Confit de Canard (French Duck Leg Confit)
Local name: Confit de canard
In short: Duck legs cured with salt and thyme, then cooked slowly in their own fat until the meat is meltingly tender and the skin crisp. It takes about 3 h 35 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 3 h 15 min
- Resting
- 12 h
- Total
- 3 h 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 600 kcal
Confit de canard is a classic of southwest France, where cooks once preserved duck by cooking it in its own fat. Today it is made for the taste: duck legs are cured overnight with salt, garlic and thyme, then cooked slowly in rendered duck fat until the meat falls from the bone. A quick turn in a hot oven crisps the skin. Serve with sautéed potatoes and a sharp green salad to cut the richness.
Instructions
- Mix the salt, crushed pepper and crumbled bay leaves. Rub the mixture over the duck legs, scatter the garlic and thyme on top, place in a dish, cover and refrigerate for 12 to 24 hours.
- Heat the oven to 135°C (275°F). Brush the salt and herbs off the duck, rinse the legs quickly and pat them completely dry.
- Melt the duck fat in a saucepan. Arrange the legs skin side down in a snug ovenproof dish, tuck in the garlic and thyme sprigs, and pour the melted fat over so the legs are almost covered.
- Cook uncovered in the oven for 2 1/2 to 3 hours, until the meat is very tender and pulls from the bone when pierced with a knife, with the fat barely bubbling.
- Take the dish out and let the duck cool in the fat for 30 minutes. To store, move the legs to a clean container, strain the fat over them to cover, cool and refrigerate for up to 3 weeks.
- To serve, heat the oven to 220°C (425°F). Lift the legs out of the fat, scraping off the excess, and place them skin side up on a baking tray.
- Roast for 15 to 20 minutes until the skin is deep golden and crisp and the meat is hot at the center. Or crisp the legs skin side down in a dry skillet over medium heat for 8 minutes, then turn and warm through.
- Serve straight away with potatoes sautéed in a spoonful of the duck fat and a sharply dressed salad.
Tips
- Save the strained duck fat. It keeps for months in the fridge and gives potatoes, beans and eggs a wonderful flavor.
- Duck fat is sold in jars at many butchers and supermarkets. The same method works with goose legs, or with chicken thighs cooked in a mix of olive oil and lard for a lighter version.
Questions and answers
Can I make duck confit without a lot of duck fat?
Yes. Pack the legs tightly in a small dish so you need less fat, and top up with lard or olive oil if the legs are not mostly covered. Add a little time if the fat is shallow.
How long does homemade duck confit keep?
Fully covered with fat in the fridge, it keeps for 3 weeks, and the flavor deepens over the first week. Roast it for 15 to 20 minutes to crisp the skin and reheat before serving.
What goes well with duck confit?
Sautéed potatoes with garlic and parsley are the classic partner. Lentils, white beans, braised red cabbage and a bitter green salad also suit the rich meat.
How long does it take to make Confit de Canard (French Duck Leg Confit)?
About 3 h 35 min in total: 20 min of preparation and 3 h 15 min of cooking.
How many calories are in Confit de Canard (French Duck Leg Confit)?
About 600 kcal per serving, with 38 g of protein, 1 g of carbohydrates and 48 g of fat. These values are estimates.
Nutrition per serving
| Calories | 600 kcal |
|---|---|
| Protein | 38 g |
| Carbohydrates | 1 g |
| Fat | 48 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 1020 mg |
Estimated values, calculated from the ingredients.
