Confit de canard maison

Name: Confit de canard maison
Total time: 300 min
Yield: Serves 6
Cuisine: Gascony
Ingredients: 6 fattened duck legs; 100 g (3½ oz) coarse salt; 4 sprigs of thyme; 3 bay leaves; 5 garlic cloves, crushed; 1 tablespoon cracked pepper; 1.5 kg (3.3 lb) duck fat

Homemade duck confit

⏱ 300 minServes 6Medium520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

6fattened duck legs
100 g (3½ oz)coarse salt
4 sprigsthyme
3 leavesbay leaf
5 clovesgarlic, crushed
1 tablespooncracked pepper
1.5 kg (3.3 lb)duck fat

6 fattened duck legs
100 g (3½ oz) coarse salt
4 sprigs thyme
3 leaves bay leaf
5 cloves garlic, crushed
1 tablespoon cracked pepper
1.5 kg (3.3 lb) duck fat

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

Cast-iron Dutch oven

Kitchen thermometer

Glass preserving jars

Cast-iron or carbon-steel skillet

Chef’s knife

03 — Method

Rub the duck legs with coarse salt, thyme leaves, crumbled bay leaf, garlic and pepper.
Put them in a dish, cover and leave to cure in the fridge for 24 hours.
Rinse the legs in clean water and pat them dry carefully.
Melt the duck fat in a large Dutch oven.
Lower the legs into the melted fat; they must be completely submerged.
Cook for 2½ hours over very low heat: the fat should not simmer (85–90 °C / 185–195 °F maximum).
Check for doneness: the meat should come away from the bone.
Store the legs in jars, covered with fat (they keep for several months).
To serve: cook in a skillet for 5 minutes per side to render the fat, until the skin is golden and crisp.
Serve with Sarlat-style potatoes and a gizzard salad.