Confit Chicken Legs Recipe (2 Whole Legs)

Confit chicken legs are a classic French dish that results in incredibly tender meat with a beautifully crisped skin. The secret lies in slow-cooking the chicken in duck fat at a precise low temperature (90-95°C), allowing the flavours to develop while keeping the meat juicy.

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Confit Chicken Legs — Ingredients

Ingredients (Serves 2):

2 whole chicken legs (2 thighs + 2 drumsticks)

500ml duck fat (or a mix of duck fat and olive oil)

3 garlic cloves, smashed

2 sprigs fresh thyme

1 sprig fresh rosemary

1 bay leaf

½ tablespoon black peppercorns

Coarse sea salt, to taste

How to Cook Confit Chicken Legs

Prepare the Chicken

Pat the chicken legs dry and season generously with salt.

Let them rest for at least 30 minutes (or up to 12 hours in the fridge) to enhance the flavour.
Rinse off the salt and pat dry with kitchen paper.

Heat the Duck Fat

In a large saucepan, gently heat the duck fat with the garlic, thyme, rosemary, bay leaf, and peppercorns.

Use a thermometer to maintain a temperature of 90-95°C (194-203°F). Do not let it boil or fry—there should only be tiny bubbles around the chicken.

Slow-Cook the Chicken

Submerge the chicken legs in the warm fat. If they’re not fully covered, spoon some of the fat over them occasionally.

Cook gently for 2 to 3 hours, maintaining the 90-95°C temperature. The meat should be soft and easily pull away from the bone.

Crisp the Skin (Recommended)

Remove the chicken from the fat and drain on a rack.

Heat a frying pan over medium-high heat (no extra oil needed).

Place the chicken skin-side down and cook for 5-7 minutes, until golden and crispy.

Serve with mashed potatoes, or a fresh green salad.

Drizzle some of the reserved duck fat over the dish for extra richness.

If you are not eating the legs straight away then store in a container submerged in the cooled duck fat—it will keep for a very long time in the fridge.

Do you want extra crispy skin? After frying, finish in a 200°C oven for 5 minutes.

No thermometer? Keep the fat at a very low simmer with no sizzling—if it bubbles too much, reduce the heat.

This confit chicken legs recipe brings restaurant-quality flavours to your kitchen. Enjoy the rich, melt-in-your-mouth texture with the perfect crispy finish!

Confit chicken legs — slow-cooked in duck fat at low temperature for tender meat and perfectly crisped skin.

Also try the confit technique on wings — Van Life Confit Chicken Wings — drumettes and flats blistered on the RidgeMonkey for a crispy van life finish.

This confit chicken legs recipe is featured in my Easy Chicken Dinner Ideas — a collection covering everything from quick weeknight dinners to slow-cooked comfort food — and my French Recipes — a collection of French recipes from a former Limousin restaurateur — and the Slow Cooker & Slow Cooking Recipes collection — braised meat, one-pot casseroles, confit, and slow roasts from Casa Adora and the road. Browse all recipes here.

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