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Feb 5, 2011 12:05 PM

Duck confit cooking temperature preferences?

Cooking some confit today but my books seems to have a range of temps. Zuni and Keller both suggest temps of around 200. Simon Hopkins, Whittingstall, and Fergus Henderson suggest temps closer to 300. Any one with experience on this as to which temp is preferable or seems to work well for you?

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  1. I make my duck confit the Paula Wolfert way. She brings her rendered fat to 190-degrees on top of the stove and adds her duck, keeping the temperature of the fat at 190-degrees until the duck is cooked. If I was to do it in the oven I would do it at 250-degrees. She says if the fat gets too hot the duck will be stringy. Low and slow.

    1 Reply
    1. re: Deborah

      Why not a 200 degree oven I'm wondering? I have a hard time keeping the temp low enough on my range so I do most slow cooking in the oven.

    2. Totally agree with low and slow, between 190 and 200 for a meltingly tender confit.

      1. I've always used 200°F in the oven and had it come out fine.

        1. I ended up doing 225 which seems a nice compromise and the temp in Think Like a Chef so in the oven for about 2 and a half hours, confit was really tender and succulent good stuff!