Lavender-Infused Duck Confit with Honey-Glazed Figs
Tender duck legs are slow-cooked in their own fat, infused with subtle floral notes of lavender, creating a rich and deeply flavorful confit. This is then paired with sweet, sticky figs glazed with honey, offering a delightful contrast to the savory duck. A truly elegant dish that celebrates classic French technique with a delicate aromatic twist.
Prep Time
1200 min
Difficulty
Medium
Servings
4
Calories
850 kcal
Instructions
- 1
Generously salt the duck legs, ensuring all surfaces are coated. Place them in a non-reactive container, cover, and refrigerate for 12 to 24 hours to cure.
- 2
Preheat your oven to 300°F (150°C).
- 3
Rinse the cured duck legs under cold water and pat them thoroughly dry with paper towels. This step is crucial for crisping later.
~5 min - 4
In a large pot or oven-safe Dutch oven, combine the duck fat, black peppercorns, dried lavender, and bay leaves. Heat gently over low stovetop heat until the duck fat is melted and infused, about 10 minutes. Do not boil.
~10 min - 5
Submerge the dried duck legs in the infused duck fat. Ensure the duck legs are completely covered by the fat. If needed, add more duck fat.
- 6
Cover the pot with a lid or parchment paper followed by a lid. Transfer to the preheated oven and cook for 2 to 3 hours, or until the duck is very tender and almost falling off the bone. The internal temperature should be around 200°F (93°C).
~180 min - 7
Carefully remove the duck legs from the fat using a slotted spoon and place them on a plate. Reserve the duck fat for future use; it's excellent for roasting potatoes.
~5 min - 8
To serve, you can either crisp the duck legs in a hot oven (400°F/200°C for 15-20 minutes) or in a hot skillet until golden brown and crispy. While the duck crisps, prepare the figs.
~15 min - 9
Halve the fresh figs. In a small saucepan, gently warm the honey and thyme sprigs over low heat for about 5 minutes to infuse.
~5 min - 10
Arrange the halved figs cut-side up on a small baking tray. Brush them generously with the warm honey mixture. Roast in the oven (if crisping duck) or a separate small oven at 350°F (175°C) for 8-10 minutes, or until slightly softened and caramelized.
~10 min - 11
Serve the crispy duck confit alongside the warm honey-glazed figs. Garnish with fresh thyme if desired.
Tips
- For ultimate tenderness and flavor, allow the duck legs to cure in salt for at least 24 hours. The salt draws out moisture and seasons the meat throughout.
- Ensure the duck is completely submerged in duck fat during the slow cooking process. This is essential for achieving the characteristic tender and succulent texture of confit.
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