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Duck Confit
08 Feb 2022
See & Do
Posted by
White Elephant Resorts

Duck Confit from Chef Joseph Hsu at Brant Point Grill

Take it from our head chef at Brant Point Grill, this classic dish is elegant and delicious. 


Dish Story:


  • This classic dish is inspired and influenced from both France and Germany. 

A dish that is simple, yet elegant and delicate for all palates. 



Recipe Instructions:

  • Sprinkle 1 tablespoon of salt in the bottom of a dish large enough to hold the duck pieces in a single layer. Evenly scatter half the garlic, shallots, and thyme in the container. Arrange the duck, skin-side up, over the salt mixture, then sprinkle with remaining salt, garlic, shallots, thyme, and a little pepper. Cover and refrigerate for 1-2 days.
  • Preheat oven to 225°F. Melt the duck fat in a small saucepan. Brush the salt and seasonings off the duck and arrange the duck pieces in a single snug layer inside a high-sided baking dish. Pour the melted fat over the duck (pieces should be covered by fat) and place the confit in the oven. Cook the confit slowly at a very slow simmer until the duck is tender and can be easily pulled from the bone, 2-3 hours then remove confit from oven.
  • Mix flour, salt, white pepper, and nutmeg together. Beat eggs well and add alternately with milk to the dry ingredients. Mix until smooth.
  • Press dough through spaetzle maker, a large holed sieve, or metal grater.
  • Drop a few at a time into simmering liquid. Cook 5-8 minutes. Drain well.
  • Sauté‏ cooked spaetzle in butter or margarine. Top with duck confit, sprinkle fresh chopped parsley on top and serve. 




Duck Confit


  • 3 tablespoons salt
  • 4 cloves of garlic
  • 1 shallot, peeled and sliced
  • 6 sprigs of thyme
  • Coarsely ground black pepper
  • 4 duck legs with thighs trimmed
  • 4 cups duck fat




  • 1 cup all-purpose flour
  • ¼ cup milk
  • 2 eggs
  • ½ teaspoon ground nutmeg
  • 1 pinch freshly ground white pepper
  • ½ teaspoon salt

*If in a time crunch, you can easily replace the Spaetzle with Pappardelle or Tagliatelle Pasta.

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