📝 About This Recipe
Hailing from the rustic kitchens of Gascony, France, Confit de Canard is the pinnacle of French farmhouse cooking. This time-honored preservation technique transforms humble duck legs into incredibly tender, succulent meat encased in golden, shatteringly crisp skin. Infused with aromatics like thyme, garlic, and peppercorns, each bite offers a rich, melt-in-your-mouth experience that is both sophisticated and deeply soul-warming.
🥗 Ingredients
The Cure
- 4 pieces Duck legs (Poulard or Muscovy, skin on and bone-in)
- 2 tablespoons Coarse sea salt (Grey salt or Sel de Guérande is ideal)
- 4 pieces Garlic cloves (Smashed and roughly chopped)
- 6 sprigs Fresh thyme (Leaves stripped and lightly bruised)
- 1 tablespoon Black peppercorns (Coarsely cracked)
- 2 pieces Bay leaves (Crumbled)
- 1 piece Star anise (Optional, for a subtle depth of flavor)
The Poaching Liquid
- 3-4 cups Rendered duck fat (Enough to completely submerge the legs)
- 1/2 piece Garlic head (Cut crosswise to expose cloves)
- 1 sprig Fresh rosemary (Whole)
👨🍳 Instructions
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1
Begin by preparing the cure. In a small bowl, mix the sea salt, chopped garlic, thyme, cracked peppercorns, crumbled bay leaves, and star anise until well combined.
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2
Rub the salt mixture thoroughly over all sides of the duck legs. Place them in a single layer in a non-reactive dish or a gallon-sized zip-top bag.
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3
Refrigerate the duck for 18 to 24 hours. This 'dry brine' seasons the meat to the bone and draws out excess moisture, which is key for the preservation and texture.
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4
The next day, preheat your oven to 225°F (110°C). This low temperature ensures the fat gently poaches the meat without frying it.
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5
Remove the duck legs from the refrigerator and rinse them thoroughly under cold running water to remove every grain of salt and herb. Pat them completely dry with paper towels.
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6
In a heavy-bottomed ovenproof pot or Dutch oven, melt the duck fat over low heat until it becomes liquid. Do not let it boil.
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7
Carefully place the duck legs into the fat. They should be completely submerged. Add the half-head of garlic and the rosemary sprig to the pot.
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8
Place a piece of parchment paper directly on the surface of the fat (a cartouche) to prevent any moisture from escaping, then cover the pot with a tight-fitting lid.
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9
Slide the pot into the oven and cook for 3 to 4 hours. The duck is ready when the meat is incredibly tender and begins to pull away from the bone, but isn't falling apart completely.
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10
Remove the pot from the oven and let the duck cool in the fat until it reaches room temperature. For the best flavor, store the duck in its fat in the fridge for at least 3 days before eating.
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11
When ready to serve, remove the duck legs from the solidified fat (you may need to warm the pot slightly to loosen them). Wipe off the excess fat.
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12
Place the legs skin-side down in a cold cast-iron skillet. Turn the heat to medium and cook for 5-8 minutes until the skin is deep golden brown and crispy. Flip briefly to warm the other side.
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13
Serve immediately while the skin is crackling and the meat is succulent and hot.
💡 Chef's Tips
Don't skip the rinsing step; if you don't wash off the salt cure, the final dish will be inedibly salty. Save the leftover duck fat! Filter it through a fine-mesh sieve and keep it in the freezer; it's liquid gold for roasting potatoes. If you don't have enough duck fat, you can supplement with a neutral oil like grapeseed, but the flavor will be less traditional. Avoid boiling the fat during the cooking process; if you see large bubbles, your oven is too hot and the meat will become tough.
🍽️ Serving Suggestions
Serve with 'Pommes Sarladaises'—potatoes sliced thin and fried in the leftover duck fat with garlic and parsley. A crisp Frisée salad with a sharp Dijon vinaigrette provides the perfect acidic counterpoint to the rich meat. Pair with a bold, tannic red wine from South-West France, such as a Madiran or a Cahors Malbec. A side of braised red cabbage with apples offers a lovely sweet-and-sour balance to the dish.