📝 About This Recipe
Hailing from the rustic kitchens of Gascony, Confit de Canard is the pinnacle of French soul food, representing a centuries-old tradition of preservation. This dish transforms humble duck legs into succulent, fall-off-the-bone masterpieces through a meticulous 24-hour cure and a gentle, low-temperature bath in liquid gold (duck fat). The result is a sublime contrast of silky, tender meat and shatteringly crisp, salty skin that defines culinary indulgence.
🥗 Ingredients
The Cure
- 4 pieces Duck legs (Mulard or Muscovy variety, skin-on)
- 3 tablespoons Coarse sea salt (preferably Sel de Guérande)
- 4 pieces Garlic cloves (smashed)
- 6 sprigs Fresh thyme (bruised to release oils)
- 1 tablespoon Black peppercorns (whole, lightly cracked)
- 2 pieces Bay leaves (torn into pieces)
- 1 piece Star anise (optional, for subtle depth)
The Confit
- 4-6 cups Rendered duck fat (enough to completely submerge the legs)
- 1 piece Garlic head (halved crosswise)
- 1 sprig Fresh rosemary
For Searing and Serving
- 2 tablespoons Duck fat (reserved from the cooking pot)
- 1 pinch Flaky sea salt (for finishing)
- 1 tablespoon Fresh parsley (finely chopped)
👨🍳 Instructions
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1
Trim any excess overhanging fat from the duck legs, but keep the skin intact. Prick the skin all over with a needle, being careful not to pierce the meat; this helps the fat render later.
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2
In a small bowl, mix the sea salt, cracked peppercorns, smashed garlic, torn bay leaves, and thyme. Rub this mixture thoroughly over all sides of the duck legs.
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3
Place the duck legs in a non-reactive dish or a zip-top bag. Refrigerate for at least 12 hours, ideally 24 hours. This cures the meat, seasoning it deeply and drawing out moisture for a better texture.
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4
Preheat your oven to 225°F (110°C). This low temperature is crucial for the 'slow and low' poaching process.
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5
Remove the duck from the refrigerator and rinse each leg thoroughly under cold water to remove all the salt and aromatics. Pat them completely dry with paper towels.
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6
In a heavy-bottomed ovenproof pot (like a Dutch oven), melt the duck fat over low heat until it reaches a liquid state.
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7
Carefully submerge the duck legs into the fat. They must be completely covered. Add the halved garlic head and rosemary sprig to the fat for extra aroma.
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8
Cover the pot with a lid or a piece of parchment paper followed by foil. Place in the oven and cook for 3 to 4 hours.
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9
Check for doneness: the meat should be very tender and starting to pull away from the bone at the 'ankle,' but it shouldn't be falling apart into shreds yet.
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10
Remove from the oven. Let the duck cool in the fat until it reaches room temperature. If not eating immediately, you can store the duck submerged in its fat in the fridge for weeks.
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11
To serve, carefully lift the legs from the fat, wiping away most of the excess. Heat a cast-iron skillet over medium-high heat with 2 tablespoons of the duck fat.
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12
Place the duck legs skin-side down in the skillet. Sear for 3-5 minutes without moving them until the skin is deep golden brown and exceptionally crispy.
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13
Flip briefly for 30 seconds to warm the underside, then remove from the pan. Rest for 2 minutes before serving.
💡 Chef's Tips
Always rinse the salt off thoroughly after curing; if you skip this, the dish will be inedibly salty. Don't throw away the leftover duck fat! Filter it through a fine sieve and keep it in the fridge; it's the best medium for roasting potatoes. Ensure the duck is completely submerged during the oven cook; any exposed meat will become tough and dry like jerky. For the best skin, start the sear in a cold pan and gradually raise the heat to render out the remaining sub-cutaneous fat. If the meat is falling off the bone when you try to sear it, it was slightly overcooked, but will still taste delicious.
🍽️ Serving Suggestions
Serve with 'Pommes Sarladaises'—potatoes sliced thin and fried in duck fat with garlic and parsley. A crisp Frisée salad with a sharp Dijon vinaigrette provides the perfect acidic cut to the richness of the duck. Pair with a robust red wine from South-West France, such as a Madiran or a Cahors (Malbec). A dollop of onion jam or a few pickled cherries adds a lovely sweet-tart contrast. Serve alongside braised red cabbage with apples for a classic autumnal pairing.