Sweet Red Chili Duck Confit

Slow roasted duck confit glazed with Sweet Red Chili Sauce


3 oz Sweet Baby Ray's Sweet Red Chili Wing Glaze

1 1/2 ts kosher salt

1 ts freshly ground black pepper

1/2 ts dried thyme

1 ea bay leaf, crumbled

8 ea duck legs (about 4 pounds total), rinsed and patted dry but not trimmed


1. In a small bowl, combine salt, pepper, thyme and bay leaf pieces.

2. Sprinkle duck generously with mixture.

3. Place duck legs in a pan in one layer.

4. Cover tightly with plastic wrap and refrigerate for 24 hours.

5. The next day, heat oven to 325 degrees.

6. Place duck legs, fat side down, in a large ovenproof skillet, with legs fitting snugly in a single layer (you may have to use two skillets or cook them in batches).

7. Heat duck legs over medium-high heat until fat starts to render.

8. When there is about 1/4 inch of rendered fat in pan, about 20 minutes, flip duck legs, cover pan with foil, and place it in oven.

9. If you have used two pans, transfer duck and fat to a roasting pan, cover with foil and place in oven.

10. Roast legs for 2 hours, then remove foil and continue roasting until duck is golden brown, about 1 hour more.

11. Remove duck from fat; reserve fat for other uses.

12. Baste Duck with Sweet Baby Ray's Sweet Red Chili Sauce & Glaze.

13. Serve duck hot or warm, with sautéed vegetables