Confit de Canard

Confit de Canard (Duck Confit) for Two

Preparation Time: 15 minutes
Cooking Time: 2 hours

Equipment Needed

• Heavy-bottomed oven-safe pot or Dutch oven
• Oven

Ingredients

• 2 duck legs (preferably duck confit legs, or you can make your own confit)
• 4 cloves garlic, peeled and lightly crushed
• 4 sprigs fresh thyme
• 1 bay leaf
• Coarse sea salt
• Freshly ground black pepper
• 2 cups duck fat (enough to fully submerge the duck legs)

Preparation

1. Preheat the Oven:
   • Preheat your oven to 300°F (150°C).
2. Prepare the Duck Legs:
   • Pat the duck legs dry with paper towels.
   • Season them generously with coarse sea salt and freshly ground black pepper on both sides.
3. Layering in the Pot:
   • In a heavy-bottomed oven-safe pot or Dutch oven, place half of the duck fat on the bottom.
   • Arrange the duck legs in the pot, skin-side down.
   • Add the crushed garlic cloves, thyme sprigs, and bay leaf around the duck legs.
   • Pour the remaining duck fat over the top of the duck legs, ensuring they are completely submerged.
4. Slow Cooking:
   • Place the pot uncovered in the preheated oven.
   • Cook for 2 hours, or until the duck meat is very tender and almost falling off the bone. The skin should be golden brown and crispy.
5. Finishing:
   • Once cooked, remove the pot from the oven.
   • Carefully lift the duck legs out of the fat and place them on a plate lined with paper towels to drain excess fat.
6. Serving:
   • Serve the Confit de Canard hot, accompanied by roasted potatoes, salad, or braised greens.
   • Optionally, you can crisp up the skin further by placing the duck legs under a broiler for a few minutes before serving.

Note:

• Confit de Canard can be prepared in advance and stored in the refrigerator for several days. To store, place the duck legs in a container and pour the rendered fat over them to cover completely. Reheat in a low oven before serving.