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Fat Braised Duck Confit

Fat Braised Duck Confit

By Traeger Kitchen

Savor this wood-fired take on a french-style flavor. These duck legs are generously seasoned with fresh citrus, herbs, garlic and slow braised in duck fat over applewood for a dish that will melt-in-your-mouth. Delicious doesn't even begin to touch on it.

Prep Time

8 Hours

Cook Time

3 Hours




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Units of Measurement:
4 Clove garlic, ground to a paste
1 Tablespoon chopped thyme
2 Tablespoon parsley, chopped
1 orange zest
1 lemon zest
1/4 Cup kosher salt
6 duck legs
6 Cup melted duck fat
2 Sprig thyme
1 bay leaf
2 Clove garlic


  • 1

    In a medium bowl, combine garlic paste, thyme, parsley, citrus zest, and salt.

    • 4 Clove garlic, ground to a paste

    • 1 Tablespoon chopped thyme

    • 2 Tablespoon parsley, chopped

    • 1  orange zest

    • 1  lemon zest

    • 1/4 Cup kosher salt

  • 2

    Cover duck legs with salt mixture and let sit covered in the fridge overnight.

    • 6  duck legs

  • 3

    Remove duck legs from salt mixture, rinse and pat dry.

  • 4

    When ready to cook, set temperature to 180℉ (200C) and preheat, lid closed for 15 minutes.

    180 ˚F / 82 ˚C

  • 5

    Place duck legs directly on the grill grate and cook 30 minutes until skin begins to brown.

    180 ˚F / 82 ˚C

  • 6

    Raise the temperature to 225℉ (105 C). Transfer duck legs to a deep cast iron pan and pour in melted duck fat. Make sure it’s enough to cover the duck legs.

    225 ˚F / 107 ˚C

    • 6 Cup melted duck fat

  • 7

    Add thyme, bay, and garlic. Place directly on the grill grate and cook 3 hours or until the fat is rendered and meat is tender.

    225 ˚F / 107 ˚C

    • 2 Sprig thyme

    • 1  bay leaf

    • 2 Clove garlic

  • 8

    Store in duck fat for up to 1 month. Enjoy!

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