Duck Confit with Cherry Compote

Name: Duck Confit with Cherry Compote
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 4 servings
Ingredients: 4 duck legs; 1 tablespoon kosher salt; 1 teaspoon black pepper; 4 cloves garlic, minced; 1 teaspoon thyme; 2 cups duck fat; 2 cups fresh cherries, pitted and halved; 1/2 cup sugar; 1/2 cup red wine; 1 tablespoon lemon juice

Highlighted under: Global Flavors

I’ve always found duck confit to be a dish that speaks volumes about French cuisine. When I first attempted making this dish at home, I was a bit intimidated by the slow-cooking process. However, once I tasted the beautifully tender duck, paired with the sweet-tart cherry compote, I knew it was worth every moment spent in the kitchen. The melt-in-your-mouth texture and rich flavor create an unforgettable meal that’s perfect for special occasions or when you want to indulge a little.

Created by

Rosalie Mitchell

Last updated on 2026-01-10T01:25:09.206Z

Preparing duck confit for the first time was a delightful experience that taught me the value of patience in cooking. The low and slow method allows the fat to permeate the meat, resulting in tender, flavorful duck that simply can't be rushed. To enhance the dish, I paired it with a homemade cherry compote that balances the richness of the duck.

I discovered that using fresh cherries gives the compote a brighter flavor. Not only do they complement the duck beautifully, but the contrast between savory and sweet elevates the overall dining experience. After this first success, I knew I had to share this recipe!

        Why You Will Love This Recipe
        Tender duck infused with rich flavors from slow cooking
Sweet and tangy cherry compote that brightens every bite
Impressive dish that will wow your guests or make a cozy dinner special

      

The Art of Slow Cooking Duck

Slow cooking is essential for duck confit, as it transforms the tough meat into meltingly tender deliciousness. The low temperature allows the fat to render slowly while the meat absorbs the flavors of garlic and thyme. It’s crucial to maintain a steady oven temperature of 225°F (107°C) - too high, and the duck will dry out. A meat thermometer is handy; the internal temperature should reach around 180°F (82°C) for perfectly tender results.

During the cooking process, you'll notice the duck legs slowly transform from bright pink to a luscious golden color soaking in the fat. This is a good sign that they are absorbing the rich flavors. As they cook, be sure to check in occasionally. If you see the fat bubbling too aggressively, lower the temperature slightly to avoid overcooking.

Creating the Perfect Cherry Compote

The cherry compote is a delightful balance of sweet and tart, which complements the rich flavors of the duck. When selecting cherries, look for firm, ripe ones with a deep color, as they lead to a more intense flavor. If fresh cherries are not available, frozen cherries can also work well; just be sure to thaw and drain any excess liquid before cooking.

Cooking the cherries over medium heat helps to extract their juices and makes for a glossy, thick consistency. When simmering, keep stirring occasionally to prevent sticking. You'll know the compote is ready when the cherries are soft but still hold their shape, and the syrup has thickened to coat the back of a spoon. An added touch of lemon juice brightens up the compote's flavor and balances the sweetness.

Serving Suggestions and Variations

When serving duck confit, presentation can elevate the dining experience. I recommend plating the duck leg crispy side up atop a generous spoonful of the cherry compote. A sprinkle of fresh thyme or chopped parsley can add a touch of color and freshness. Pair it with creamy polenta or roasted vegetables for a well-rounded meal that feels effortless yet sophisticated.

Consider experimenting with the compote by adding a splash of balsamic vinegar or even a touch of cinnamon for warmth. If cherries are out of season, peaches or figs can be lovely alternatives, lending their unique characteristics to the dish while maintaining the sweet-tart flavor profile that complements the duck’s richness.

Ingredients

For the Duck Confit

4 duck legs
1 tablespoon kosher salt
1 teaspoon black pepper
4 cloves garlic, minced
1 teaspoon thyme
2 cups duck fat

For the Cherry Compote

2 cups fresh cherries, pitted and halved
1/2 cup sugar
1/2 cup red wine
1 tablespoon lemon juice

Instructions

Prepare the Duck

Rub the duck legs with kosher salt, black pepper, garlic, and thyme. Cover and refrigerate for at least 12 hours, or overnight for deeper flavor.

Cook the Duck

Preheat your oven to 225°F (107°C). Rinse the duck legs under cold water, then pat dry. In a large oven-proof pot, melt the duck fat and add the duck legs, ensuring they’re fully submerged. Cook in the oven for 4 hours until tender.

Make the Cherry Compote

In a medium saucepan, combine the cherries, sugar, red wine, and lemon juice. Cook over medium heat, stirring occasionally, until the cherries have softened and the mixture has thickened, about 15 minutes.

Serve

Remove the duck legs from the fat and crisp them in a hot skillet until the skin is golden and crispy. Serve with the cherry compote on the side.

Pro Tips

For best results, let the duck confit cool in the fat before refrigerating. It keeps well and develops even more flavor as it sits.

Storage and Make-Ahead Tips

Duck confit is a fantastic make-ahead dish. After cooking, let the duck legs cool in their fat, then store them in the refrigerator for up to a month. The fat acts as a natural preservative and keeps the meat moist. To reheat, simply warm the duck gently in the oven at a low temperature or crisp it up in a skillet until heated through and the skin is munchily crisp.

The cherry compote can also be made ahead and stored in an airtight container in the refrigerator for about a week. When ready to serve, simply warm it up over low heat. This not only streamlines your cooking day but also allows the flavors to meld beautifully, enhancing the overall taste of the dish.

Troubleshooting Common Issues

If your duck isn’t coming out as tender as expected, check the cooking time and temperature. Ensure you’re cooking at a consistent 225°F (107°C) and allow the duck enough time to break down the connective tissues - this can take longer than four hours if using larger legs. Patience is key; you can’t rush the slow cooking process without risking dryness.

For the cherry compote, if it starts to become too thick, you can add a splash of water or additional red wine to bring it back to the desired consistency. Always taste before serving; if it’s a bit too sweet, add a tiny pinch of salt or more lemon juice to balance the flavors.

Scaling the Recipe Up or Down

If you're hosting a larger gathering, this recipe scales beautifully. Just ensure you have a pot large enough for the additional duck legs and enough duck fat to submerge them completely. Keep in mind that cooking time might vary slightly; larger batches can take a bit longer, so checking for that tender texture is essential.

Conversely, if you want to prepare a smaller portion, you can save the leftover duck fat for future uses. It can be stored and reused for frying or roasting vegetables, imparting a rich flavor to other dishes. When adjusting the recipe, just maintain the flavor ratios in the duck brining and the compote to ensure a delicious result.

Questions About Recipes

→ How long can I store duck confit?

Duck confit can be stored in the refrigerator for up to 1 month when kept in the fat.

→ Can I use frozen cherries for the compote?

Yes, frozen cherries can be used. Just be sure to thaw them before cooking.

→ What if I don't have duck fat?

You can use a combination of olive oil and butter as a substitute, but the flavor will be different.

→ Can this recipe be made in advance?

Absolutely! The duck can be prepared a day or two ahead of time and reheated before serving.