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.
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