Confit de canard is a venerable dish hailing from the Gascony region of France. This sumptuous recipe involves slowly cooking duck legs in their own fat until they are meltingly tender, with a flavor that is both deep and nuanced. The method of confit, an age-old preservation technique, results in a dish that is cherished for its rich texture and robust taste.
Prep Time: 24 hours for curing (optional)
Cook Time: 2-3 hours
Total Time: 26-27 hours (with curing), 2-3 hours (without curing)
Serves: 4
Ingredients:
- 4 duck legs
- 4 cups duck fat
- 2 tablespoons coarse salt
- 4 cloves of garlic, smashed
- 1 teaspoon black peppercorns
- 4 sprigs of thyme
- Bay leaves
Instructions:
- Optional: Rub duck legs with coarse salt and refrigerate for 24 hours to cure.
- Preheat your oven to 225°F (105°C).
- Rinse the salt from the duck legs and pat dry. Place them in a single layer in a deep baking dish.
- Add the garlic, peppercorns, thyme, and bay leaves. Pour duck fat over the legs, ensuring they are completely submerged.
- Cook in the oven for 2 to 3 hours until the meat is very tender and pulls away from the bone.
- Remove the duck from the fat and broil before serving for a crispy skin.
The result is a dish that is both rustic and refined, perfect for a special occasion or a comforting weekend meal. Confit de canard is a testament to the beauty of French cooking, where time-honored techniques transform simple ingredients into culinary masterpieces.