Grassland Beef - U.S. Wellness Meats

Mock Duck Confit Recipe

Duck Confit onion garlic rosemary

Oui Oui, Mike Loayza, our May 2024 Featured Chef is making mock Duck Confit featuring our USWM Pasture-Raised Duck Quarters. According to Mike, the succulent tender meat and decadent flavor come from slow roasting and rendering the rich duck fat. Let’s dive in!

Mock Duck Confit

By, Mike Loayza | Film Maker (and sometimes Chef)  

Makes: 2-4 people 

USWM Shopping List: Pasture-Raised Duck Leg Quarters


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  1. Preheat oven to 300 degrees F
  2. Place in a non-stick, oven-safe pan and salt (both sides liberally) 
  3. Score the skin of the duck 
  4. Sprinkle with Oregano and Rosemary (both sides liberally)
  5. Bake 2 hrs (uncovered, fat side up)
  6. Remove from oven, transfer to a low-heat skillet, and crisp them for 5 minutes on each side. 
  7. Rest duck for 5+ min, and top with chopped green onion garnish

C’est si bon “It’s so good” – The audible crunch in each bite of this simple recipe adds to its delightful texture. For more scrumptious recipes, visit our USWM Discover Blog today!


Mike Loayza, tomahawk steaks

Mike Loayza is an independent filmmaker, actor, and writer. Mike prepares some truly inspired creations in the kitchen right alongside his family. Sit down for a meal with Mike and his delightful family and enjoy some of his clever, flavor-filled recipes.