World Flavors Cookbook

Confit de Canard

Duck legs cured in salt and slow-cooked in their own fat until the meat is meltingly tender and the skin is shatteringly crisp.

Cuisine: France

Ingredients

• 4 duck legs
• 1kg duck fat
• 4 tbsp coarse sea salt
• 4 cloves garlic, 4 sprigs thyme
• Black peppercorns

Instructions

1. Rub duck legs with salt and herbs. Cure in the fridge for 24 hours.
2. Wipe off salt. Place in a deep dish and cover completely with melted duck fat.
3. Slow-cook at 100°C for 3 hours until meat pulls away from the bone.
4. To serve, crisp the skin in a hot pan or oven until golden brown.