• Main Courses

Duck Confit



  • 4 duck legs
  • 8 cups (about 2 pounds or 1 kg) of clarified butter
  • 6 sprigs of fresh thyme
  • 8 juniper berries or a mix of whole peppercorns
  • Salt, to taste
  • Pepper, to taste
  • 2 oranges
  • 4 heads of Belgian endive
  • 1/4 cup (about 50 ml) of balsamic vinegar


  1. Clean the duck legs and place them in a baking dish with bay leaves, thyme, salt, pepper, whole peppercorns, and the zest of one orange. Let them marinate in the refrigerator for 12 hours.
  2. After marinating, cover the legs with clarified butter, cover with parchment paper and foil, and bake in a static oven at 320°F (160°C) for 3 hours.
  3. Once ready, remove the legs from the baking dish, place them on a tray lined with parchment paper, and cook in a preheated oven at 430°F (220°C) for 40 minutes to get the meat very tender and the skin flavorful and crispy.
  4. Cut the Belgian endive in half, sear the endive in a pan with a drizzle of oil, a clove of garlic, fresh thyme, salt, and pepper on both sides. Deglaze with orange juice, add balsamic vinegar, and let it stew covered for 10 minutes.
  5. Serve the duck legs with the endive, the cooking juices, fresh thyme, and a sprinkle of Maldon salt.

Enjoy your meal!

Half Sardinian and half German, born on the border with Hungary, Sebastian is the resident chef creator of GialloZafferano. He offers his community an irresistible glimpse into his contemporary and genuine cuisine, meticulously crafted even in the simplest preparations. He graduated from the most prestigious Italian cuisine training center, ALMA - Scuola Internazionale di Cucina Italiana. He is extremely attentive to raw materials, and in his videos, he surprises everyone with his meticulousness and the tricks of the trade that make his dishes unique in taste and presentation. Since 2024, he has been the Resident Chef Creator of GialloZafferano.