Confit de Canard
Duck cured with salt and slow-cooked in its own fat.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Rub the duck legs generously with the coarse sea salt, smashed garlic, crushed peppercorns, crumbled bay leaves, and thyme. Place in a non-reactive dish, cover, and refrigerate for 24-36 hours to cure.
- 2
Preheat the oven to 225°F (110°C). Rinse the duck legs thoroughly under cold water to remove the salt and pat completely dry with paper towels.
- 3
Place the duck legs snugly in an oven-proof pot. Pour the melted duck fat over them until they are completely submerged.
- 4
Cover the pot and transfer to the oven. Cook slowly for 2.5 to 3 hours, until the meat is exceedingly tender and yields easily when pierced with a skewer.
- 5
Let the duck cool completely in the fat. Store in the refrigerator submerged in the fat for up to a month to mature the flavor.
- 6
To serve, extract a leg from the solid fat, scrape off the excess, and pan-fry skin-side down over medium heat until the skin is shatteringly crisp and golden brown (about 8-10 minutes). Flip to warm the meat through.
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