Duck Confit With Spicy Raisins

Why You’ll Love This Recipe

This dish takes the luxurious comfort of duck confit and gives it a bold twist with sweet and spicy raisins. It’s perfect for special occasions or impressing guests, but also a treat for a weekend dinner when you want something extraordinary. The duck is melt-in-your-mouth tender with perfectly crisped skin, and the raisin sauce adds complexity without being overly sweet. It’s an unforgettable flavor combination that hits all the right notes — rich, savory, sweet, and spicy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the duck confit:

• Duck legs (skin-on, bone-in)
• Kosher salt
• Fresh thyme
• Garlic cloves
• Bay leaves
• Black peppercorns
• Duck fat (or a combination of duck fat and olive oil)

For the spicy raisins:

• Golden or dark raisins
• Shallots
• Garlic
• Olive oil
• Red pepper flakes
• White wine vinegar or sherry vinegar
• Chicken stock or water
• Honey or maple syrup
• Salt
• Black pepper

Directions

1. Cure the duck:
   Rub duck legs generously with salt, thyme, crushed garlic, peppercorns, and bay leaves. Cover and refrigerate for 12–24 hours.
2. Cook the duck confit:
   Preheat oven to 225°F (110°C). Rinse off the salt and seasonings, then pat duck legs dry. Place them in a baking dish and cover completely with duck fat. Bake for 2.5 to 3 hours, until the meat is very tender.
3. Make the spicy raisins:
   In a saucepan, heat olive oil over medium heat. Add chopped shallots and garlic; sauté until soft. Stir in red pepper flakes and raisins. Deglaze with vinegar and add chicken stock. Simmer for 5–10 minutes until the raisins plump and the sauce slightly thickens. Stir in honey, season with salt and pepper, and remove from heat.
4. Crisp the duck:
   Remove duck legs from fat and place skin-side down in a hot skillet over medium-high heat. Cook until the skin is golden and crisp, about 5 minutes.
5. Serve:
   Plate the crispy duck confit with a generous spoonful of spicy raisins over or alongside.

Servings and timing

This recipe makes 2–4 servings.
Prep time: 15 minutes (plus 12–24 hours curing time)
Cook time: 3 hours
Total time: About 3 hours and 30 minutes (plus curing)

Variations

• Use different dried fruit: Substitute raisins with dried cherries, apricots, or currants for a different flavor profile.
• Add spices: Try adding a pinch of cinnamon or allspice to the raisins for extra warmth.
• Make it less spicy: Reduce or omit the red pepper flakes for a milder, more kid-friendly version.
• Quick version: Use store-bought duck confit and focus on making the spicy raisin sauce from scratch.
• Duck breast option: Cook duck breasts medium-rare and pair them with the same raisin sauce.

Storage/Reheating

Store leftover duck confit in the fat in an airtight container in the refrigerator for up to 1 week. To reheat, crisp the duck legs in a skillet over medium heat until warmed through.

The spicy raisins can be refrigerated in a sealed container for up to 4 days. Reheat gently in a saucepan before serving.

You can also freeze the cooked duck legs (covered in fat) for up to 3 months. Thaw in the fridge overnight before reheating.

FAQs

What is duck confit?

Duck confit is a French cooking method where duck legs are salt-cured and then slow-cooked in duck fat until tender. It’s rich, flavorful, and has a silky texture.

Do I need to use duck fat?

Duck fat is traditional and adds incredible flavor, but if you can’t find enough, you can supplement with olive oil for cooking the confit.

Can I use boneless duck?

It’s best to use bone-in, skin-on legs for this recipe, but boneless duck thighs can work — just reduce the cooking time slightly.

What makes the raisins spicy?

Red pepper flakes provide heat, while vinegar and shallots balance the sweetness, creating a complex, spicy-sweet condiment.

Can I make this dish ahead of time?

Yes, duck confit is ideal for making ahead. The duck can be stored in fat for days before crisping and serving. The raisins can be made a day in advance.

What should I serve with duck confit?

Great sides include roasted potatoes, creamy polenta, sautéed greens, or a light salad with citrus dressing.

Can I reuse the duck fat?

Yes, strain the fat and store it in the fridge. It’s great for roasting potatoes or vegetables.

Is this recipe very spicy?

The spicy raisins have a gentle heat, but you can control the spice level by adjusting the amount of red pepper flakes.

Can I use other vinegars in the raisin sauce?

Yes, sherry vinegar, apple cider vinegar, or red wine vinegar can all work depending on your flavor preference.

How do I know when the duck is done?

The meat should be fork-tender and easily separate from the bone after slow cooking. Crisping the skin is the final step before serving.

Conclusion

Duck Confit With Spicy Raisins is an elegant yet approachable dish that brings out the luxurious flavor of duck while balancing it with a punchy, sweet-and-spicy sauce. Whether you’re making it for a special dinner or just exploring new flavors, this recipe is sure to impress with its depth, richness, and refined twist on classic comfort food.

Duck Confit With Spicy Raisins

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Duck Confit With Spicy Raisins is a rich, elegant dish featuring tender, slow-cooked duck with crispy skin, paired with a sweet and spicy raisin sauce. It’s a refined blend of classic French technique and bold flavors that’s perfect for special occasions or an indulgent weekend meal.

• Author: Laura
• Prep Time: 15 minutes (plus 12–24 hours curing)
• Cook Time: 3 hours
• Total Time: 3 hours 30 minutes (plus curing time)
• Yield: 2–4 servings
• Category: Main Dish
• Method: Confit and Sautéing
• Cuisine: French
• Diet: Halal

Ingredients

• 2–4 duck legs (skin-on, bone-in)
• 1/4 cup kosher salt
• 4 sprigs fresh thyme
• 4 garlic cloves, crushed
• 2 bay leaves
• 1 tsp black peppercorns
• 2–3 cups duck fat (or a mix of duck fat and olive oil, enough to submerge legs)
• 1/2 cup golden or dark raisins
• 1 shallot, finely chopped
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1/4 tsp red pepper flakes (adjust to taste)
• 2 tbsp white wine vinegar or sherry vinegar
• 1/2 cup chicken stock or water
• 1 tsp honey or maple syrup
• Salt and black pepper to taste

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Instructions

1. Rub duck legs with kosher salt, thyme, crushed garlic, bay leaves, and peppercorns. Cover and refrigerate for 12–24 hours.
2. Preheat oven to 225°F (110°C). Rinse off the salt and seasonings, then pat duck legs dry.
3. Place legs in a baking dish and cover completely with duck fat. Bake for 2.5 to 3 hours, until meat is very tender.
4. While duck cooks, heat olive oil in a saucepan over medium heat. Add shallots and garlic; sauté until softened.
5. Add red pepper flakes and raisins. Stir, then deglaze with vinegar and add chicken stock.
6. Simmer for 5–10 minutes until raisins plump and sauce thickens slightly. Stir in honey, and season with salt and pepper. Set aside.
7. Once duck is tender, remove legs from fat. In a hot skillet, place duck skin-side down and crisp for about 5 minutes.
8. Serve duck confit hot, topped or paired with the spicy raisin sauce.

Notes

• Make duck confit ahead and store in fat for up to a week in the fridge.
• Adjust red pepper flakes in the raisin sauce to control spice level.
• Use dried cherries or apricots instead of raisins for a flavor variation.
• Reuse duck fat for roasting vegetables or potatoes — strain and store in the fridge.

Nutrition

• Serving Size: 1 duck leg with sauce
• Calories: 620
• Sugar: 7g
• Sodium: 780mg
• Fat: 48g
• Saturated Fat: 18g
• Unsaturated Fat: 25g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 1g
• Protein: 35g
• Cholesterol: 140mg