How to Make Authentic Confit de Canard with Crispy Duck Leg

Simple Summary

Confit de Canard is a classic French dish featuring duck legs slowly cooked in their own fat, resulting in tender, flavorful meat with crispy skin. This luxurious preparation method creates a rich and indulgent dining experience.

Recipe Details

• Prep Time: 30 minutes (plus 24 hours for salting)
• Cook Time: 3 hours (plus 24 hours for cooling)
• Total Time: 6 hours 30 minutes (plus 48 hours for salting and cooling)
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 4 duck legs
• 4 cups duck fat
• 2 tablespoons kosher salt
• 1 teaspoon black peppercorns
• 4 cloves garlic, crushed
• 2 bay leaves
• 4 sprigs fresh thyme
• 1 tablespoon juniper berries (optional)

Instructions

1. In a small bowl, mix the kosher salt with crushed black peppercorns.

2. Rub the salt mixture all over the duck legs, ensuring even coverage. Place the seasoned legs in a dish, cover with plastic wrap, and refrigerate for 24 hours.

3. After 24 hours, rinse the duck legs thoroughly under cold water to remove excess salt. Pat dry with paper towels.

4. Preheat the oven to 225°F (107°C).

5. In a large, ovenproof dish, place the duck legs in a single layer. Add the crushed garlic, bay leaves, thyme sprigs, and juniper berries (if using).

6. Melt the duck fat in a saucepan over low heat until liquid. Pour the melted fat over the duck legs, ensuring they are completely submerged.

7. Cover the dish tightly with foil and place in the preheated oven.

8. Cook for 2.5 to 3 hours, or until the meat is very tender and easily pulls away from the bone.

9. Remove from the oven and let cool to room temperature.

10. Once cooled, transfer the duck legs and fat to an airtight container. Refrigerate for at least 24 hours or up to 1 month.

11. When ready to serve, preheat the oven to 400°F (200°C).

12. Remove the duck legs from the fat and place them skin-side up on a baking sheet.

13. Roast for 15-20 minutes, or until the skin is crispy and golden brown.

14. Serve immediately while hot and crispy.

Chef's Notes

• For best results, use high-quality duck fat. If unavailable, a mixture of duck fat and lard can be used.
• The confit can be stored in the refrigerator for up to 1 month if fully submerged in fat.
• Save the leftover duck fat for future use in roasting potatoes or other vegetables.
• For a quicker version, you can reduce the initial cooking time to 2 hours, but the meat may not be as tender.
• Experiment with additional herbs like rosemary or sage for different flavor profiles.

Nutritional Info

Per serving (1 duck leg): Approximately 650 calories, 55g protein, 52g fat (17g saturated). Rich in iron, zinc, and B vitamins. While high in fat, it's primarily monounsaturated and contains beneficial omega-3 fatty acids.

Serving Suggestions

Serve Confit de Canard with crispy roasted potatoes and a light green salad dressed with a tangy vinaigrette to balance the richness. A side of braised red cabbage or sautéed green beans also complements the dish well. Pair with a full-bodied red wine like Bordeaux or Syrah. For presentation, place the crispy duck leg on a warm plate, garnish with fresh herbs, and serve alongside colorful vegetable sides for an elegant French-inspired meal.