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How to Make Classic Confit de Canard (Duck Leg Confit)

This traditional French recipe transforms duck legs into a luxurious, melt-in-your-mouth delicacy. The slow cooking process in duck fat creates incredibly tender meat with crispy skin, perfect for a special dinner or gourmet meal.

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Recipe Details

Prep Time

30 minutes (plus 24 hours for salting)

Cook Time

3-4 hours (plus 24 hours for resting)

Servings

4

Difficulty

Intermediate

Simple Summary

Confit de Canard is a classic French dish featuring duck legs slow-cooked in their own fat until meltingly tender, resulting in a rich, flavorful delicacy with crispy skin.

Recipe Details

  • Prep Time: 30 minutes (plus 24 hours for salting)
  • Cook Time: 3-4 hours (plus 24 hours for resting)
  • Total Time: 48-52 hours
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 4 duck legs
  • 4 cups duck fat
  • 2 tablespoons kosher salt
  • 1 teaspoon black peppercorns
  • 4 garlic cloves, peeled and crushed
  • 2 bay leaves
  • 4 sprigs fresh thyme

Instructions

  1. In a small bowl, mix the kosher salt with 1/2 teaspoon of ground black pepper.

  2. Rub the salt mixture all over the duck legs. Place them in a dish, cover, and refrigerate for 24 hours.

  3. Preheat the oven to 225°F (107°C).

  4. Rinse the salt off the duck legs and pat them dry with paper towels.

  5. In a large, ovenproof dish, place the duck legs in a single layer. Add the peppercorns, garlic cloves, bay leaves, and thyme sprigs.

  6. Melt the duck fat in a saucepan over low heat. 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 3 to 4 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. Transfer the duck legs and fat to an airtight container. Refrigerate for at least 24 hours before serving to allow flavors to develop.

  11. To serve, preheat the oven to 400°F (200°C). Remove the duck legs from the fat and place them skin-side up on a baking sheet.

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

Chef's Notes

  • Duck fat can be strained and reused for future confits or for roasting potatoes.
  • If duck fat is unavailable, you can use a mixture of olive oil and lard as a substitute.
  • The confit can be stored in the refrigerator for up to one month if fully submerged in fat.
  • For a quicker version, you can use a slow cooker on low for 6-8 hours instead of the oven method.

Nutritional Info

Per serving: Approximately 650 calories. High in protein and healthy fats. Rich in iron, zinc, and B vitamins. While high in fat, it's primarily monounsaturated fat, which can have heart-healthy benefits when consumed in moderation.

Serving Suggestions

Serve Confit de Canard with crispy roasted potatoes, a simple green salad with a light vinaigrette, and steamed green beans. A glass of full-bodied red wine, such as Bordeaux or Syrah, complements the rich flavors perfectly. For a special occasion, present the duck leg on a bed of lentils cooked with bacon and aromatics.