📝 About This Recipe
Transport your kitchen to the heart of Occitanie with this luxurious, Keto-friendly reimagining of a French bistro classic. This dish marries the silky, melt-in-your-mouth texture of traditional duck confit with the bright, briny pop of green olives and a hint of citrus zest. It is a masterclass in fat-forward French cooking, offering a rich, savory experience that remains perfectly balanced and remarkably low in carbohydrates.
🥗 Ingredients
The Cure
- 4 pieces Duck Legs (approx. 8-10 oz each, skin-on)
- 2 tablespoons Coarse Sea Salt (do not use table salt)
- 4 sprigs Fresh Thyme (bruised to release oils)
- 4 pieces Garlic Cloves (smashed)
- 1 teaspoon Black Peppercorns (cracked)
The Confit
- 3-4 cups Rendered Duck Fat (enough to fully submerge the legs)
- 2 pieces Bay Leaves (dried)
- 1 whole Star Anise (adds a subtle depth without being sweet)
The Olive Braise (Aux Olives)
- 1 cup Castelvetrano Olives (pitted and halved)
- 2 pieces Shallots (thinly sliced)
- 1/4 cup Dry White Wine (use a dry Sauvignon Blanc or Pinot Grigio)
- 1/2 cup Chicken Bone Broth (unfiltered and high protein)
- 1 teaspoon Lemon Zest (finely grated)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Begin by preparing the cure. Rub the duck legs thoroughly with sea salt, smashed garlic, cracked pepper, and thyme. Place them in a glass dish, cover tightly, and refrigerate for at least 12 hours (ideally 24) to season the meat and draw out moisture.
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2
Preheat your oven to 225°F (110°C). This low temperature is crucial for the 'confit' process to ensure the fat doesn't boil, but rather poaches the meat.
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3
Rinse the duck legs under cold water to remove the excess salt and aromatics. Pat them very dry with paper towels; moisture is the enemy of a good confit.
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4
Place the duck legs snugly in a small, heavy-bottomed ovenproof pot or Dutch oven. Melt the duck fat and pour it over the legs until they are completely submerged.
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5
Add the bay leaves and star anise to the fat. Cover the pot with a lid and place in the oven. Cook for 2.5 to 3 hours, or until the meat is incredibly tender and starting to pull away from the bone.
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6
Carefully remove the duck legs from the hot fat and place them on a wire rack set over a baking sheet. Strain the fat and save it for future use (it lasts months in the fridge!).
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7
Increase the oven temperature to 425°F (220°C). Place the duck legs back in the oven for 10-15 minutes until the skin is mahogany brown and shatter-crisp.
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8
While the skin crisps, prepare the olive sauce. In a small skillet, sauté the sliced shallots in 1 tablespoon of the duck fat over medium heat until translucent.
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9
Deglaze the pan with the white wine, scraping up any browned bits. Let the wine reduce by half.
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10
Add the bone broth and the halved olives. Simmer for 5 minutes until the sauce thickens slightly and the olives are warmed through.
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11
Stir in the lemon zest and fresh parsley at the very last second to keep the flavors vibrant.
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12
To serve, spoon a generous amount of the olive and shallot mixture onto a warm plate, place a crisp duck leg on top, and drizzle with a little extra sauce.
💡 Chef's Tips
Always pat the duck skin bone-dry before the final crisping stage to ensure maximum crunch. If you don't have enough duck fat, you can supplement with high-quality lard or clarified butter (ghee). Don't discard the leftover duck fat; it is liquid gold for roasting keto-friendly vegetables like radishes or cauliflower. For an even deeper flavor, add a few strips of orange peel to the fat during the slow-cooking process. Make sure the olives are Castelvetrano variety; their buttery, mild flavor is superior for this specific French preparation.
🍽️ Serving Suggestions
Serve alongside a bed of buttery mashed cauliflower or sautéed garlic spinach. Pair with a glass of crisp, chilled Sancerre or a light-bodied Pinot Noir. A simple arugula salad with a lemon-mustard vinaigrette cuts through the richness beautifully. For a complete French experience, serve with a side of roasted radishes finished with sea salt.