Confit de Canard (Duck Confit) Recipe – French Special
Duck Confit, or Confit de Canard, is a timeless French classic that showcases the art of slow cooking. This dish features duck legs marinated with garlic, thyme, and spices, then gently cooked in their own fat until meltingly tender. A staple of French country cooking, Duck Confit is prized for its rich flavor, crisp golden skin, and fall-off-the-bone texture. While traditionally prepared as a method of preservation, today it is enjoyed as an elegant main course served with sautéed potatoes, roasted vegetables, or a fresh salad. The long, slow cooking process and overnight marinating create deep flavors, making Duck Confit one of the most beloved dishes in French cuisine.
- Prep Time20 min
- Cook Time2 hr
- Total Time2 hr 20 min
Confit de Canard Ingredients:
- 4 duck legs (with thighs attached)
- 2–3 tbsp coarse sea salt
- 4 garlic cloves, sliced
- 2–3 sprigs fresh thyme
- 2 bay leaves
- 1 tsp black peppercorns, crushed
- 4 cups duck fat (enough to fully submerge duck legs)
Confit de Canard Instructions:
Rub duck legs generously with sea salt, garlic, thyme, bay leaves, and peppercorns.
Cover and refrigerate overnight (12–24 hours) to marinate and cure.
Preheat oven to 120°C (250°F).
Rinse off excess salt and herbs, then pat duck legs dry.
Place duck legs in an ovenproof dish, cover completely with duck fat.
Cook slowly in the oven for 2–3 hours until meat is tender and easily pulls from the bone.
Remove duck legs from fat; cool slightly.
For serving, crisp skin by pan-frying or broiling until golden and crisp.
Serve with sautéed potatoes, roasted vegetables, or a fresh salad.
Recipe Notes :
Marinating Tip: For the best flavor, let the duck legs cure with salt and herbs for a full 24 hours.
Cooking Fat: Duck fat is essential for authentic confit—save and reuse it for roasting potatoes.
Texture Perfection: After slow cooking, always crisp the skin in a hot pan or under a broiler for that signature crunch.
Storage: Confit can be stored submerged in fat in the fridge for up to a month, making it a perfect make-ahead dish.
Serving Suggestions: Pair Duck Confit with garlicky sautéed potatoes, green beans, or a light salad to balance its richness.
