Fustini's Oils and Vinegars
Duck Confit

Add To Favorites

Duck Confit


This recipe does not have any reviews yet   be the first to write one

Duck Confit

Submitted by Corporate Chef Andy Stewart




There is a lot of prep that needs to be done a day or two ahead of time.


Step 1. 

Place the duck lets in a large bowl.  In another bowl, combine Fustini's Garlic and Tuscan Herb olive oils, Ginger & Honey balsamic, sugar, salt, pepper and thyme.  Spread the mixture over the duck pieces, rubbing the marinade in thouroughly.  Cover and refrigerate overnight.

Step 2. 

Rinse off duck legs and pat dry with a paper towel.  Heat the duck fat and SELECT olive oil in a large pot over low heat until a thermometer reaches 200 degrees.  Try to regulate the heat so the temperature stays constant.  Carefully place the duck legs in the hot oil and fry until tender 1 1/2 - 2 hours.  Let cool to room temperature in the oil, then cover and refrigerate.

Step 3. 

To serve, remove the duck from the oil and reheat in a 400-degree oven until the meat is hot and the skin is crispy.

Customer Reviews

This recipe does not have any reviews yet.




Stay Connected

Sign up now for our email newsletter!

Missed a Fustini's Newsletter?

Click here for our newsletter archive.

Enjoy at Local Restaurants

Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.

Learn More