Confit de canard
Confit de canard, from above
Non vegGascony

Confit de canard

Duck legs cooked low and slow for hours, then crisped. Southwest France's treasure.

180 minTime
49 gProtein each
mildSpice
12hPlan ahead. Soak for 12 hours first; the 180 minutes come after.
Preserved in fat1 chapter · 1 min read

Make it your way

Grandma's wayDuck legs confit with sarladaise potatoes.
The original
883kcalsame
49 gproteinsame
5 gfibresame
180minutessame

Classic confit de canard.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Duck4 duck legs, about 1 kg
Salt2 tbsp coarse salt, rinsed off
Garlic2 cloves
Dried thyme1 tsp
Bay leaf (indian bay leaf)2
Black pepper½ tsp
Duck fat1 litre to cover, about 100 g clings
Potatofor pommes sarladaises
Flat leaf parsleychopped

Method

5 steps
  1. 1Rub the duck legs with salt, garlic, thyme, bay and pepper. Cover and chill overnight.
  2. 2Rinse the legs, pat dry, then submerge in melted duck fat in a snug pot.
  3. 3Cook in the oven at 120°C for 2 1/2 to 3 hours.
  4. 4Crisp the legs skin side down in a hot pan or at 220°C in the oven.
  5. 5Fry sliced potatoes in a little duck fat with garlic and parsley.
Serve it like this

Serve each leg skin side up on a bed of golden potatoes with parsley, plus a sharp salad.

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Make it a meal

What goes with Confit de canard: a bread or rice, a side, something to drink and something sweet.

Bread or rice Baguette150 min
Bread or rice Jeera rice30 min
With a main Cassoulet240 min
On the side Pommes boulangère90 min
On the side Céleri rémoulade20 min
To drink Chocolat chaud10 min
Something sweet Clafoutis50 min
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