ReceptnaptárDuck confit (confit de canard)
Confit de canard is the legendary preserving method and specialty of southwestern France (Gascony): salted duck legs slowly cooked in their own fat until tender. Crisp outside, melting and tender inside, and the fat keeps it well. A little preparation, a big reward.
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Ingredients
Method
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- Rub the duck legs with the salt and pepper, add the garlic, thyme and bay leaves, cover and refrigerate for 24 hours.
- The next day, rinse the legs and pat them very thoroughly dry.
- Preheat the oven to 120 °C (fan oven 110 °C). Melt the fat slowly.
- Pack the legs tightly in a deep ovenproof dish, pour over the melted fat to cover completely, and cover.
- Cook for 3-3.5 hours until the meat is tender and nearly falls off the bone (a skewer slides in easily).
- Before serving, lift the legs out of the fat and fry skin-side down in a hot pan for 5-6 minutes until crisp. Strain the fat and keep it in the fridge for months.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Pat dry thoroughly after curing.
- Cook at a low temperature.
- Strain and keep the fat.
- Best with potatoes roasted in duck fat.
Frequently asked questions
How long does it keep?
In fat, refrigerated and airtight, 2-3 months.
Without the fat?
Not a true confit, but slow-roasting under foil also gets the legs tender.
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