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Duck Confit: Crisping the Skin

aesir May 21, 2013 11:16 AM

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. Terrie H. RE: aesir May 21, 2013 11:30 AM

    Try a frying pan on the stove.

    1. BobB RE: aesir May 22, 2013 08:50 AM

      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
        hotoynoodle RE: BobB May 22, 2013 09:42 AM

        ^^ this. pre-heat the broiler too.

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