Description
Enjoy authentic Classic Duck Confit (Confit de Canard) with tender, slow-cooked duck legs in rich duck fat. This traditional French recipe delivers crispy skin and succulent meat. Perfect for elegant dinners and French bistro-style meals at home.
Ingredients
-
2 duck legs (confit canard tin or fresh)
-
Salt
-
2 garlic cloves, smashed
-
1 sprig thyme
-
1 bay leaf
-
Duck fat (or fat from the confit tin)
-
Black pepper
Instructions
1. Cure the Duck (Skip if using confit tin)
Rub duck legs with salt, garlic, thyme, and bay leaf. Chill 12–24 hrs.
2. Rinse & Dry
Rinse off cure. Pat legs very dry.
3. Slow Cook in Fat
Place duck in deep pan. Cover fully with duck fat. Simmer at low heat (90–100°C) for 2–3 hrs until very tender.
4. Cool in Fat
Let cool completely in fat for storage or immediate use.
5. Preheat Oven
Heat oven to 220°C (425°F).
6. Crisp the Duck
Remove legs from fat, wipe excess. Roast skin-side up 20–25 min until golden and crispy.
7. Serve
Plate hot, with lentils, salad, or potatoes.
8. Store Leftovers
Keep leftover duck submerged in fat, refrigerated.
