Authentic Provençale Duck Confit with Herbes de Provence

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A slow-cooked duck leg dish where the meat becomes tender enough to fall off the bone, infused with aromatic Mediterranean herbs and rendered duck fat for deep, rich flavor. This Mediterranean-inspired slow-cooker recipe, ready in about 175 minutes, pairs duck legs, sea salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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.

Ingredients

• 4 (about 2 lbs total) duck legs
• 2 tbsp sea salt
• 1 tbsp black pepper
• 1 cup duck fat
• 3 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 6, peeled garlic cloves
• 2 tsp herbes de Provence

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat the duck legs dry with paper towels, then rub 2 tbsp sea salt and 1 tbsp black pepper evenly over all surfaces, pressing gently to adhere.
2. Step 2: Heat 1 cup duck fat in a heavy ovenproof skillet over medium heat until shimmering (180°F), then add the duck legs skin-side down and sear for 8 minutes until golden brown and crispy.
3. Step 3: Add the thyme, rosemary, and 6 peeled garlic cloves to the skillet, then sprinkle 2 tsp herbes de Provence over everything. Cover the skillet tightly with a lid or foil and transfer to a preheated 300°F oven.
4. Step 4: Braise for 2.5 hours until the meat is fork-tender and easily separates from the bone, then remove the lid and cook uncovered for 20 minutes to crisp the skin further.