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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.

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

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

Find it online: https://thefamilycooking.com/duck-confit-with-spicy-raisins/