Photograph of the finished Confit de canard

France · Đùi vịt confit

Confit de canard

3 hr 30 min Hands-on time + 12 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Duck thighs Duck thighs 4
  • Photograph of Pork fat Pork fat 1.1 lb
  • Photograph of Salt Salt 2.1 oz
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Thyme Thyme 0.1 oz
  • Photograph of Bay leaf Bay leaf 2 leaves
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Potato Potato 1.3 lb

Method

  1. 1 Rub coarse salt mixed with crushed garlic, thyme, and bay leaves onto the duck thighs, then refrigerate for 12 hours.
  2. 2 Rinse off the salt, pat the duck legs thoroughly dry, and then arrange them in a cast iron pot.
  3. 3 Melt the pork fat, pour it over the duck thighs until they are completely covered, and simmer over very low heat for 2 hours and 30 minutes until the meat is tender and falls apart.
  4. 4 Remove the duck legs from the pan and let them cool; fry the potatoes in the duck fat with garlic for 10 minutes.
  5. 5 Pan-fry the skin side of the duck thigh for 6 minutes until golden and crispy, then serve with potatoes.

With an appliance

  • Oven 4 hr

    Replace step 3: pour enough oil to cover the duck thighs, cover and cook on the middle rack of the oven at 120 degrees for 2 hours and 30 minutes; step 5 still sears the skin side for 6 minutes because the low oven temperature will not make the skin crispy.

Start cooking