Duck Confit with Spicy Pickled Raisins
Duck Confit with Spicy Pickled Raisins is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Using the tip of a knife or the sharp tines of a carving fork, prick duck leg skin all over.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionUsing the tip of a knife or the sharp tines of a carving fork, prick duck leg skin all over.
Rub with garlic (slices should stick to skin) and season with 1 teaspoon ground pepper and 2 tablespoons salt.
Preheat oven to 250°F.
Arrange duck skin side down in a roasting pan or large Dutch oven and add 8 thyme sprigs, 4 chiles (or 1 teaspoon red pepper flakes), and 1/2 cup water.
Cover pan with foil or lid and cook until fat is rendered (don't be surprised: there will be lots), about 2 hours.
Turn duck skin side up and nestle it into rendered fat.
Cover pan and continue to cook until meat is very tender and bones easily wiggle when pulled, 2–2 1/2 hours longer.
Meanwhile, bring vinegar, sugar, mustard seeds, rosemary sprig, remaining thyme sprig, 2 chiles (or 1/2 teaspoons red pepper flakes), 1 teaspoon salt, and 1 cup water to a boil in a medium saucepan.
Reduce heat and simmer, stirring occasionally, until sugar is dissolved, about 3 minutes.
Mix in raisins, remove from heat, and let cool at least 1 hour.
Increase oven temperature to 400°F.
Remove duck from fat and place, skin side up, on a rimmed baking sheet; reserve fat for another use (it will keep 3 weeks in refrigerator or 3 months in freezer; reheat and strain before using).
Season duck with cracked pepper and roast until skin is brown and crisp, 30–35 minutes.
Serve duck with pickled raisins.
DO AHEAD: Raisins can be pickled 1 week ahead.
Cover and chill; bring to room temperature before serving.
Duck can be cooked 1 week ahead.
Pack duck in fat in an airtight container and chill.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.