Duck confit (Confit de Canard)

  • Total time - 3 days
  • Servings: 4
  • Country: France
Confit de Canard
Eric McNew   (Unsplash)

Confit de Canard is a traditional French dish from the Gascony region, where duck legs are cured with salt and herbs, then slowly cooked in their own fat until tender and flavorful. This method was originally used for preserving meat but has become a beloved culinary technique for its rich taste and texture.

The process involves curing the duck legs with a mixture of salt, garlic, and herbs for 24 to 36 hours, then gently cooking them submerged in duck fat at a low temperature. The result is succulent meat with a crispy skin when reheated, often served with potatoes cooked in duck fat or a simple green salad.

Ingredients

  • 4 duck legs
  • 50 g coarse sea salt
  • 4 garlic cloves, crushed
  • 4 fresh thyme sprigs
  • 2 bay leaves
  • 1 tsp black peppercorns
  • 1 L duck fat, melted

Instructions

Rub the duck legs with salt, crushed garlic, thyme, bay leaves, and black peppercorns. Cover and refrigerate for 24 to 36 hours.

Preheat the oven to 100°C (210°F). Rinse the duck legs to remove excess salt and pat them dry.

Place the duck legs in a deep ovenproof dish and cover completely with melted duck fat.

Cook in the oven for 2 to 3 hours until the meat is tender and easily pulls away from the bone.

Let the duck legs cool in the fat. For storage, keep them submerged in the fat in the refrigerator.

To serve, remove the duck legs from the fat and crisp the skin in a hot skillet or under a broiler until golden brown.