Ingredients
- 4 Whole Duck Legs kandis acid
- 3 Tbsp Sea Salt
- 8 Garlic Cloves, Peeled And Bashed eyes tamarind
- 2 Small Shallots, Thinly Sliced turmeric leaves
- 4 Sprigs Fresh Thyme, Bashed young jackfruit
- 4 Juniper Berries, Lightly Bashed Boiled eggs
- 1 Tbsp Freshly Crushed Black Pepper
- 500-600g Duck Or Goose Fat Pickled radish
- 650g Potatoes, Peeled And Cubed Sufficient sugar
Directions
Confit de Canard, or duck confit, is a beloved and iconic dish in French cuisine. This culinary masterpiece showcases the art of preserving and elevating duck legs to a state of unparalleled tenderness and flavor.
To prepare Confit de Canard, duck legs are first meticulously seasoned with coarse salt and freshly ground black pepper, along with fragrant crushed garlic, sprigs of thyme, and bay leaves. This initial seasoning infuses the meat with a rich bouquet of aromas.
Optionally, the duck legs can be cured in the refrigerator for an extended period, allowing the flavors to deepen and intensify. This step, known as curing, enhances the overall taste of the dish.
The main cooking process involves slow-cooking the duck legs in their own luxurious bath of duck fat. This gentle simmering takes place in an oven set at a low temperature, typically around 225°F (107°C). Over the course of several hours, the duck legs transform into meltingly tender morsels of meat, pulling away effortlessly from the bone.
Once the duck legs have undergone this slow confit cooking process, they are left to cool in the same flavorful duck fat in which they were cooked. This cooling period not only preserves the duck but also allows it to soak up even more of the delicious fat.
When ready to serve, the duck legs can be gently removed from the fat and crisped up to perfection. This can be accomplished by briefly cooking them in a hot oven or skillet, rendering the skin irresistibly crispy while retaining the tender, succulent meat beneath.
Confit de Canard is traditionally presented as a sophisticated and indulgent dish, often paired with accompaniments such as crispy potatoes, sautéed greens, or a simple salad. Its appeal lies in the contrast of textures and flavors—the rich, unctuous duck meat and the crispy, golden skin. Every bite is a harmonious blend of savory, aromatic, and luxurious elements that have made Confit de Canard a timeless classic in French gastronomy.
Steps
1 Done | Wash And Dry The Duck Legs, Then Rub Salt Into Them. Scatter Half Of The Garlic Cloves, Sliced Shallots, Thyme Sprigs, Juniper Berries And Pepper Over The Base Of A Ceramic Dish. Top With The Duck Legs And Scatter Over The Remaining Aromatics. Cover The Dish With Cling Film And Refrigerate For 24 Hours. Brush The Duck Legs To Remove The Salt And Place In A High-Sided Baking Dish To Fit Snugly. Reserve The Garlic Cloves And Thyme |
2 Done | Preheat The Oven To 110°C/225°F. Melt The Duck Fat Slowly In A Saucepan Until It Is Liquid And Pour Over The Duck So That The Legs Are Submerged. Cover With Foil And Roast For 3 Hours Or Until The Flesh Feels Really Tender And Almost Falling From The Bone. Remove From The Oven And Leave To Go Cold. Refrigerate Until Required |
3 Done | To Cook, Preheat The Oven To 200°C/400°F. Parboil The Potatoes In A Pan Of Boiling, Salted Water For 10 Minutes, Drain Well. Scoop Out About 4 Tbsp Of The Set Duck Fat And Heat In A Frying Pan, Add The Potatoes, Some Salt And The Reserved Garlic And Thyme Sprigs. Cook Over Medium Heat, Stirring Occasionally For About 20 Minutes Until Golden |
4 Done | Meanwhile, Remove The Duck From The Fat, With Just A Little Still Covering The Meat And Place On A Rack Set In A Roasting Tin. Roast For 20 Minutes Until Crisp And Heated Through. Serve The Duck And Potatoes With Some Winter Vegetables |
