Confit De Canard

  • Difficulty: Difficult
  • 3 hours and 10 minutes
  • 4 servings

This will take some time to prepare a la carte so, be prepared. It’s mainly about getting the duck meat ready by flavoring it with thyme, garlic, shallot, and plenty of salt, then refrigerating for 1-2 days. Then it’s all about slow cooking in duck fat. Serve the savory tender meat with some veggies on the side.

Ingredients Needed for Confit De Canard

1 shallot, chopped
4 garlic cloves, halved
6 fresh thyme sprigs
salt
2 bone-in duck legs (2 legs 5-ounce each)
2 duck wings (2 wings 4-ounce each)
pepper
1 cup duck fat (8 ounces)

How to Cook Confit De Canard

  1. 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.
  2. Add the duck fat to a heat-proof cooking pot over high heat. Melt it.
  3. 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.

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