Entree: France – Gascony – Confit de canard (Duck confit (slow-cooked preserved duck legs))

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 2 hrs 45 min

Total 2 hrs 55 min

Ingredients

4 whole duck legs, about 900 g gross bone-in; estimated edible cooked duck meat and skin: 540 g (60% yield assumption)
Kosher salt, 30 g
Black peppercorns, crushed, 15 g
Garlic, smashed, 12 g
Fresh thyme, 4 g
Bay leaves, 2 g
Duck fat, 960 ml plus extra as needed to cover; estimated 900 g for 960 ml, excluding extra
Salt and freshly ground black pepper, to taste; quantity not specified

Instructions

1. Pat the duck legs dry. Mix the kosher salt, crushed black peppercorns, garlic, thyme, and bay leaves; rub over the legs. Arrange in a single layer in a dish, cover, and refrigerate for 12–24 hours.
2. Rinse the cure from the legs under cold water and pat thoroughly dry. Remove excess garlic and herbs. Preheat the oven to 107°C (225°F).
3. Arrange the legs snugly in a heavy ovenproof pot or deep roasting pan. Pour melted duck fat over them until fully submerged. Bring to a gentle simmer on the stovetop, cover, and transfer to the oven.
4. Cook for about 2½–3 hours, until the meat is very tender and pulls from the bone. Cool in the fat. Refrigerate submerged in fat in a sealed container, or proceed to finish for serving.
5. To serve, remove the legs from the fat and drain. Reheat skin-side up in a skillet or under the broiler for 5–8 minutes, until the skin is crisp. Season with salt and freshly ground black pepper to taste and serve immediately.