Confit de Canard
This classic French dish features duck legs slow-cooked in their own fat until incredibly tender and flavorful. The meat becomes succulent, and the skin crisps beautifully when seared before serving. A truly indulgent and satisfying meal.
An original recipe by Forkin
- Total time
- 1 day 2 hr
- Serves
- 4
- Difficulty
- Medium
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 4 pcsduck leg, bone-in, skin-on
- 30 gcoarse sea salt
- 2 tspblack pepper, freshly ground
- 4 clovegarlic, peeled, lightly crushed
- 4 gthyme, fresh
- 2 pcsbay leaf
- 1,000 gduck fat
Equipment
tongs · non-reactive dish · large oven-safe pot · paper towels · fine-mesh sieve · dutch oven · baking dish
The method
Step by step
- 1
Pat the duck legs very dry with paper towels.
About 2 min
- 2
Combine the coarse sea salt and black pepper in a small bowl.
About 1 min
- 3
Rub the salt and pepper mixture generously all over the duck legs.
About 3 min
- 4
Place the seasoned duck legs in a non-reactive dish or container. Add the crushed garlic, fresh thyme sprigs, and bay leaves.
About 2 min
- 5
Cover the dish and refrigerate for at least 12 hours, or preferably 24 hours, to allow the duck to cure.
Cook’s note: This curing step draws out moisture and seasons the duck thoroughly.
- 6
After curing, remove the duck legs from the refrigerator.
- 7
Preheat the oven to 150°C (300°F).
About 10 min
- 8
Melt the duck fat in a large oven-safe pot or Dutch oven over low heat.
About 5 min
- 9
Rinse the cured duck legs under cold water to remove excess salt and spices, then pat them completely dry with paper towels.
About 5 min
Cook’s note: Ensure they are very dry to prevent sputtering when added to the fat.
- 10
Submerge the duck legs in the melted duck fat. The fat should completely cover the duck.
About 2 min
Cook’s note: If the duck fat doesn't fully cover, you may need to add more.
- 11
Bring the fat to a very gentle simmer on the stovetop.
About 5 min
Cook’s note: Do not let the fat boil vigorously.
- 12
Transfer the pot to the preheated oven and cook for 2 to 2.5 hours, or until the duck meat is very tender and easily pulls away from the bone.
About 2 hr 30 min
Cook’s note: The duck should be poaching gently in the fat, not frying.
- 13
Carefully remove the pot from the oven. Let the duck legs cool slightly in the fat.
About 15 min
- 14
Using tongs, transfer the confit duck legs to a clean, heat-proof container.
About 2 min
- 15
Strain the duck fat through a fine-mesh sieve into the container, ensuring the duck legs are fully submerged.
About 3 min
Cook’s note: Discard any solids or herbs from the fat.
- 16
Allow the confit to cool completely to room temperature, then cover and refrigerate for at least 24 hours before serving.
About 1 day
Cook’s note: This resting period allows the flavors to meld and the fat to solidify, preserving the duck.
- 17
To serve, preheat the oven to 200°C (400°F).
About 10 min
- 18
Scrape off any solidified fat from the duck legs (reserve this fat for other cooking).
About 2 min
Cook’s note: The reserved duck fat is excellent for roasting potatoes or vegetables.
- 19
Place the duck legs skin-side up in a baking dish or oven-safe skillet.
About 1 min
- 20
Roast for 15-20 minutes, or until the skin is golden brown and crispy and the meat is heated through.
About 20 min
Cook’s note: Alternatively, you can crisp the skin in a hot skillet on the stovetop for about 5-7 minutes.
- 21
Serve immediately with your favorite side dishes.
Keep it good
Store confit duck legs submerged in their rendered fat in an airtight container in the refrigerator.
Reheat in a preheated oven at 200°C (400°F) until the skin is crispy and the meat is warmed through, about 15-20 minutes.
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