Confit de Canard (French Duck Leg Confit Recipe)

Duck leg slow-cooked in its own fat until tender, crispy on the outside.

Ingredients (Serves 2–4)

• 4 duck legs

• 3–4 cups duck fat (enough to fully submerge the legs)

• 4 garlic cloves, smashed

• 2–3 sprigs fresh thyme

• 1 tsp black peppercorns, crushed

• Salt, for curing

• Freshly ground black pepper

Preparation

1. Cure the duck:

   • Rub duck legs generously with salt, crushed peppercorns, garlic, and thyme.

   • Cover and refrigerate for 12–24 hours to draw out moisture and season the meat.

2. Prepare for cooking:

   • Preheat oven to 120°C (250°F).

   • Rinse off excess salt and pat duck legs dry.

3. Cook in duck fat:

   • Place duck legs in an ovenproof dish or Dutch oven.

   • Cover completely with duck fat.

   • Cook slowly in the oven for 2–3 hours until meat is tender and easily pulls from the bone.

4. Optional crisping:

   • Remove legs from fat.

   • Heat a skillet over medium-high heat and sear the duck skin-side down until golden and crispy.

5. Serve:

   • Serve hot with roasted potatoes, sautéed greens, or a light salad.

Serving Suggestions

• Pair with Mashed potatoes, green beans, or braised cabbage.

• Complement with a medium-bodied red wine like Bordeaux or Côtes du Rhône.

Cooking Tips

• Preserve unused duck fat in a sealed container for future cooking—it’s perfect for roasting or frying.

• Low and slow cooking ensures melt-in-your-mouth tenderness.

• Sear skin last to retain crispiness without drying the meat.