Confit de Canard (Slow-Cooked Duck Leg Confit)
Why this recipe works
- Classic confit method: A short salt cure seasons the duck before it cooks gently in fat, giving the meat its characteristic tenderness and rich flavour.
- Crisp skin, tender meat: Slow cooking keeps the duck succulent, while a final pan-crisping step turns the skin deep golden and crisp.
- Built for making ahead: The cooked legs can be cooled and stored under their fat, then reheated and crisped just before serving.
Get the most out of this recipe
Timing notes
- Allow time for curing: The duck needs 12 to 24 hours in the salt, garlic and herbs before cooking, so plan to start the recipe the day before serving.
- Crisp just before serving: For the best contrast between crackling skin and tender meat, crisp the duck legs shortly before they go to the table.
Texture tips
- Keep the fat gentle: The duck fat should stay at a bare simmer during the oven cook; vigorous bubbling can make the meat dry rather than silky.
- Dry the surface before crisping: Let excess fat drip from the duck legs before they go into the pan so the skin fries cleanly instead of steaming.
Make-ahead tips
- Cook ahead: Cool the cooked duck legs completely in their fat, then store them submerged in an airtight container until needed.
- Reheat before crisping: Warm the duck through in a 160°C (320°F) oven until piping hot, then finish skin-side down in a hot pan.
- Freezer-friendly: The cooked confit can be frozen after cooling, ideally stored with enough duck fat to protect the meat from drying out.
Authenticity notes
- Traditional preservation roots: Confit is a classic French technique in which salted meat is cooked slowly in fat; here it is used to give duck legs their signature richness and tenderness.
- Classic accompaniments: Potatoes cooked with a little duck fat and a simple green salad are natural pairings, balancing the richness of the duck.
Equipment you'll need
Ingredients
Duck confit
Potatoes
Instructions
- Crush the black peppercorns with a mortar and pestle. Peel and lightly crush the garlic cloves. Pat the duck legs dry.
- Rub the duck legs all over with the coarse sea salt and crushed peppercorns, then tuck the garlic, thyme and bay leaves around them. Cover and chill for 12 to 24 hours to lightly cure.
- Heat the oven to 120°C (250°F). Brush off excess salt and aromatics from the duck, then arrange the legs snugly in a dutch oven. Melt the duck fat gently and pour over so the legs are fully submerged.
- Cook, uncovered, for 2 hours 30 minutes to 3 hours, until the meat is very tender and a skewer slides in easily near the joint. Keep the fat at a bare simmer; it should not bubble vigorously. Remove from the oven and let the legs cool in the fat for 20 minutes.
- While the duck cools, peel the potatoes and cut into chunky pieces. Simmer in salted water for 12 to 15 minutes until just tender, then drain well. Return to the pan for 1 minute over low heat to steam-dry.
- Lift the duck legs from the fat and let excess drip off; discard the thyme and bay leaves clinging to the skin. Heat a large frying pan over medium heat and place the legs skin-side down. Cook for 6 to 10 minutes until the skin is deep golden and crisp, then turn for 1 to 2 minutes to warm through.
- Spoon 3 to 4 tablespoons of the duck fat into the potato pan and toss the potatoes over medium-high heat until lightly crisped at the edges, 5 to 7 minutes. Taste and season with a pinch more coarse sea salt if needed. Serve the confit with the potatoes.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For the cleanest flavour, keep the duck fat at a very gentle simmer during cooking; vigorous bubbling can dry the meat.
- If serving vulnerable groups, ensure the duck is cooked until the meat is fully tender and piping hot when reheated.
Substitutions
- Replace Fresh thyme with 1 tsp dried thyme, rubbing it into the duck with the salt.
- Replace Black peppercorns with 1 tsp ground black pepper, mixed into the salt before rubbing.
Storage
- Refrigerate up to 4 days
- Cool the duck legs completely, then store submerged in duck fat in an airtight container. Reheat in a 160°C (320°F) oven until piping hot, then crisp the skin in a hot pan.
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Recipe overview
- Servings: 4 servings
- Total time: 4h 20min (35min active)
- Difficulty: Medium
- Cuisine: French
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