Gordon Ramsay’s Duck Confit Recipe [+Tips & Tricks]

Gordon Ramsay’s Duck Confit offers an exquisite blend of tender, flavorful meat with crispy skin, elevating any dining experience with its melt-in-your-mouth goodness and sophisticated flavors, making it a must-try dish for food enthusiasts and aspiring home chefs alike.

What Is Gordon Ramsay’s Duck Confit

Duck confit is a French dish known for its slow-cooked duck leg that is preserved in its own fat, resulting in incredibly moist, tender meat and perfectly crispy skin. Gordon Ramsay’s version of this timeless dish brings a refined twist, enhancing the flavors with his signature techniques and attention to detail.

The duck is slow-cooked until it’s tender and flavorful, then crisped to perfection in a hot pan or oven for a tantalizing contrast in textures. Paired with fresh herbs, garlic, and a touch of seasoning, Ramsay’s duck confit provides a rich, savory experience that will leave your taste buds begging for more.

Gordon Ramsay’s Duck Confit Recipe

Ingredients Needed

To recreate Gordon Ramsay’s Duck Confit at home, you will need the following ingredients:

• Duck legs – Ideally, fresh and skin-on, as the skin crisps up beautifully when cooked properly.
• Duck fat – Essential for slow-cooking the duck to perfection. If you can’t find duck fat, you can substitute with a mixture of olive oil and butter.
• Garlic – A few cloves, smashed to infuse the fat with aromatic flavor.
• Fresh thyme – Adds a fragrant, herbal note that complements the richness of the duck.
• Bay leaves – Adds a deep, earthy flavor to the dish.
• Kosher salt – For seasoning the duck.
• Freshly ground black pepper – Adds a bit of heat and seasoning to balance the rich flavors.
• Water – Used to help render the fat during cooking and to keep the duck legs moist.

Equipment Needed

To successfully make Gordon Ramsay’s Duck Confit, you’ll need the following tools and equipment:

• Dutch oven or heavy pot – This is ideal for slow-cooking the duck legs in duck fat. A large pot or roasting pan also works.
• Oven or stovetop – You’ll need either for cooking the duck legs low and slow.
• Strainer – To remove any impurities from the duck fat if needed.
• Tongs – To handle the duck legs with care as they cook.
• Skillet (optional) – For crisping the duck skin at the end.
• Cooking thermometer (optional) – To ensure the duck is cooked to the perfect level of doneness.

How To Make Gordon Ramsay’s Duck Confit?

1. Season the Duck Legs: Generously season the duck legs with kosher salt and freshly ground black pepper. Add crushed garlic, fresh thyme, and bay leaves, ensuring the seasoning and herbs are evenly distributed.
2. Prepare the Duck Fat: In a large Dutch oven or heavy pot, pour in enough duck fat to submerge the duck legs completely. Gently heat the fat until it starts to melt.
3. Slow-Cook the Duck Legs: Once the fat has melted, carefully add the duck legs, skin side down, into the pot. If necessary, add a small amount of water to ensure the duck is partially submerged. Place the pot in the oven and cook at a low temperature (about 200°F/93°C) for 2 to 3 hours, or until the duck is tender and the meat easily pulls away from the bone.
4. Crisp the Skin: After the duck has been slow-cooked and is fully tender, remove the legs from the fat. In a hot skillet, place the duck legs skin-side down and sear for 3-5 minutes until the skin is beautifully crispy and golden brown. Alternatively, you can also crisp the skin under a broiler for a few minutes.
5. Serve: Once the duck skin is crispy, remove the legs from the skillet and allow them to rest briefly. Serve the duck confit with your choice of sides, such as roasted potatoes, fresh greens, or a citrusy salad, to balance the rich flavors.

Expert Tips

1. Use Quality Duck Fat: The key to an exceptional duck confit is the fat. Opt for high-quality duck fat, as it imparts much of the flavor to the duck. You can usually find duck fat at specialty stores or online.
2. Low and Slow Cooking: Duck confit requires a slow, steady cooking process. Don’t rush this step by increasing the heat, as this could result in tough or unevenly cooked meat. Patience is essential.
3. Storage for Leftovers: If you happen to have leftovers, store the duck legs in their fat to preserve them. Simply keep them in an airtight container in the fridge. When ready to eat, reheat them slowly in the fat for the best results.
4. Experiment with Herbs: While thyme and bay leaves are traditional, feel free to experiment with other herbs like rosemary or sage to tailor the flavor to your liking.
5. Crisp the Skin Properly: To achieve perfect crispy skin, don’t skip the final step of searing the duck in a hot skillet or under a broiler. This step transforms the dish from delicious to spectacular!

Gordon Ramsay’s Duck Confit is a showstopper of a dish, combining the richness of slow-cooked duck with the satisfying crunch of perfectly crispy skin. This recipe brings a restaurant-quality meal to your home, offering a luxurious dining experience that’s sure to impress guests or elevate a special occasion. With a bit of time and patience, you can recreate this classic French dish with a modern twist, making it an unforgettable culinary delight!

Easy Recipe Variations For Gordon Ramsay’s Duck Confit

Gordon Ramsay’s duck confit recipe is a culinary masterpiece that transforms duck legs into a melt-in-your-mouth delight, with a crispy golden skin and rich, savory flavor. While the traditional recipe calls for slow-cooking duck legs in their own fat, there are plenty of variations to personalize this dish based on your preferences or available ingredients. Here are some exciting and easy variations:

1. Spicy Duck Confit:
   Infuse your duck confit with bold, spicy flavors by adding chili flakes or fresh chopped chilies to the duck fat as it cooks. You can also incorporate spices like smoked paprika or cayenne pepper for an extra kick. For a citrusy note, add a squeeze of lime or orange zest to balance the heat with sweetness.

2. Herb-Infused Duck Confit:
   Elevate the dish with an aromatic blend of fresh herbs. Instead of using the standard thyme and garlic, try experimenting with rosemary, sage, or tarragon. You can even use a combination of these herbs to achieve a more complex flavor profile. Simply add the herbs to the duck fat before cooking to allow the flavors to infuse.

3. Asian-Inspired Duck Confit:
   Give your duck a fusion twist with a marinade of soy sauce, ginger, garlic, and five-spice powder. You can even add a splash of rice vinegar or a spoonful of honey for sweetness. As you cook the duck, the fat will pick up these vibrant flavors, offering a delightful contrast to the rich, tender meat.

4. Duck Confit with Fruit Compote:
   A fruit compote can bring out the natural sweetness of duck. Consider pairing the dish with a compote of figs, cherries, or even cranberries, which complement the savory richness of the duck. The tartness of the fruit will balance the richness and add a touch of sophistication to the dish.

5. Smoked Duck Confit:
   If you have a smoker or a smoky seasoning on hand, this is a great option. Smoking the duck legs before slow-cooking them in their fat imparts a deep, smoky flavor that adds an extra layer of complexity. Be sure to smoke the duck at a low temperature to avoid overcooking it and losing the tenderness.

Each of these variations brings a unique twist to Gordon Ramsay’s classic duck confit, allowing you to customize the dish to your taste and explore new flavor combinations.

Best Practices To Store Leftovers

Duck confit is an indulgent dish, and often, there will be leftovers that can be saved for another meal. Properly storing duck confit ensures that it stays flavorful, moist, and safe to eat. Here are some best practices:

1. Cool the Duck Before Storing:
   Allow the duck to cool to room temperature before placing it in the fridge. This prevents condensation inside the storage container, which could make the duck soggy. Be mindful not to leave it out for more than two hours to avoid food safety risks.

2. Storing in Fat:
   The best way to store duck confit is by submerging the duck legs completely in the rendered fat. This method ensures the duck remains moist and retains its rich flavor. Use an airtight container to store the duck and fat mixture. It can be stored this way in the fridge for up to a week.

3. Refrigeration:
   If you don’t plan to use the confit within a week, freeze the duck legs for long-term storage. Wrap each leg tightly in plastic wrap and place them in a freezer bag or airtight container. The duck confit can last up to three months in the freezer. When ready to eat, simply thaw in the fridge overnight and reheat gently.

4. Reheating:
   To reheat duck confit, the best method is to warm it slowly in the oven. Place the duck legs in a baking dish, cover them with foil, and heat at a low temperature (around 300°F or 150°C) until warmed through. If you want to crisp up the skin, remove the foil in the last 5-10 minutes of reheating and place the dish under the broiler for a few minutes. This technique ensures the skin crisps up nicely without overcooking the meat.

5. Avoid Microwaving:
   While it may be tempting to microwave leftover duck confit, it can cause the meat to dry out. The slow and steady reheating method ensures that the duck stays juicy and tender.

By following these storage tips, you can enjoy the rich flavors of duck confit for several days without compromising on texture or taste.

What Goes Well With Duck Confit?

Duck confit is a rich and indulgent dish, so pairing it with the right sides can elevate the meal to new heights. Here are some perfect accompaniments to complement the tender, flavorful duck:

1. Potatoes:
   Potatoes are a classic pairing with duck confit, and there are many ways to prepare them. For a traditional approach, try pommes sarladaises (pan-fried potatoes with garlic and parsley) or duck-fat roasted potatoes for a crispy, indulgent side. The natural starchiness of the potatoes helps balance the richness of the duck.

2. Braised Greens:
   Pair the dish with earthy, braised greens such as collard greens, kale, or Swiss chard. These vegetables add a slight bitterness that contrasts beautifully with the fatty duck, making the dish more well-rounded and refreshing.

3. Red Cabbage:
   Sweet and sour braised red cabbage is a perfect foil for duck confit. The tangy sweetness of the cabbage cuts through the richness of the duck and adds a pop of color to the plate. A dash of vinegar and applesauce in the braising liquid enhances the flavors and adds a subtle fruitiness.

4. Fruit-Based Sauces or Compotes:
   As mentioned earlier, a fruit compote, like cherry or fig, adds a natural sweetness that complements the savory duck. The acidity from the fruit balances out the richness, creating a symphony of flavors. Orange sauce or cranberry sauce can also work beautifully.

5. Crispy Baguette or Toast:
   A crusty baguette or toasted bread is an excellent choice to soak up the luxurious duck fat. It’s simple, but the crispy texture and ability to absorb the fat make it a delicious addition to the meal.

6. Wine Pairings:
   Duck confit pairs wonderfully with full-bodied reds such as Pinot Noir, Zinfandel, or even a Malbec. If you prefer white wine, try a rich, oaked Chardonnay or a dry Riesling with a touch of sweetness to balance the richness of the duck.

By choosing complementary sides and beverages, you can enhance the experience of eating duck confit, creating a balanced and satisfying meal.

Conclusion

Duck confit, with its tender, flavorful meat and crispy skin, is a luxurious dish that brings joy to any dining table. By experimenting with different variations, such as adding spices, herbs, or fruit, you can tailor this recipe to your personal taste preferences.

When storing leftovers, ensure they are properly cooled, submerged in fat, and stored either in the fridge or freezer to preserve their flavor and texture. Pairing duck confit with complementary sides like braised greens, crispy potatoes, or fruit-based sauces will elevate the dish and create a truly memorable meal. With these tips, you’ll be able to enjoy the decadence of duck confit time and time again, whether you’re making it for a special occasion or just a luxurious treat for yourself.

FAQs

What Is Duck Confit, And How Does Gordon Ramsay Prepare It?

Duck confit is a traditional French dish where duck legs are slowly cooked in their own fat until tender and flavorful. Gordon Ramsay’s version honors the classic method, seasoning the duck with salt, garlic, thyme, and other aromatics, curing it for 24 hours, and then slow-cooking it in duck fat at a low temperature until the meat is falling off the bone.

What Type Of Duck Does Gordon Ramsay Recommend For Confit?

Gordon Ramsay typically uses duck legs from a mature, well-fed duck such as a moulard or Pekin duck. These have a richer fat content and meatier legs, which are ideal for the slow-cooking process of confit.

How Long Should I Cure The Duck Legs Before Cooking Them?

Gordon Ramsay recommends curing the duck legs for 24 hours in a mixture of kosher salt, garlic, shallots, black pepper, thyme, and bay leaves. This step enhances the flavor and draws out moisture, which contributes to a better texture during the confit process.

What Kind Of Fat Is Used In Gordon Ramsay’s Duck Confit Recipe?

Gordon Ramsay uses rendered duck fat to cook the duck legs. This fat can be purchased or rendered from duck trimmings and is essential for imparting flavor and ensuring the meat remains moist and tender during the long, slow cooking process.

At What Temperature And For How Long Should I Cook The Duck Legs?

Following Gordon Ramsay’s method, the duck legs should be submerged in duck fat and cooked at approximately 120°C (250°F) for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.

How Does Gordon Ramsay Achieve Crispy Skin On Duck Confit?

After the duck legs are cooked and cooled, Gordon Ramsay recommends pan-searing or roasting them in a hot oven (about 200°C or 400°F) for 15-20 minutes just before serving to crisp up the skin.

Can I Store Duck Confit, And For How Long?

Yes. One of the benefits of duck confit is its long shelf life.

Ramsay’s method includes fully submerging the cooked duck in fat and storing it in an airtight container in the refrigerator, where it can last up to a month. The fat acts as a natural preservative.

What Side Dishes Does Gordon Ramsay Suggest Serving With Duck Confit?

Gordon Ramsay often pairs duck confit with earthy or tangy sides such as braised red cabbage, garlic mashed potatoes, lentils, or a citrus-dressed salad to balance the richness of the duck.

Is Gordon Ramsay’s Duck Confit Suitable For Freezing?

Yes, duck confit freezes well. Ramsay advises cooling the duck legs in their fat, placing them in freezer-safe containers, and freezing them for up to 3 months. Reheat slowly in the fat before crisping the skin.

What Wine Pairs Well With Gordon Ramsay’s Duck Confit?

A robust red wine such as Pinot Noir or a Rhône blend pairs beautifully with duck confit. Ramsay favors wines that offer acidity and depth to cut through the richness of the duck fat and enhance the savory flavors.