French
Confit de canard
Duck legs are cured with coarse salt, garlic, thyme, and bay, then slowly poached in duck fat until tender. The skin is crisped just before serving, giving the classic contrast of crackling skin and rich, yielding meat.
Watch it madeBon Appétit · 4:50
Ingredients
- Duck legs2 whole legs
- Coarse sea salt30g
- Garlic cloves, lightly crushed3
- Fresh thyme4 sprigs
- Bay leaves2
- Black peppercorns, lightly crushed1 tsp
- Duck fat700g to 900g, enough to submerge
Method
- Pat the duck legs dry and trim any excess ragged fat, keeping the skin intact.
- Rub the duck legs all over with the coarse salt, then place them in a dish with the garlic, thyme, bay leaves, and crushed peppercorns.
- Cover and refrigerate for 12 to 24 hours to cure.
- Remove the duck legs from the cure, wipe off the salt and aromatics, rinse very briefly if heavily salted, and dry thoroughly with paper towels.
- Melt the duck fat gently in a heavy pot just large enough to hold the legs in one layer.
- Add the duck legs skin-side up, making sure they are fully submerged in the fat.
- Cook uncovered over very low heat, or in a 95°C oven, for 2 1/2 to 3 hours, until the meat is tender and a skewer passes through easily without the fat boiling.
- Lift the duck legs carefully from the fat and let them drain on a rack for 10 minutes.
- Heat a dry skillet over medium heat and place the duck legs skin-side down.
- Cook for 6 to 8 minutes, pressing lightly, until the skin is deeply golden and crisp.
- Turn the legs briefly to warm the flesh side, then serve immediately.
Common questions
Can I substitute duck fat with another fat for confit de canard?
Duck fat is best for flavor and texture. If you must substitute, use very neutral goose fat or a blend of goose fat and mild oil. Avoid strongly flavored oils; they change the classic taste and can smoke more easily.
How long should I cure the duck legs before confiting?
A 12-hour cure is enough for a lighter salt flavor; 24 hours gives a firmer, more seasoned result. Don’t go much longer unless you reduce the salt, or the meat may taste overly salty and cure too deeply.
What are the most common mistakes when making duck confit?
The biggest mistakes are too much heat, which fries instead of confits, and not drying the legs well after curing. Also avoid over-salting, crowding the pot, or letting the duck skin sit above the fat during cooking.
How do I store duck confit and how long does it keep?
Cool the legs, then store them fully covered in strained duck fat in the fridge. Properly sealed, they keep well for up to 2 weeks, often longer. For longer storage, freeze them in fat in airtight containers.
What is the best way to serve duck confit?
Reheat gently, then crisp the skin in a hot dry skillet or under the broiler. Serve with potatoes, lentils, a bitter green salad, or roasted vegetables. The rich meat also pairs well with sharp mustard or a bright vinaigrette.