Air-Fried Duck Confit with Crispy Skin
Cured duck legs finish in the air fryer for shatter-crisp skin and tender, rich meat.
Dietary
Keto, Wheat free, Dairy free, Nut free
Duck legs are cured overnight with salt and aromatics, then slow-cooked in rendered duck fat until fall-apart tender before a final blast in the air fryer crisps the skin. The result is classic French bistro flavor with a fraction of the oven time and none of the deep-frying mess.
Ingredients
- 4 duck legs, skin-on
- 2 tablespoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 4 cloves garlic, smashed
- 4 sprigs fresh thyme
- 2 bay leaves
- 3 cups duck fat, melted
- 0 flaky sea salt, for finishing, to taste
Method
-
Pat the duck legs dry and rub all over with kosher salt and black pepper. Tuck garlic cloves, thyme sprigs, and bay leaves around the legs in a shallow dish.
-
Cover and refrigerate the duck legs to cure.
-
Rinse the duck legs under cold water and pat completely dry, discarding the garlic, thyme, and bay leaves.
-
Warm the duck fat in a 6-quart saucepan over low heat until melted and fluid, about 160-180°F.
-
Submerge the duck legs fully in the melted fat and bring to a bare simmer over low heat, small bubbles just breaking the surface.
-
Cook the duck legs at a bare simmer, uncovered, until the meat is very tender and pulls easily from the bone.
-
Carefully lift the duck legs from the fat and let them rest on a wire rack until cool enough to handle, reserving the fat for storage or future use.
-
Preheat the air fryer to 400°F.
-
Pat the duck legs dry once more and place skin-side up in the air fryer basket in a single layer, working in batches if needed.
-
Air-fry the duck legs until the skin is deeply golden and crackling-crisp.
-
Transfer the duck legs to a plate, sprinkle with flaky sea salt, and let rest 5 minutes before serving.
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Air-Fried Duck Confit with Crispy Skin
Duck legs are cured overnight with salt and aromatics, then slow-cooked in rendered duck fat until fall-apart tender before a final blast in the air fryer crisps the skin. The result is classic French bistro flavor with a fraction of the oven time and none of the deep-frying mess.
Make ahead 4 servings 620 cal
Ingredients
- 4 duck legs, skin-on
- 2 tablespoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 4 cloves garlic, smashed
- 4 sprigs fresh thyme
- 2 bay leaves
- 3 cups duck fat, melted
- 0 flaky sea salt, for finishing, to taste
Method
- 1
Pat the duck legs dry and rub all over with kosher salt and black pepper. Tuck garlic cloves, thyme sprigs, and bay leaves around the legs in a shallow dish.
- 2
Cover and refrigerate the duck legs to cure.
- 3
Rinse the duck legs under cold water and pat completely dry, discarding the garlic, thyme, and bay leaves.
- 4
Warm the duck fat in a 6-quart saucepan over low heat until melted and fluid, about 160-180°F.
- 5
Submerge the duck legs fully in the melted fat and bring to a bare simmer over low heat, small bubbles just breaking the surface.
- 6
Cook the duck legs at a bare simmer, uncovered, until the meat is very tender and pulls easily from the bone.
- 7
Carefully lift the duck legs from the fat and let them rest on a wire rack until cool enough to handle, reserving the fat for storage or future use.
- 8
Preheat the air fryer to 400°F.
- 9
Pat the duck legs dry once more and place skin-side up in the air fryer basket in a single layer, working in batches if needed.
- 10
Air-fry the duck legs until the skin is deeply golden and crackling-crisp.
- 11
Transfer the duck legs to a plate, sprinkle with flaky sea salt, and let rest 5 minutes before serving.