Classic Duck Confit (Confit de Canard)

Classic Duck Confit (Confit de Canard)

A timeless French delicacy featuring tender, fall-off-the-bone duck legs preserved in their own fat

KEY INFO

– Prep Time: 30 minutes (+ 24 hours marination)
– Cook Time: 4-5 hours
– Total Time: 29 hours
– Servings: 4
– Difficulty: Moderate to Advanced
– Dietary: Low-carb, High-protein, Gluten-free

EQUIPMENT NEEDED

– Large casserole dish
– Medium saucepot
– Fine mesh strainer
– Sheet tray
– Non-stick or cast-iron skillet
Alternative: Slow cooker or sous vide machine

INGREDIENTS

For the Cure:
– 4 duck legs (about 250g each)
– 4 tablespoons coarse sea salt (60g)
– 14 garlic cloves, crushed
– 48 fresh thyme sprigs
– 4 bay leaves
– 12 whole black peppercorns

For Cooking:
– 4 cups (1L) duck fat
– 2 shallots, halved
– Additional thyme and garlic for cooking

METHOD

1. Pat duck legs dry with paper towels

2. Curing (24 hours)
– Rub legs generously with salt
– Press garlic, thyme, bay leaves, and peppercorns into meat
– Cover and refrigerate for 24 hours

[Continued content follows same format through remaining sections…]