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Confit de Canard
France
Developed before refrigeration as a preservation technique. Now one of France's most prized dishes.
Duck legs slow-cooked in their own fat until meltingly tender, then crisped in a hot pan. The great preservation technique of Gascony.
Prep
20 mins
Cook
180 mins
Difficulty
Medium
Calories
400 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
4duck legs
2 tbspcoarse salt
4 clovesgarlic, crushed
thyme and bay leavesto cure
duck fat or goose fatto confit
Method
1
Cure duck legs in salt, garlic and thyme for 24 hours.
2
Rinse. Submerge in melted fat in a low oven at 140°C for 2.5-3 hours.
3
Cool in fat. Refrigerate — keeps for weeks.
4
To serve: remove from fat. Crisp skin-side down in a hot dry pan 8 minutes.
Chef's Tip
Store the duck legs submerged in fat — the fat is the preservative.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.