Confit de Canard
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A traditional French dish featuring tender and flavorful duck legs cooked in their own fat.
Prep time
20 min
Cook time
240 min
Servings
4
Calories
600 kcal
Confit de Canard is a classic French dish that showcases the rich and succulent flavors of duck. The duck legs are slowly cooked in their own fat until they become incredibly tender and infused with delicious taste. This traditional preparation method results in a melt-in-your-mouth texture and a dish that is full of flavor. Serve it with roasted potatoes or a side salad for a memorable and satisfying meal.
Ingredients
Servings
- 4 Duck legs
- Duck fat (Enough to submerge the duck legs)
- 4 cloves Garlic (crushed)
- 4 sprigs Fresh thyme
- 2 leaves Bay leaves
- Salt (To taste)
- Black pepper (To taste)
Directions
1. Preheat the oven to 135°C (275°F).
2. Season the duck legs generously with salt and black pepper.
3. In a large ovenproof pot or Dutch oven, melt the duck fat over low heat.
4. Add the crushed garlic, thyme sprigs, and bay leaves to the pot, and stir to combine.
5. Place the duck legs in the pot, ensuring they are fully submerged in the melted duck fat.
6. Cover the pot with a lid or aluminum foil, and transfer it to the preheated oven.
7. Slow-cook the duck legs for about 3 to 4 hours, or until the meat is tender and easily pulls away from the bone.
8. Once cooked, remove the pot from the oven and let the duck legs cool slightly in the fat.
9. Carefully transfer the duck legs to a baking sheet or dish, shaking off excess fat.
10. Increase the oven temperature to 220°C (425°F).
11. Roast the duck legs in the hot oven for about 15 minutes, or until the skin becomes crispy and golden brown.
12. Remove from the oven and let the duck legs rest for a few minutes before serving.
13. Serve the Confit de Canard hot with your desired accompaniments.
14. Enjoy the tender and flavorful duck legs!
About the author
Julia Child
French cuisine
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