Duck Confit with Red Wine Cranberry Sauce!

It is much easier, than you think. Just need to prepare duck legs in advance, and forget about them for 24-48 hours.

I would say 48 hours is the best, but if you are stretched with time, 24 hours will do the job.


Duck legs- 4 pieces.

Fresh thyme- 1 bunch.

Sea Salt- 1 cup.

Garlic- 5 cloves, finely chopped.

Duck fat- 800 g.


In a large container rub salt, garlic and thyme into each duck leg, cover and let it sit in the fridge for 48 hours, after 24 hours, turn the pieces around.


Rinse the duck legs thoroughly , and dry with a paper towel.

Heat all the duck fat in a pot, and add your duck legs. Cover with a parchment paper, and then with a lid.


Put into the oven at 130C for 3 hours.

When cooked, take the pot out of the oven and transfer to a container, place the duck legs, fully cover them with duck fat, and let them cool completely in the fridge.

When ready to serve, take a duck leg out of the container, remove the excess fat and brown on a skin side down, till nice and crisp, turn and cook on the other side.

Serve with a cranberry sauce.



Cranberries- 1 cup.

Red wine- 1 cup. ( you can use water instead).

Sugar- 1/2 cup.

Juice and zest of 1 lemon.

Juice and zest of 1 orange.


In a pot, combine all the ingredients and let it boil, then reduce the heat to a minimum and let it simmer for an hour, stirring, occasionally.

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