Duck confit with apricot beer

  • Preparation 10 min
  • Cooking 3 h 10 min
  • Servings 4 legs
  • Freezing Absolutely



  • 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!