Canard Confit (Duck Confit)
Canard Confit is a classic French dish featuring duck legs slow-cooked in their own fat until tender and flavorful. A rich and indulgent dish that’s perfect for special occasions.
Nutrition
Calories: 600cal
Carbohydrate: 1g
Protein: 30g
Fat: 55g
Cholesterol: – -mg
Sodium: 800mg
Difficulty Level: easy
15 min Prep
3 hr Cook
3 hr 15 min Total
4 Servings
Ingredients
- 4 duck legs
- 4 cups (960ml) duck fat
- 4 cloves garlic, peeled
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon (15ml) coarse sea salt
- 1 teaspoon (5ml) black peppercorns
Instructions
- Preheat your oven to 300°F (150°C).
- Season the duck legs generously with coarse sea salt and black peppercorns. Place them in a large bowl and let them marinate in the refrigerator for at least 1 hour (or overnight for best results).
- Rinse the duck legs under cold water to remove excess salt and pat them dry with paper towels.
- In an oven-safe dish, arrange the duck legs in a single layer. Add the garlic cloves, thyme sprigs, and bay leaves.
- Melt the duck fat in a saucepan over low heat. Pour the melted duck fat over the duck legs, ensuring they are completely submerged.
- Cover the dish with a lid or aluminum foil and transfer it to the preheated oven. Cook for 2.5 to 3 hours, or until the duck is tender and easily pulls away from the bone.
- Remove the duck legs from the fat and place them on a baking sheet. Increase the oven temperature to 400°F (200°C). Roast the duck legs for 10-15 minutes, or until the skin is crispy.
- Serve the duck confit hot, with roasted potatoes or a fresh green salad.
- Tip: Reserve the duck fat for future use—it’s perfect for roasting vegetables or frying potatoes.