Duck confit with apricot beer - Le Coup de Grâce

Duck confit with apricot beer

Preparation :10 min Cooking :3h10 min
Difficulty :easy
Servings :4 legs

Why buy your duck confit when you can do it yourself? This recipe is perfect … Tasty, salty and impossible to miss. Long live the duck confit!


  • 4x 300 g duck fat
  • 4 duck legs with skin
  • 200 ml white beer with apricots
  • 8 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 3 tablespoons coarse salt
  • 1 tablespoon peppercorns
  • 1 tablespoon coriander seeds


  • Preheat the oven to 300°F.
  • In a large saucepan over medium heat, add the duck fat and melt while stirring. Heat until it begins to bubble slightly.
  • In a large roasting pan, add the duck legs, beer and spices and pour the duck fat over it. Mix to distribute the ingredients.
  • Place in the oven and cook for about 3 hours, turning the legs over each hour and basting, until the duck is golden and the meat is easily flaked with a fork. Remove from the baking dish, drain and pull the meat. To recover the fat : filter, let cool and harden then distribute in Mason jars. Use to make luxury breakfast potatoes!
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