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Le Chaudron recipe
Manchons de canard confits maison
Homemade duck wing confit
⏱ 30 minServes 4Medium320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4duck wings
200 g (7 oz)coarse salt
1.5 kg (3.3 lb)duck or goose fat
a few sprigs thyme
2 leavesbay leaves
- 4 duck wings
- 200 g (7 oz) coarse salt
- 1.5 kg (3.3 lb) duck or goose fat
- a few sprigs thyme
- 2 leaves bay leaves
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Arrange the duck wings in a dish, meat side up. Strip the thyme leaves and finely crumble the bay leaf over the meat. Cover generously with coarse salt, cover the dish with plastic wrap and refrigerate overnight.
- The next day, melt the duck fat over very low heat in a large Dutch oven, then turn off the heat and let cool slightly. Meanwhile, rinse the wings well under cold water to remove all the salt, thyme and bay, then drain thoroughly.
- Put the wings in the warm fat and slowly bring to a simmer over medium heat. As soon as it bubbles, turn the heat to the minimum to keep a very gentle simmer. Cook about 2 hours, skimming often, until the meat and skin pull away on their own at the top of the wings. Never let it boil hard, so the meat stays tender.
- Put the cooked wings in a sterilized 1 L (1 qt) jar and cover completely with strained cooking fat. Seal the jar, place it in a canner or a stockpot of water and process for 1 hour at 100 °C (212 °F). Let the jars cool completely in the water before removing.
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