Paleo Duck Confit

5 from 1 vote

Discover a paleo twist on a classic French dish - our duck confit recipe is a must-try for any foodie!

Course Appetizer

Cuisine French

Keyword confit, Duck confit, keto duck, Paleo Duck Recipe

Prep Time 10

Cook Time 4

Resting Time 2

Total Time 2 4 10

Servings

Calories 1670kcal

Cost $30

Combine 3 tablespoons of salt, 4 minced garlic cloves, sliced onion, 6 sprigs of thyme, 3 sprigs of rosemary, and freshly ground black pepper in a small bowl.
3 tablespoon salt, 4 garlic cloves, 6 springs thyme, 3 springs rosemary, Freshly ground black pepper, 1 onion
Spread ⅓ of the salt mixture evenly over a dish that can hold all the duck pieces in a single layer. Place 4 duck legs and 4 duck wings, skin-side up, on the salt bed. Use the remaining ⅔ of the salt mixture to evenly sprinkle over the duck pieces. Cover the dish and refrigerate for 1 or 2 days.
4 duck legs with thighs, 4 duck wings
Preheat your oven to 225 F.
Remove the duck from the salt mixture and transfer it to a baking dish, ensuring that it is in a tight, single layer.
Melt 4 cups of duck fat and pour it over the duck, ensuring that the meat is entirely covered with the fat. Bake for 4 hours or more, until the meat is easily pulled off the bone.
4 cups duck fat
Refrigerate the duck confit in the fat.

When stored in an airtight container in the refrigerator, duck confit is good for up to 1 month.
Use as desired over bread, in salads, or as an appetizer.