Duck Confit with Cherry Compote

Name: Duck Confit with Cherry Compote
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 4 servings
Ingredients: 4 duck legs; 1 cup duck fat (or olive oil); 2 teaspoons kosher salt; 1 teaspoon black pepper; 2 cloves garlic, minced; 2 sprigs fresh thyme; 2 cups fresh or frozen cherries, pitted; 1/2 cup granulated sugar; 1/4 cup balsamic vinegar; 1 teaspoon vanilla extract

Highlighted under: Global Flavors

I’ve always been captivated by the rich, comforting flavors of duck confit, and when I decided to pair it with a homemade cherry compote, I knew I was onto something special. The slow-cooked duck becomes incredibly tender, and the sweet-tart cherries add a vibrant contrast that elevates the dish to new heights. Whether I serve it for a cozy family dinner or a special occasion, this recipe never fails to impress and is a wonderful way to showcase the elegance of traditional French cuisine.

Created by

Emily

Last updated on 2026-01-10T01:46:09.965Z

When I first tackled duck confit, I wanted to embrace the authentic French method, allowing the duck to slowly cook in its own fat. This low-and-slow technique really allows the flavor to develop, resulting in melt-in-your-mouth tenderness that is simply irresistible. I vividly remember how my kitchen filled with a savory aroma while it simmered away—a true culinary experience!

The cherry compote was an experiment to balance the richness of the duck. By simmering the cherries with a touch of sugar and balsamic vinegar, I created a delightful sauce that truly complemented the dish. Trust me; this flavor combo will leave your guests raving!

        Why You'll Love This Recipe
        Tender, flavorful duck that falls off the bone
Sweet and tangy cherry compote that elevates every bite
Perfect for impressing guests or special occasions

      

The Importance of Duck Fat

Using duck fat is key for authentic duck confit. Its high smoke point allows for low-temperature cooking, which gently renders fat from the duck legs, making them tender and succulent. If duck fat is hard to find or if you're looking for a lighter option, high-quality olive oil can serve as a substitute, though it may not impart the same rich flavor. Make sure to use extra virgin for the best results.

When you cook the duck in its own fat, it not only flavors the meat but also helps preserve it, making this dish ideal for meal prep. After cooking, you can store duck legs submerged in the fat in the refrigerator for several weeks, so it's perfect for those weeks when you want an indulgent meal without much fuss.

Tips for Perfect Cherry Compote

The cherry compote offers a delightful contrast to the savory duck. If you're using frozen cherries, there’s no need to thaw them beforehand; simply add them directly to the saucepan. This can save you time and maintain the compote’s vibrant color. As the mixture cooks, keep an eye on the consistency—it should be thick and glossy, not soupy. You can achieve this by simmering over medium heat and stirring occasionally, allowing the natural sugars to caramelize.

If you're looking to tweak the flavor profile of the compote, consider adding a splash of red wine or a pinch of cinnamon to enhance the depth. For a less sweet version, reduce the sugar by a couple of tablespoons, allowing the natural tartness of the cherries to shine through while still balancing out the richness of the duck.

Serving Suggestions and Pairings

When plating the duck confit, consider serving it on a bed of creamy polenta or alongside garlicky sautéed greens. These sides complement the richness of the duck and provide a well-rounded meal. If you’re preparing this for a special occasion, a nice glass of red wine, such as Pinot Noir, pairs beautifully with both the dish and the cherry compote's flavors, enhancing your dining experience.

For leftovers, the duck can be shredded and used in salads or tacos, making it versatile for future meals. If you plan to reheat the duck, do so slowly in the oven at a low temperature to maintain its tenderness, ensuring it's warmed through but still moist—around 300°F (150°C) for about 15-20 minutes should suffice.

Ingredients

For the Duck Confit

4 duck legs
1 cup duck fat (or olive oil)
2 teaspoons kosher salt
1 teaspoon black pepper
2 cloves garlic, minced
2 sprigs fresh thyme

For the Cherry Compote

2 cups fresh or frozen cherries, pitted
1/2 cup granulated sugar
1/4 cup balsamic vinegar
1 teaspoon vanilla extract

Instructions

Prepare the Duck

Start by seasoning the duck legs with salt, pepper, minced garlic, and thyme. Place them in a dish and refrigerate for at least 12 hours, or overnight.

Cook the Duck

In a large oven-safe pot, melt the duck fat over medium-low heat. Add the seasoned duck legs and coat them with fat. Bring the mixture to a gentle simmer, cover, and cook in a preheated oven at 250°F (120°C) for about 4 hours until tender.

Prepare the Cherry Compote

In a saucepan, combine the cherries, sugar, balsamic vinegar, and vanilla extract. Simmer over medium heat until the cherries break down and the mixture thickens, about 20 minutes. Set aside.

Finish and Serve

Once the duck is cooked, remove it from the pot and let it cool slightly. Crisp the skin in a hot skillet before serving. Plate the duck legs with cherry compote on the side.

Pro Tips

For an extra crispy skin, broil the duck legs for a few minutes before serving. You can also make the duck confit in advance and reheat it when you're ready to serve.

Make-Ahead and Storage

Duck confit is an excellent dish for meal prepping. After cooking, let the duck cool completely before submerging it in the fat for storage. It can be refrigerated for up to a month, making it a fantastic choice for busy weeks ahead. The compote can also be made a day in advance. Store it in an airtight container in the fridge; it will thicken slightly as it cools and can be reheated gently when you're ready to serve.

If you wish to freeze the duck confit, ensure the legs are well-covered in fat and place them inside an airtight container or freezer bag. They can be frozen for up to three months. To reheat, thaw in the refrigerator overnight before warming in the oven, allowing the skin to crisp up as it reheats.

Flavor Variations and Substitutions

For a fruity twist, try adding other fruits to the cherry compote, such as raspberries or blueberries, which can provide additional tartness and complexity. If balsamic vinegar isn't available, red wine vinegar can be a suitable substitute that still retains the necessary acidity and depth to balance out the sweetness of the compote.

If you prefer a herbal note, experimenting with herbs like rosemary or sage in the duck confit seasoning can introduce a delightful aromatic quality. Just sprinkle in a maximum of one teaspoon of your chosen herb to avoid overpowering the dish.

Questions About Recipes

→ Can I use chicken instead of duck?

While you can use chicken, the flavor and texture will differ significantly. Duck offers a richer taste and tender meat.

→ How do I store leftovers?

Store leftover duck confit in the refrigerator, submerged in fat, for up to a week. Reheat in the oven to keep it crispy.

→ Can I use frozen cherries for the compote?

Yes, frozen cherries work well for the compote and can be a great time-saver!

→ What can I serve with duck confit?

Duck confit pairs beautifully with roasted vegetables, mashed potatoes, or a simple salad for a complete meal.