Ingredients Needed for Confit De Canard
1 shallot, chopped
4 garlic cloves, halved
6 fresh thyme sprigs
2 bone-in duck legs (2 legs 5-ounce each)
2 duck wings (2 wings 4-ounce each)
1 cup duck fat (8 ounces)
How to Cook Confit De Canard
- Add the shallot, garlic, fresh thyme, duck legs, and duck wings to a bigger bowl. Season with salt and pepper, then mix using your hands. Cover with plastic wrap and refrigerate for 1-2 days.
- Add the duck fat to a heat-proof cooking pot over high heat. Melt it.
- Add the duck legs and wings, season with salt and pepper, and cover with the lid. Get the pot into the oven and bake for 3 hours at 300⁰F/150⁰C.