Aperol-Infused Duck Confit with Lemon-Herb Crisps

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Silky duck legs slow-cooked in Aperol and duck fat, served with crispy lemon-herb potato crisps that balance the bittersweet notes. This mediterranean-inspired one pot ready in about 185 minutes pairs Duck legs, Aperol, Duck fat for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.8 (11 ratings) Prep: 45 min Cook: 140 min Serves 4 Mediterranean cuisine 680 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat duck legs dry with paper towels and season evenly with 1/2 tsp sea salt and 1/4 tsp black pepper. Place in a shallow dish and scatter rosemary sprigs over them.
  2. Step 2: Drizzle duck legs with 2 tbsp Aperol and 3 tbsp duck fat, then rub gently to coat. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  3. Step 3: Preheat oven to 325°F. Transfer duck legs (with fat and herbs) to a baking dish and roast uncovered for 2 hours until the skin is golden and crispy and the meat is tender when pierced with a fork.
  4. Step 4: While duck roasts, thinly slice potatoes into 1/8-inch rounds. Toss with 1 tbsp olive oil, 1 tsp minced thyme, 1/2 tsp sea salt, and 1/4 tsp black pepper. Arrange in a single layer on a baking sheet and bake at 400°F for 20-25 minutes until golden and crisp.
  5. Step 5: Remove duck legs from oven, let rest 10 minutes. Serve with lemon zest sprinkled over the top and accompanied by crispy potato rounds.

Equipment for this recipe

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Frequently asked questions

How long does Aperol-Infused Duck Confit with Lemon-Herb Crisps take to make?

Total time is about 185 minutes (45 min prep + 140 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Aperol-Infused Duck Confit with Lemon-Herb Crisps?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep duck legs from drying out.

Can I substitute ingredients in Aperol-Infused Duck Confit with Lemon-Herb Crisps?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Aperol-Infused Duck Confit with Lemon-Herb Crisps for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Aperol-Infused Duck Confit with Lemon-Herb Crisps?

Mediterranean one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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