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Confit de Canard

Name: Confit de Canard
Total time: 180 min
Yield: Serves 4
Cuisine: France
Ingredients: 4 Duck Legs; 2 tbsp Coarse Salt; 4 cloves Garlic; 3 sprigs Thyme; 2 Bay Leaf; 800g Duck Fat (or lard); To taste Black Pepper

Main Dish

⏱ 180 min

👥 Serves 4

Difficulty ⭐⭐

Duck legs slowly cooked in their own fat — a classic of southwestern France born as a way to preserve meat.

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📖 The Story Behind This Dish

Confit de canard comes from Gascony in southwestern France. Duck legs are salt-cured, then cooked slowly at a low temperature submerged in duck fat. It developed as a way to preserve meat before refrigeration, but its crisp skin and tender meat have made it a celebrated dish today.

🌆 Where it's eaten: In a southwestern French home, confit is lifted slowly from a pot of duck fat, the skin crisped in a pan, and brought to the table.

🥕 Ingredients (serves 4)

Duck Legs 4
Coarse Salt 2 tbsp
Garlic 4 cloves
Thyme 3 sprigs
Bay Leaf 2
Duck Fat (or lard) 800g
Black Pepper To taste

👩‍🍳 Instructions

Rub the duck legs with coarse salt, crushed garlic, thyme, and black pepper and refrigerate overnight.
Rinse off the salt and pat dry.
Put the duck in a pot with melted duck fat so the meat is completely submerged.
Cook at about 90°C for 2–3 hours until the meat is falling-apart tender.
Just before serving, crisp the skin in a frying pan.

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