Confit Duck Legs: A Timeless French Classic for the Home Cook
Confit duck legs, or “Confit de Canard,” is a cherished dish from France that has won the hearts of food lovers across the globe. A centuries-old preservation method, confit involves cooking the meat slowly in its own fat, resulting in incredibly tender, flavourful duck that is perfectly crisped on the outside. Once reserved for French aristocrats and rural farmers as a way to preserve meat during the winter months, confit duck legs have now found a home in modern kitchens, becoming a favourite for both gourmet chefs and home cooks alike.
What Is Confit Duck?
Confit is a traditional method of preservation that dates back to medieval France, specifically the Gascony region, where farmers needed to store meat without refrigeration. The process involves salting the duck legs to draw out moisture, then slowly cooking them in duck fat at a low temperature. The legs are typically cooked until the meat is fall-apart tender and can be stored for long periods if submerged in fat. Today, this process is still prized not just for its practical benefits but also for the incredible depth of flavour it imparts.
The Flavour Experience
Confit duck legs are known for their rich, succulent meat with a crispy skin that adds the perfect contrast. The slow-cooking process allows the meat to absorb the flavours of herbs and spices like thyme, garlic, and bay leaves, which are often used in the curing process. As a result, the dish boasts a complexity that’s deeply satisfying yet approachable enough for home cooks to recreate.
Why Make Confit Duck at Home?
For many, the idea of making confit duck legs might seem daunting, but with a well-laid-out recipe, it’s an achievable and rewarding experience. The beauty of confit duck lies in its simplicity: after some basic prep, the slow-cooking process does most of the work. Home cooks can also control the seasoning and flavours, making this dish even more customisable and personal.
Why Confit Duck Legs Rank High on Any Chef’s Menu
This dish has found a place on menus worldwide because of its luxurious texture and flavour. From high-end restaurants to rustic French bistros, confit duck legs are celebrated for their ability to elevate any meal. And now, with chef-led recipes guiding you through each step, you can bring this classic French dish to your own dining table with confidence.
PrintConfit Duck Legs
- 2 Duck legs
- Coarse salt
- Duck fat or chicken fat (enough to submerge the duck legs)
- Rosemary
- Peppercorns
- 1 garlic bulb
- 200g White beans; soaked overnight
- 150g smoked bacon
- 1 Bouquet Garni; a bundle of thyme, bay leaf and parsley
- Chicken stock or vegetable stock (enough to cover the beans)
- Herbs for garnish (chives, parsley)
- Butter
- Lemon juice
- Salt
- Pepper
- Rapeseed oil
- Prep Time: 10 minutes
- Cook Time: 1 hour and 50 minutes
- Total Time: 2 hours
Ingredients
- Curing the duck legs: Rub the duck legs with coarse salt, rosemary, and peppercorns. Let them cure in the refrigerator for 4 hours or overnight.
- Rinse the duck legs: Remove the duck legs from the salt and rinse under cold water for 30 minutes to remove excess salt.
- Preheat the oven: Heat the oven to 95°C.
- Cook the duck legs: Place the rinsed duck legs in a deep pan with the halved garlic bulb and rosemary. Submerge the duck legs completely in duck fat. Cook in the oven for 4 hours, or until the duck is tender.
- Sear the duck legs: Once the duck legs are cooked, heat a pan and sear them on both sides until golden brown and crispy.
- Cook the beans: In a separate pan, fry the bacon lardons until crispy. Add the soaked white beans and cover with stock. Add the bouquet garni and cook until the beans are tender. Season with salt and pepper to taste.
- Finish the beans: Once cooked, season the beans further with salt and pepper, a few knobs of butter, additional stock if needed, and finish with a few splashes of water. Stir in the chopped chives, parsley, and a squeeze of lemon juice.
- Plate the dish: Serve the confit duck legs over the cooked beans. Drizzle with rapeseed oil and garnish with additional chopped herbs if desired.
Enjoy your delicious confit duck legs with white beans!
