Confit de Canard

Indulge in the rich, tender flavors of Confit de Canard, a classic French dish where duck legs are slowly cooked in their own fat, creating a melt-in-your-mouth experience. Perfect for a cozy dinner or a special occasion.

• 4 legs duck legs
• 1 cup duck fat
• 2 teaspoons kosher salt
• 1 teaspoon black peppercorns
• 2 sprigs thyme
• 4 cloves garlic
• 2 bay leaves dried bay leaves

Method

1. 1

   Start by seasoning the duck legs all over with kosher salt and pepper. Let them sit at room temperature for about 1 hour.

2. 2

   In a large pot, melt the duck fat over low heat until it is completely liquid.

3. 3

   Add the seasoned duck legs to the pot, ensuring they are fully submerged in the fat. Add the thyme, garlic, peppercorns, and bay leaves.

4. 4

   Cover the pot and cook on low heat for about 2 to 3 hours, or until the duck is tender and easily pulls away from the bone.

5. 5

   Once cooked, remove the duck legs from the pot and let them cool slightly. Strain the fat and reserve it for future use.

6. 6

   To serve, you can crisp the skin of the duck legs in a hot skillet or under the broiler for a few minutes until golden brown.

7. 7

   Serve the duck confit with potatoes, salad, or any of your favorite sides.