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Gordon Ramsay Duck Confit Recipe

Gordon Ramsay Duck Confit
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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.

Ingredients

Scale

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

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

  1. Preheat the oven to 250°F (120°C).
  2. Rinse off excess salt from the duck legs and pat them dry.
  3. Melt the duck fat in an ovenproof dish or Dutch oven.
  4. Submerge the duck legs in the fat, ensuring they are fully covered.
  5. 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

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

Find it online: https://gordonramsayeats.com/gordon-ramsay-duck-confit/