World Flavors Cookbook

Confit de Canard

Duck legs slow-cooked in their own fat until impossibly tender, then crisped in a hot pan — the great duck preparation of Gascony.

Cuisine: France

Ingredients

• 4 duck legs
• 30g coarse sea salt
• 4 cloves garlic, sliced
• Fresh thyme, bay leaves
• 1kg duck fat or goose fat
• Black pepper

Instructions

1. Rub duck legs with salt, garlic, thyme, and pepper.
2. Cure uncovered in fridge for 24 hours.
3. Rinse and dry the legs.
4. Submerge in melted duck fat in a deep pot.
5. Cook in oven at 130C for 2.5-3 hours until very tender.
6. Pan-fry skin-side down until very crispy.