French Duck Confit with Cherry Tomatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Slow-cooked duck legs in its own fat, paired with sun-kissed cherry tomatoes and fresh herbs for an authentic French touch. This French-inspired quick recipe, ready in about 85 minutes, pairs duck legs, duck fat, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 2, 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.

Prep: 25 min Cook: 60 min Serves 2 French cuisine 360 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 300°F (150°C). In a roasting pan, melt 2 tbsp duck fat over medium heat. Add 2 pcs duck legs, skin-side down, and sear for 5 minutes per side until crispy.
  2. Step 2: Transfer pan to oven and roast for 45 minutes. Remove duck, keep warm. In the same pan, add 1 cup cherry tomatoes, 2 sliced shallots, 1 tsp thyme, and 1 tsp rosemary. Sauté for 5 minutes until tomatoes soften.
  3. Step 3: Return duck to pan, pour in 1/4 cup red wine, and simmer for 10 minutes. Finish with 1 tbsp butter, stirring until melted and glossy.
  4. Step 4: Serve duck with tomatoes and herbs, garnished with additional thyme.

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