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Home-made duck confit with late-summer vegetables and rich jus

Home > Life style > Recipes > Home-made duck confit with late-summer vegetables and rich jus
Recipe proposed by : Nanie Cuisine
Recipe type : Red meats

Preparation time : 1 hour / Waiting 12 to 15 hours
Difficulty : Easy
Cooking time : 6 hours for the confit / 30 minutes for the vegetables
Cooking cost : Affordable


Ingredients (Serves 4):

For the duck confit:

  • 4 duck thighs,
  • 500 g coarse salt,
  • 500 g duck fat

 For the vegetables:

  • 12 bunched carrots
  • 2 turnips
  • 300 g white kidney beans (to be shelled)
  • 1 sprig thyme
  • salt

For the rich jus:

  • 1/2 onion
  • 30 cl red wine
  • 1 soup spoon soy sauce
  • 1 clove
  • salt
  • ground black pepper


  • The day before, layer a dish with coarse salt. Place the duck thighs on top, then cover with the leftover salt.
  • Wrap and leave to rest in the fridge for 12 to 15 hours. The next day, remove the salt from the duck thighs, rinse quickly with water and pat dry with kitchen towel.
  • Preheat the oven to 100°C.
  • Place the duck thighs in a dish, cover with duck fat (leave two soup spoons' worth for cooking the vegetables and the rich jus) and slow-cook in the oven for 5 to 6 hours, turning twice during cooking.
  • Prepare the rich jus: place the coarsely chopped half-onion, clove and red wine in a saucepan.
  • Cook on medium heat for 20 to 30 minutes. Add the soya sauce, strain, and put back on the stove. Reduce again for 20 minutes. It should become thicker, almost syrupy in texture.
  • Add a soup spoon of duck fat and mix well. Season with salt and pepper and set aside.
  • Prepare the vegetables: shell the white beans. Boil for 30 minutes with the sprig of thyme. Add salt after cooking. Set aside.
  • Peel the turnips and carrots (removing the tops beforehand). Steam for 15 minutes. In a saucepan, heat a soup spoon of duck fat. Add the quartered turnips and carrots. Roast the vegetables for several minutes on medium heat.
  • Preheat the oven to 200°C.
  • Grill the duck thighs skin side up for about 15 minutes.
  • Serve the duck thighs with the vegetables and pour the rich jus over the top.
  • Pair with a 2018 Château de Cruzeau.


  • Making home-made duck confit is not that difficult; it requires just a little planning beforehand (salting the thighs the night before and slow cooking in the oven).
  • Remember to pre-order the duck thighs and fat at your butcher's, since these cuts are not always available.
  • The rich jus acts as a binder, but is not essential, since duck is a tender meat.
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Home-made duck confit with late-summer vegetables and rich jus

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