Duck Confit Ingots: A Gourmet Twist on a Classic Dish

Duck confit is a classic French dish that involves cooking duck in its own fat, resulting in tender, juicy meat with rich, savory flavor. In this recipe, we take the traditional duck confit and turn it into something new and exciting: duck confit ingots.


  • 4 duck legs
  • 4 cups duck fat
  • 4 garlic cloves, smashed
  • 4 sprigs fresh thyme
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups chicken stock
  • 2 cups all-purpose flour
  • 1 cup grated parmesan cheese
  • 1/2 cup unsalted butter, chilled and cubed


  1. Preheat your sous vide cooker to 175°F (80°C).
  2. Season the duck legs with salt and pepper and place them in a large vacuum-sealable bag with the garlic and thyme. Pour the duck fat over the duck legs and seal the bag.
  3. Place the bag in the preheated water bath and cook for 12 to 16 hours, until the meat is tender and falling off the bone.
  4. Remove the duck legs from the bag and shred the meat with a fork. Set the shredded meat aside.
  5. In a medium saucepan, bring the chicken stock to a simmer. Slowly whisk in the flour, whisking constantly to prevent lumps from forming.
  6. Continue to cook the mixture over low heat, stirring frequently, until it forms a thick paste.
  7. Remove the saucepan from the heat and stir in the parmesan cheese and chilled butter until the mixture is smooth and creamy.
  8. Fold the shredded duck meat into the cheese mixture and stir until well combined.
  9. Pour the mixture into a silicone mold or greased baking dish and chill in the refrigerator for at least 2 hours, until the mixture is firm.
  10. Preheat your oven to 375°F (190°C). Remove the ingot from the mold or dish and cut it into 2-inch squares.
  11. Place the squares on a baking sheet and bake for 10-15 minutes, until the edges are golden brown and the cheese is melted and bubbly.

Serving Suggestions:

Duck confit ingots can be served as a main course or appetizer. For a main course, pair with a side salad or roasted vegetables. For an appetizer, serve with a fruit compote or chutney.


Duck confit ingots take the classic French dish to new heights, with a crispy exterior and creamy, savory interior. While the recipe may seem intimidating at first, sous vide cooking makes it easy to achieve perfectly cooked duck legs every time. Impress your guests with this gourmet twist on a classic dish.

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