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Confit de Canard

Yields4 ServingsPrep Time20 minsCook Time3 hrsTotal Time3 hrs 20 mins

 4 duck legs with thighs
 4 cups duck fat (you may use a combination of duck fat and lard if needed)
 2 tablespoons salt
 4 garlic cloves, smashed
 4 sprigs of fresh thyme
 2 bay leaves
 1 teaspoon black peppercorns
 Optional: 1 tablespoon orange zest
1

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.

2

Rinse and Dry:

Rinse the salt and seasonings off the duck legs under cold water. Pat them dry with paper towels.

3

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.

4

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.

5

Serve:

Serve hot with sides like roasted potatoes, a simple salad, or lentils.

Nutrition Facts

0 servings

Serving size

180g

Amount per serving
Calories1100
% Daily Value *
Total Fat 110g142%

Saturated Fat 35g175%
Sodium 600mg27%
Total Carbohydrate 2g1%
Protein 35g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.