Duck Confit with Cherry Compote

Name: Duck Confit with Cherry Compote
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4 servings
Ingredients: 4 duck legs; Salt; 2 cups duck fat; 1 sprig fresh thyme; 2 cloves garlic, minced; 2 cups fresh or frozen cherries, pitted; 1/2 cup sugar; 1/4 cup red wine; 1 tablespoon lemon juice; 1 teaspoon cornstarch mixed with 1 tablespoon water (optional for thickening)

Highlighted under: Global Flavors

I have always been fascinated by the art of confit, where a succulent piece of duck transforms into a rich, flavorful dish. This Duck Confit with Cherry Compote has become a staple in my kitchen, especially during special occasions. The tender meat, slow-cooked to perfection, pairs beautifully with the tangy sweetness of the cherry compote. It’s the perfect dish to impress guests, and I promise it will wow anyone lucky enough to gather around your table!

Created by

Piper Andrews

Last updated on 2026-01-07T13:58:11.851Z

When I first tried making duck confit, I was nervous about the long cooking process, but I soon discovered that patience is key. The process of rendering the duck fat ensures the meat stays moist and flavorful, while cooking slowly allows the spices to infuse beautifully. I can’t stress enough the importance of this step; it’s truly what makes the dish sing.

Pairing the confit with a vibrant cherry compote was a happy accident during my experimentation. The tanginess of the cherries cuts through the richness of the duck and adds a lovely pop of color to the plate. Trust me, this combination is a showstopper, and your guests will be raving about it long after dinner!

        Why You'll Love This Recipe
        Rich duck flavor complemented by a sweet cherry burst
Tender meat that falls off the bone with every bite
Impressive dish perfect for entertaining or special occasions

      

Understanding Duck Confit

Duck confit is a traditional French cooking technique that involves slow-cooking duck legs in their own fat. This process not only preserves the meat but also infuses it with flavor, resulting in a rich and succulent dish. The key factor is the low cooking temperature—225°F (107°C)—which allows the collagen in the duck to break down, rendering the meat tender enough to fall off the bone. This unique preparation method is an essential skill for any home cook looking to elevate their culinary repertoire.

The choice of duck is also pivotal for this dish. Opting for quality duck legs from a reputable source ensures a better flavor profile and texture. Look for duck that is fresh and well-marbled, as the fat will render beautifully during cooking. Additionally, if you’re unsure about where to find duck legs, many local butcher shops or specialty grocery stores offer them, and you can often order them if they're not readily available.

When curing the duck legs with salt for 24 hours, consider using a blend of salt and herbs such as rosemary or bay leaves to add depth of flavor. This step is crucial, as it not only enhances the seasoning but helps to draw moisture out of the meat, making for an even more concentrated taste once cooked.

Cherry Compote Secrets

The cherry compote beautifully counterbalances the richness of duck confit with its sweet and tangy notes. When selecting cherries, feel free to use fresh ones when in season, or frozen cherries can work just as well. If using frozen cherries, there is no need to thaw them before cooking, which saves time and maintains their firmness in the final dish. The combination of red wine and lemon juice is particularly effective in enhancing the natural flavors of the cherries, adding a nice acidity that cuts through the richness of the confit.

For achieving the perfect texture in your compote, be mindful of the cooking time. Bring the mixture to a gentle simmer and watch closely; it should reduce to a glossy consistency in about 10-15 minutes. If you'd like it thicker, the cornstarch slurry is a great option—add it gradually, stirring until you reach your desired consistency. Just remember to cook it for an additional minute after adding the cornstarch to ensure it is fully incorporated and loses any raw taste.

Serving the cherry compote warm adds an inviting element to the dish, but it can also be prepared ahead of time and refrigerated. Just reheat it gently before serving to revive its flavors and make it a delightful accompaniment for your duck confit.

Ingredients

Gather these ingredients for a mouthwatering Duck Confit.

Duck Confit Ingredients

4 duck legs
Salt
2 cups duck fat
1 sprig fresh thyme
2 cloves garlic, minced

Cherry Compote Ingredients

2 cups fresh or frozen cherries, pitted
1/2 cup sugar
1/4 cup red wine
1 tablespoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water (optional for thickening)

With these ingredients ready, let’s dive into the preparation.

Instructions

Follow these steps for the perfect Duck Confit with Cherry Compote.

Prepare the Duck

Generously season the duck legs with salt and place them in the refrigerator for 24 hours to cure. This step draws out moisture and enhances flavor.

Cook the Duck

Preheat the oven to 225°F (107°C). Rinse the duck legs under cold water to remove excess salt. In a large ovenproof pot, melt the duck fat over low heat and submerge the duck legs. Add thyme and garlic.

Cover and cook in the oven for about 3 hours, until the meat is tender.

Make Cherry Compote

In a saucepan, combine cherries, sugar, red wine, and lemon juice. Cook over medium heat until cherries soften and mixture thickens slightly, 10-15 minutes. If desired, use cornstarch mixture to thicken further.

Serve

Remove the duck from the fat, crisp the skin in a hot skillet, and serve garnished with cherry compote. Enjoy!

Your Duck Confit with Cherry Compote is ready to impress!

Pro Tips

For extra crispy skin, broil the duck legs for a couple of minutes after cooking in duck fat.

Storage and Reheating Tips

Duck confit stores exceptionally well, which is a significant advantage of this dish. If you have leftover confit, keep the duck legs submerged in the fat in an airtight container in the refrigerator, where it can last for up to a month. To reheat, simply place the duck legs in a skillet over medium heat until warmed through and crispy on the outside, which should take about 10-15 minutes. The skin will become beautifully golden and crunchy, enhancing the overall texture when served.

Cherry compote can be refrigerated for up to a week. If you make a larger batch, consider freezing it in small portions so you always have this delightful topping on hand for various dishes. Thaw the portions overnight in the refrigerator and gently reheat when ready to serve, preserving the fresh taste without sacrificing quality.

Serving Suggestions

To create an impressive meal, serve your duck confit with a side of buttery mashed potatoes or a fresh arugula salad dressed with lemon vinaigrette. The refreshing salad not only complements the richness of the duck but also adds a pop of color to your presentation. A glass of full-bodied red wine, like a Pinot Noir, pairs beautifully with this dish, enhancing its flavors and making your dining experience even more delightful.

Another fun idea is to serve the confit in tacos for a casual twist. Shred the tender duck and pile it into soft tortillas with the cherry compote and some avocado for a delicious fusion of flavors and textures. This can be a great way to showcase the dish at a relaxed gathering while still keeping it gourmet.

Questions About Recipes

→ Can I use other types of meat for confit?

Yes, you can use chicken or even pork. The method works similarly for other meats.

→ How long can I store duck confit?

Duck confit can be stored in the refrigerator for up to 3 weeks in its fat.

→ Can I make the cherry compote ahead of time?

Absolutely! The compote can be made ahead and stored in the refrigerator for up to a week.

→ What should I serve with duck confit?

It pairs wonderfully with roasted vegetables, creamy polenta, or a fresh salad.