Confit de canard is not just a classic of French cuisine; it’s the epitome of indulgence, much like many of their dishes. This traditional recipe involves a centuries-old method where duck is slow-cooked in its own fat over low heat for several hours. This process makes the meat so tender that, as the saying goes, it "melts in your mouth." After cooking, the duck can be preserved in its own fat, making it easy to store in the fridge for weeks—a convenient option for those days when you don’t have much time to cook.
Where Do We Begin? The recipe I used here was shared by my Erasmus friend, now a globe-trotter, the Frenchman Jérémy. In short, you’ll need over 24 hours if you want to treat yourself to this dish. But the result is worth every effort—this is truly an indulgent delight!
THE RECIPE:
In a bowl, rub the duck legs with coarse salt, pepper, a few sprigs of fresh (or dried) thyme, and 2-3 garlic cloves. Cover everything with plastic wrap and let the meat marinate in the refrigerator overnight, or for at least 24 hours if you have the time.
The meat has marinated. Now, rinse off the salt under cold running water, then pat the duck legs dry with paper towels. Submerge the legs in duck fat, ensuring they are completely covered. Add the thyme and garlic cloves. Bake everything in the oven at a low temperature (300-320°F / 150-160°C) for the next two to three hours, turning the legs every half hour to cook them evenly.
Once the duck legs are done, remove them from the oven, blot the excess fat from the surface with a paper towel, and transfer them to a skillet. Sear them lightly, just until they develop a beautiful, crispy crust.
WHAT TO SERVE WITH:
Traditionally, confit de canard is served with pommes de terre à la sarladaise. It may sound fancy, but these are simply potatoes roasted in duck fat. Prepare them using the same process and seasonings: salt, pepper, thyme, or herbs de Provence, along with three cloves of garlic. You can also pair confit de canard with green beans, Vichy carrots, red cabbage, or a simple, fresh green salad. And, of course, it wouldn’t be complete without a robust red wine, in true French spirit!
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