Duck Confit (confit De Canard)
Duck Confit, or Confit de Canard, is a classic French dish that involves slow-cooking duck legs in their own fat until they are meltingly tender. This traditional method of preserving meat results in a rich and flavorful dish that is perfect for a special occasion or a luxurious meal at home.
Ingredients
- 4 duck legs
- 1 kg duck fat
- 4 garlic cloves, crushed
- 4 sprigs of thyme
- Coarse salt
- Freshly ground black pepper
Instructions
- Season the duck legs with salt, pepper, crushed garlic, and thyme. Let them marinate in the refrigerator for 12 hours.
- Preheat the oven to 225°F (110°C).
- Melt the duck fat in a large ovenproof pot over low heat. Add the duck legs, making sure they are completely submerged in the fat.
- Cover the pot and transfer it to the oven. Cook for 2 hours, until the duck is very tender.
- Remove the pot from the oven and let the duck legs cool in the fat.
- When ready to serve, reheat the duck legs in a hot oven until the skin is crispy and the meat is heated through.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 25g
- Fat
- 35g
- Carbohydrates
- 0g
Supplies
Ovenproof pot
Tools
Oven
Serving suggestions
Serving suggestions: Serve the duck confit with roasted potatoes and a green salad for a classic French meal.
Tips & tricks
Tips: Make sure to save the duck fat after cooking the confit. It can be strained and reused for future confit recipes or for cooking potatoes and other vegetables for extra flavor.
Cost
$25