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Confit de Canard

Serves 4 to 6 Entree meat

Confit de Canard

Confit de Canard is a staple of Gascony's everyday cuisine, where its rich aroma has long been a summons for family and friends to gather around the table. This home-style version captures the essence of rural French cooking, offering a direct and generous taste that resonates with the spirit of the region.

The dish unfolds with succulent duck legs, gently infused with garlic, thyme, and bay leaves, each bite imbued with the earthy undertones of black peppercorns and coarse salt. As the duck luxuriates in its own rendered fat, it achieves a tender, melt-in-the-mouth texture that epitomizes comfort and satisfaction.

Ingredients

  • 4duck legs
  • 800 gduck fat
  • 4 clovesgarlic
  • 4 sprigsthyme
  • 2bay leaves
  • 2 tbspcoarse salt
  • 1 tspblack peppercorns

Method

  1. Begin by seasoning the 4 duck legs generously with 2 tablespoons of coarse salt and 1 teaspoon of black peppercorns. Rub the seasoning into the skin and meat, ensuring even coverage. Let the duck legs rest for at least 1 hour in the refrigerator to allow the flavors to penetrate the meat.
  2. Preheat your oven to 120°C (250°F). In a large, heavy-bottomed pot or Dutch oven, melt 800 grams of duck fat over low heat. Once the fat is fully melted and warm, add the duck legs skin-side down in batches, ensuring they are not overcrowded. Brown the duck legs until the skin is golden and crisp, about 5-7 minutes per side. This step is crucial for developing flavor.
  3. Remove the browned duck legs and set them aside. In the same pot, add 4 cloves of garlic, lightly crushed, 4 sprigs of thyme, and 2 bay leaves. Allow these aromatics to cook in the rendered fat for about 2 minutes, releasing their fragrance and infusing the fat with flavor.
  4. Return the duck legs to the pot, ensuring they are fully submerged in the duck fat. If necessary, rearrange the legs so they fit snugly. Cover the pot with a lid and transfer it to the preheated oven. Cook the duck legs slowly for about 2 to 3 hours, until the meat is tender and easily pulls away from the bone. The fat should gently bubble, not boil, during this time.
  5. Once the duck is tender, carefully remove the pot from the oven. Let the duck legs rest in the fat for about 20 minutes, allowing the flavors to meld and the meat to firm up slightly. Taste the confit and adjust the seasoning if necessary, adding a touch more salt if desired.
  6. To serve, gently lift the duck legs out of the fat, allowing any excess to drain off. Place them on a serving platter. Traditionally, Confit de Canard is accompanied by simple potatoes or a green salad, allowing the rich flavors of the duck to shine.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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