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Duck Confit: Crisping the Skin

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I made duck confit (duck legs in olive oil, baked in the oven for 8 hours). Now here's the hard part: getting the skin nice and crispy. I tried roasting the legs in a 425 F oven for 30 minutes, but I couldn't get the skin crispy the way I wanted it to, and I think the meat might have overcooked a bit.

What are some other ideas for this final step?

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  1. Try a frying pan on the stove.

    1. Or put them briefly under the broiler, very close to the heat, turning once. Just be sure to keep an eye out that they don't burn.

      1 Reply
      1. re: BobB

        ^^ this. pre-heat the broiler too.