Duck Confit with Cherry Compote

Name: Duck Confit with Cherry Compote
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4 servings
Ingredients: 4 duck legs; 1 tablespoon kosher salt; 1 teaspoon black pepper; 3 cloves garlic, crushed; 4 sprigs fresh thyme; 2 cups duck fat; 2 cups fresh or frozen tart cherries; 1/2 cup sugar; 1/4 cup water; 1 tablespoon lemon juice; 1 teaspoon cornstarch (optional for thickening)

Highlighted under: Global Flavors

When I first tried duck confit, I was blown away by the richness and depth of flavor. The slow-cooking process transforms the meat into a tender, juicy delight that's hard to resist. Pairing it with a tangy cherry compote adds a refreshing burst that perfectly balances the dish. I love serving this at gatherings because it feels luxurious yet is surprisingly straightforward to make. I look forward to sharing this recipe with you. Get ready for a culinary experience that will wow your taste buds!

Created by

Maya Richardson

Last updated on 2026-01-07T11:28:11.965Z

Preparing duck confit was a revelation for me. The method of slow-cooking in its own fat allowed the flavors to enrich the meat dramatically. It may seem intimidating at first, but the process is rewarding and the results are simply divine. I found that using fresh herbs like thyme and garlic makes a significant difference in flavor.

The cherry compote, on the other hand, is a breeze to whip up. It brightens and elevates the rich duck meat. I recommend using tart cherries to create that perfect sweet-and-sour flavor balance that takes this dish to another level.

        Why You'll Love This Recipe
        Rich, savory duck that falls off the bone.
Tangy cherry compote that lifts the dish beautifully.
Impressive enough for special occasions yet achievable at home.

      

Understanding Duck Confit

Duck confit is a classic French technique that involves cooking duck legs in their own fat at low temperatures. This method not only preserves the meat but also infuses it with incredible flavor during the slow-cooking process. The key to achieving the coveted melt-in-your-mouth texture lies in the right temperature; keeping your oven at 200°F (95°C) ensures that the duck cooks gently without drying out. You'll know it's ready when the meat is tender enough to fall off the bone effortlessly.

Choosing high-quality duck legs is essential for the best results. Look for duck legs that are plump and have a good layer of fat on them. This fat is crucial because it not only enhances the flavor but also helps in the cooking process by keeping the meat moist. When you go to rinse the duck legs after the brining process, be gentle to avoid removing any of the flavorful seasoning.

Perfecting the Cherry Compote

The cherry compote serves as a vibrant contrast to the rich duck confit, adding brightness and acidity to the dish. When selecting cherries, aim for tart varieties which cut through the richness of the duck. If fresh cherries are out of season, frozen cherries can be a good substitute. Just be sure to thaw and drain them slightly to avoid excess liquid in your compote.

For the best texture, cook the cherries until they start to break down, creating a glossy sauce with a balance of sweet and tart flavors. If you prefer a thicker consistency, using cornstarch is an effective method; mix it with a small amount of water before adding it to the compote, stirring constantly for a smooth finish. This will yield a sauce that clings beautifully to the duck, enhancing each bite.

Ingredients

Gather all the ingredients you'll need for this exquisite dish.

For the Duck Confit

4 duck legs
1 tablespoon kosher salt
1 teaspoon black pepper
3 cloves garlic, crushed
4 sprigs fresh thyme
2 cups duck fat

For the Cherry Compote

2 cups fresh or frozen tart cherries
1/2 cup sugar
1/4 cup water
1 tablespoon lemon juice
1 teaspoon cornstarch (optional for thickening)

Once you have your ingredients ready, let's get started on this delicious dish!

Instructions

Follow these steps carefully for perfect duck confit.

Prepare the Duck

Rub the duck legs with salt, pepper, garlic, and thyme. Cover and refrigerate for at least 24 hours to allow the flavors to penetrate.

Cook the Duck

Preheat your oven to 200°F (95°C). Rinse the duck legs under cold water and pat dry. In a large ovenproof dish, melt the duck fat and submerge the duck legs.

Cook in the oven for 3 hours, until tender.

Make the Cherry Compote

In a saucepan, combine cherries, sugar, water, and lemon juice. Cook over medium heat until the cherries soften and the mixture thickens, about 10-15 minutes. If desired, mix cornstarch with a little water and add to thicken further.

Serve

Once the duck is cooked, remove it from the fat and crisp it in a hot skillet for several minutes. Serve hot with cherry compote on the side.

Enjoy your homemade duck confit with a delightful cherry compote!

Pro Tips

For extra flavor, consider adding spices like star anise or bay leaves to the duck fat when cooking.

Storage and Reheating Tips

Leftover duck confit can be stored in the refrigerator in a tightly sealed container, covered with the duck fat. This method not only preserves the meat for up to a week but continues to enhance its flavors. If you freeze the duck, ensure it’s well-wrapped to prevent freezer burn, where it can last for several months.

When reheating, it’s best to use a gentle method to maintain the duck's tender texture. You can reheat the duck in a skillet over medium-low heat, allowing the skin to crisp up again. Aim for around 10 minutes to get it nice and warm throughout without overcooking. Alternatively, you can pop it in a low oven, wrapped tightly in foil, for about 15-20 minutes.

Serving Suggestions

Duck confit can be elegantly presented on a bed of creamy mashed potatoes or alongside a velvety polenta, which highlights its rich flavors. Garnish with fresh herbs like parsley or thyme for a pop of color and freshness. A side of roasted vegetables, such as carrots or Brussels sprouts, complements the dish perfectly while adding a nutritious element.

If you’re looking to elevate your serving suggestion, consider pairing the dish with a simple arugula salad dressed in a light vinaigrette. The peppery notes of arugula alongside the sweet and tangy cherry compote will balance the entire meal beautifully, creating both a visual and flavor harmony.

Questions About Recipes

→ Can I use chicken instead of duck?

Yes, you can substitute chicken thighs, but the flavor and texture will differ.

→ How long can I store the duck confit?

Duck confit can be stored in the refrigerator for up to a month, covered in fat.

→ What can I serve with this dish?

It pairs well with roasted vegetables or creamy polenta for a complete meal.

→ Is this recipe suitable for meal prep?

Absolutely! Duck confit stores well and can be reheated, making it perfect for meal prep.