Confit de canard périgourdin

Name: Confit de canard périgourdin
Total time: 240 min
Yield: Serves 4
Cuisine: Périgord
Ingredients: 8 fattened duck legs (200 g (7 oz) each); 2 kg (4.4 lb) duck fat; 200 g (7 oz) coarse Guérande sea salt; 4 garlic cloves, crushed; 1 bunch of fresh thyme; 2 bay leaves; 2 tsp ground black pepper

Duck confit from Périgord

⏱ 240 minServes 4Medium520 kcal

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

01 — Ingredients4 servings

8fattened duck legs200 g (7 oz) each
2 kg (4.4 lb)duck fat
200 g (7 oz)coarse Guérande sea salt
4 clovesgarlic, crushed
1bunch of fresh thyme
2 leavesbay leaf
2 tspground black pepper

8 fattened duck legs 200 g (7 oz) each
2 kg (4.4 lb) duck fat
200 g (7 oz) coarse Guérande sea salt
4 cloves garlic, crushed
1 bunch of fresh thyme
2 leaves bay leaf
2 tsp ground black pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large cast-iron Dutch oven (28 cm / 11 in across)

1 large 3 L (3 qt) stainless-steel bowl

1 fan oven (140 °C / 275 °F)

1 fine-mesh strainer for the fat

1 probe cooking thermometer

4 sterilized glass jars (500 ml / 1 pint)

1 sturdy wooden spoon

paper towels

03 — Method

Rub the duck legs generously with the coarse salt, crushed garlic, thyme and pepper, massaging it in well.
Put the salted legs in the bowl, cover with plastic wrap and refrigerate for 24 hours so the flavors soak in.
The next day, gently rinse the legs in cold water, then pat them dry carefully with paper towels.
Melt the duck fat in the Dutch oven over low heat until it reaches 80 °C (176 °F) on the thermometer.
Submerge the legs in the melted fat with the bay leaves, then cook uncovered in the oven at 140 °C (275 °F) for 3 hours.
The confit is ready when the meat comes away from the bone easily with a fork and stays meltingly tender.
Pack the legs into the sterilized jars and cover them completely with hot strained fat to preserve them.