Confit de Canard

France

Also known as Duck Confit

About Confit de Canard

Confit de Canard, or duck confit, is a specialty of south-west France. Duck legs are rubbed with salt, garlic and herbs, then cooked very slowly in their own fat until the meat is tender enough to fall off the bone.

Confit was originally a way to preserve meat: once cooked, the duck could be stored covered in its fat for months without refrigeration. The name comes from the French verb confire, meaning to preserve.

Before serving, the legs are crisped in a hot pan or oven until the skin crackles. Duck confit is often served with potatoes fried in duck fat (pommes sarladaises), and it is an essential ingredient in cassoulet, the famous bean stew from the same region.

Ingredients

• duck legs
• duck fat
• salt
• garlic
• thyme
• bay leaves