Confit de Canard
PrintConfit de Canard
Confit de Canard is a French specialty where duck legs are slowly cooked in their own fat until meltingly tender. The result is a rich, flavorful dish with crispy skin that’s perfect for a decadent meal.
- Total Time: 3 h
- Yield: 4 portions 1x
- Category: Medium
Ingredients
Units
Scale
- 4 duck legs
- 4 cups duck fat (or vegetable oil)
- 4 cloves garlic, minced
- 2 sprigs thyme
- 2 bay leaves
- Salt and pepper
Instructions
- Preheat oven to 120°C (250°F).
- Season duck legs generously with salt and pepper. Rub with minced garlic.
- In a large ovenproof dish, arrange duck legs with thyme and bay leaves.
- Pour duck fat over the legs until they are fully submerged.
- Cover the dish with foil and bake for 2.5 hours, until the duck is tender and falling off the bone.
- Carefully remove duck legs from the fat and crisp them up in a hot pan before serving. Enjoy!
