Confit de canard, or duck confit, is a celebrated French dish featuring duck legs slowly cooked in their own fat until meltingly tender on the inside and irresistibly crispy on the outside. This dish is a hallmark of French country cooking, prized for its rich flavor and luxurious texture. Though it requires patience, the results are well worth the effort.
The Origins of Confit de Canard
The word “confit” comes from the French verb confire, meaning “to preserve.” The confit method originated in Gascony, in the southwest of France, where it was developed as a way to preserve duck, goose, and other meats before refrigeration existed. The process involves curing the duck with salt, herbs, and spices, then slowly cooking it submerged in its own fat at a low temperature. This not only tenderizes the meat but also creates an anaerobic environment that keeps it safe and delicious for months.
Confit de canard became a staple of Gascon cuisine, often featured in hearty dishes like cassoulet. Today, it’s considered a classic of French gastronomy and can be found in restaurants and homes across France and beyond.
Ingredients
4 duck legs (with thighs attached)
1/4 cup coarse sea salt
1 tablespoon black peppercorns
1 bunch fresh thyme
1 onion, sliced (unpeeled is fine)
1 head garlic, coarsely chopped (unpeeled)
1 quart rendered duck fat (or enough to fully submerge the duck legs)
Step-by-Step: How to Make Confit de Canard
1. Cure the Duck Legs
Toss the duck legs with salt, peppercorns, thyme, onion, and garlic in a large bowl. Cover with plastic wrap and refrigerate for 1–3 days. This step infuses flavor and draws out moisture, helping to preserve the meat.
2. Prepare for Cooking
Preheat the oven to 250°F (120°C). Rinse the duck legs to remove excess salt and pat dry with paper towels. Place the legs in a large Dutch oven or ovenproof dish and cover completely with duck fat.
3. Slow Cook
Bake the duck legs in the fat for about 2.5–3 hours, until the meat is tender and almost falling off the bone. Let the duck cool in the fat. If not serving immediately, store the legs submerged in fat in the refrigerator for up to several weeks.
4. Crisp the Skin
To serve, heat a nonstick skillet over low heat with a spoonful of duck fat. Place the duck legs skin-side down and cook slowly until the skin is golden and crispy, about 10 minutes. Flip and heat through.
5. Serve
Serve the crispy duck confit with sautéed potatoes, a green salad, or as part of a classic cassoulet. The leftover duck fat is perfect for roasting vegetables or potatoes.
Why Confit de Canard Is Special
Confit de canard is more than just a dish—it’s a testament to the ingenuity of French country cooking. Developed as a means of preservation, it has become a symbol of culinary excellence, celebrated for its rich, savory flavor and melt-in-your-mouth texture. Whether enjoyed on its own or as part of a hearty casserole, duck confit brings a taste of Gascony’s history and tradition to your table.
