Confit de canard
françaiseDuck legs slow-cooked in their own fat until tender and melt-in-the-mouth.
Main ingredients
Recipe
Ingredients
- 2 duck leg(s)
- 2 clove(s) garlic
- 1 sprig(s) thyme
- 2 leaf(leaves) bay leaf
- duck fat
- 200 ml water
- salt
- pepper
Instructions
Preparing the duck legs:
- 1Place the duck legs in a dish.
- 2Rub the duck legs with salt.
- 3Add the thyme, bay leaves, garlic, and pepper on top of the legs.
- 4Cover with plastic wrap and refrigerate for 24 hours.
Cooking the duck confit:
- 5Preheat the oven to 120°C.
- 6Place the duck legs in a large pot.
- 7Pour the duck fat over the legs until covered.
- 8Pour the water into the pot, cover with a lid, and bake for about 2 hours, until the meat is tender and easily pulls away from the bones.
- 9Remove the duck legs from the pot and drain them on paper towels to remove excess fat.
- 10Duck confit can be served immediately or kept for later use.
- 11To preserve the confit, place the duck legs in a sterilized glass jar and fill it completely with the duck fat.
- 12Duck confit keeps this way for several weeks.
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About this dish
Duck confit is a specialty from southwestern France, particularly from the Gers and Dordogne regions. It consists of duck legs slow-cooked in their own fat until the meat becomes tender and melt-in-the-mouth. After cooking, the pieces are preserved in the fat, which used to protect them from spoiling before the era of refrigeration. To serve, the legs are often pan-fried or oven-roasted until the skin becomes crispy. Traditionally accompanied by potatoes sautéed in duck fat or a Tarbais bean gratin, duck confit offers a rich, distinctive flavor. It is an iconic dish of Gascon cuisine, often enjoyed on special occasions or festive meals. Its soft interior and crispy exterior make it a true delight for food lovers.
