, black pepper, garlic, thyme, bay leaves, and crushed peppercorns.
3. Place the duck in a dish, cover, and refrigerate overnight (or at least 12 hours).

Step 2: Slow-Cook the Duck

4. Preheat the oven to 250°F (120°C).
5. Rinse off excess salt from the duck legs and pat them dry.
6. Melt the duck fat in an ovenproof dish or Dutch oven.
7. Submerge the duck legs in the fat, ensuring they are fully covered.
8. Slow-cook in the oven for 2 ½ to 3 hours until the meat is tender and easily pulls away from the bone.

Step 3: Crisp the Skin and Serve

9. Remove the duck from the fat and let it drain on paper towels.
10. Heat a skillet over medium-high heat.
11. Place the duck legs skin-side down and sear for 3-4 minutes until golden and crispy.
12. Serve hot with roasted potatoes, greens, or Dijon mustard.

What Goes Well With Gordon Ramsay Duck Confit

• Crispy Roasted Potatoes for a perfect pairing
• Sautéed Garlic Green Beans for freshness
• Caramelized Onions to add sweetness
• A glass of full-bodied red wine (Pinot Noir or Bordeaux)
• A simple green salad with mustard vinaigrette

Key Tips for Making Gordon Ramsay Duck Confit

• Cure the duck overnight to enhance flavor
• Use enough duck fat to fully submerge the legs
• Cook low and slow for tender, juicy meat
• Sear skin-side down for a crisp, golden finish
• Store the duck in fat for up to a month to develop deeper flavors

Creative Variations of Gordon Ramsay Duck Confit

• Make it spicy by adding crushed red pepper to the curing rub
• Use orange zest in the seasoning for a citrusy touch
• Try goose fat instead of duck fat for a slightly different richness
• Shred the confit meat for a gourmet duck salad or tacos
• Glaze with honey or balsamic for a sweet-savory twist

Storage Guidelines for Gordon Ramsay Duck Confit

• Refrigerate leftovers submerged in duck fat for up to 1 month
• Freeze for later by storing in an airtight container for up to 3 months
• Thaw overnight in the fridge before reheating

Reheating Tips for Gordon Ramsay Duck Confit

• Oven method: Bake at 375°F (190°C) for 15 minutes to crisp the skin
• Stovetop method: Sear skin-side down in a hot skillet for 3-4 minutes
• Avoid microwaving as it will make the skin soggy

FAQs

Can I make duck confit without duck fat?

Yes! You can use olive oil or goose fat, but duck fat gives the best authentic flavor.

How do I store duck confit long-term?

Store the cooked duck fully submerged in duck fat in an airtight container in the fridge for up to 1 month.

Why is my duck confit too salty?

If it’s too salty, rinse the duck legs thoroughly after curing and pat them dry before cooking.

Can I use chicken instead of duck?

Yes, you can use chicken legs, but they will require slightly less cooking time.

Final Words

This Gordon Ramsay Duck Confit delivers tender, fall-apart meat with crispy, golden skin, making it one of the most luxurious and flavorful French dishes. Whether served with roasted potatoes, greens, or a rich sauce, this dish is perfect for special occasions or gourmet home dining. Try it today for an unforgettable culinary experience!

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