Confit de Canard is a cherished French delicacy from the Gascony region that celebrates the art of slow cooking. This dish features duck legs seasoned with herbs and garlic, then slowly cooked in their fat until they’re meltingly tender and richly flavored. Once preserved, the duck can be quickly roasted to achieve a crispy, golden exterior while maintaining an incredibly succulent interior. Confit de Canard is a testament to the depth and complexity of French culinary traditions, offering a dining experience that’s both luxuriously indulgent and deeply comforting.
AuthorJulia ForesekCategoryFrench, Main Course, Slow Cooked & Braised DishesDifficultyIntermediateCure the Duck:
Rub the duck legs with salt. Place them in a shallow dish with garlic, thyme, bay leaves, peppercorns, and orange zest if using. Cover and refrigerate for 24-48 hours.
Rinse and Dry:
Rinse the salt and seasonings off the duck legs under cold water. Pat them dry with paper towels.
Slow Cook:
Preheat your oven to 250°F (120°C). Melt the duck fat in a Dutch oven or an oven-safe pot. Once melted, add the duck legs so they are completely submerged in the fat.
Place the pot in the oven and cook for 2 to 3 hours, or until the meat is very tender and almost falling off the bone.
Crisp the Skin (Optional but recommended):
To serve, remove the duck from the fat and place skin-side down in a hot skillet. Cook until the skin is crispy and golden brown.
Serve:
Serve hot with sides like roasted potatoes, a simple salad, or lentils.
Ingredients
Directions
Cure the Duck:
Rub the duck legs with salt. Place them in a shallow dish with garlic, thyme, bay leaves, peppercorns, and orange zest if using. Cover and refrigerate for 24-48 hours.
Rinse and Dry:
Rinse the salt and seasonings off the duck legs under cold water. Pat them dry with paper towels.
Slow Cook:
Preheat your oven to 250°F (120°C). Melt the duck fat in a Dutch oven or an oven-safe pot. Once melted, add the duck legs so they are completely submerged in the fat.
Place the pot in the oven and cook for 2 to 3 hours, or until the meat is very tender and almost falling off the bone.
Crisp the Skin (Optional but recommended):
To serve, remove the duck from the fat and place skin-side down in a hot skillet. Cook until the skin is crispy and golden brown.
Serve:
Serve hot with sides like roasted potatoes, a simple salad, or lentils.
Perfect Wine Pairing:
- Madiran: A full-bodied Madiran from Southwest France complements the rich, fatty flavor of the duck.
- Alternative: A robust Pinot Noir or a Grenache-based wine also pairs well, balancing fruit and acidity.
