Duck & Stuffles for Thanksgiving


Chef Smelly prepared a duck recipe and his famous "stuffles" for Tra'Renee to enjoy! Click here for more information about "Chef Smelly".

Thanksgiving Duck Confit


  • 4 duck legs, frenched
  • 4 tablespoons salt
  • 4- 6 cups duck fat (or any rendered meat fat)
  • 12 garlic cloves, minced
  • 4 bay leaves, crushed
  • 3 inches ginger, minced
  • 1 tablespoon whole cloves
  • 2 tablespoons fennel seeds
  • 1/2 tablespoon celery seed
  • 3 tablespoons rosemary, minced
  • 3 tablespoons orange zest, minced
  • 2 tablespoons lemon zest minced


1. In a small bowl, combine garlic, bay leaves, ginger, cloves, fennel seeds, celery seeds, rosemary, and zests.

2. Liberally season duck legs with salt. Liberally rub and cover duck legs in herb mixture. Cover and refrigerate overnight or up to two days.

3. Rinse salt and herb mixture off the duck legs and pat dry. Melt duck fat in an ovenproof saucepan over low heat. Place duck legs in the saucepan so that they are covered by the duck fat.

4. Place the saucepan in a 250F oven. Duck fat should bubble slightly. Cook for 2-3 hours until a knife easily pierces the meat. Remove from the oven. Cool and store legs and fat in the refrigerator for up to one month.

5. Remove the legs from the fat and scrape off excess. In a saucepan over medium-low heat, cook skin side down for 10 minutes until skin is crisp, flip and cook another 2 minutes. Serve with traditional Thanksgiving trimmings (and preferbaly with Chef Smelly’s Stuffles:

Duck fat can be saved and frozen for future use.