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French Duck Confit with Bold Red Wine Sauce

This French Duck Confit with Bold Red Wine Sauce is the ultimate make-ahead romantic dinner. Slow-cooked until tender, then crisped to golden perfection and drizzled with a luxurious red wine reduction—this recipe is indulgent, elegant, and surprisingly simple.
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Prep Time 15 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 30 minutes
Course Main Course
Cuisine French
Servings 2

Equipment

  • Cast iron or nonstick skillet
  • Saucepan
  • Tongs
  • Fine mesh strainer (optional for sauce)

Ingredients
  

For the Duck Confit:

  • 2 duck legs bone-in, skin-on
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 2 garlic cloves smashed
  • 1 tbsp fresh thyme or 1 tsp dried
  • 1 bay leaf
  • Duck fat enough to fully submerge the legs; substitute olive oil + butter if needed

For the Red Wine Sauce:

  • 1 tbsp duck fat from confit
  • 1 shallot finely chopped
  • 1 garlic clove minced
  • 1 cup dry red wine e.g. Pinot Noir or Merlot
  • ½ cup chicken stock or beef broth
  • 1 tsp fresh thyme
  • 1 tbsp unsalted butter
  • Salt and pepper to taste

Instructions
 

  • Brine the Duck (Night Before or Morning Of)
  • Rub duck legs with kosher salt, pepper, garlic, thyme, and bay leaf. Place in a dish, cover, and refrigerate for at least 12 hours.
  • Rinse and Dry
  • Remove from the fridge, rinse off the brine, and pat the duck completely dry with paper towels.
  • Confit the Duck
  • Place duck legs in an oven-safe dish. Pour in enough duck fat to cover the legs. Cook at 250°F (120°C) for 2½ to 3 hours until tender. Let cool in the fat, refrigerate if prepping ahead.
  • Make the Red Wine Sauce
  • In a saucepan, heat 1 tbsp duck fat. Sauté shallot and garlic until soft. Add red wine, stock, and thyme. Simmer until reduced by half. Whisk in butter, season with salt and pepper. Strain if desired.
  • Crisp the Duck
  • Preheat oven to 425°F (220°C). Place duck legs skin-side up in a hot skillet or baking dish. Roast for 15–20 minutes until the skin is crisp and golden.
  • Serve & Enjoy
  • Plate the duck confit with a spoonful of red wine sauce. Serve with mashed potatoes, roasted carrots, or crusty bread.

Notes

🔎 Recipe Notes

  • Make-Ahead Tip:
    Duck confit is the ultimate make-ahead meal. You can prepare and store the cooked duck legs in duck fat for up to 1 week in the fridge. Just crisp and serve when you're ready.
  • Duck Fat Substitute:
    While traditional confit uses duck fat, you can substitute with a blend of olive oil and butter in a pinch. The result won’t be quite as rich but still delicious.
  • Best Wine for the Sauce:
    Use a dry red wine you enjoy drinking. Pinot Noir and Merlot are both excellent choices. Avoid sweet reds or overly tannic wines.
  • Storing Leftovers:
    Store leftover duck (in fat if possible) in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 375°F until warmed through and crispy.
  • Serving Tip:
    For an elegant touch, garnish with fresh thyme and serve alongside truffle mashed potatoes or a lentil salad. Add a glass of red wine for the ultimate date night recipe experience.
  • Don’t Skip the Chill Time:
    Letting the duck legs cool in their fat before crisping improves the final texture and flavor. Even 1 hour of chill time makes a difference.
  • Crisp to Your Liking:
    Prefer ultra-crispy skin? Finish the duck under the broiler for the last 1–2 minutes—just keep a close eye on it to avoid burning.
Keyword Date Night Recipes, Duck Confit, French Duck, Red Wine Sauce