Entrée: France – Confit de Canard (Duck Confit)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs 45 min

Additional 24 hrs

Total 27 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 whole duck legs, about 2 lb total (900 g total), bone-in; estimated 1 lb 5/8 oz (470 g) cooked edible duck leg meat and skin
Kosher salt, 2 tbsp (30 ml; approximately 18 g)
Garlic, 2 cloves (approximately 0.21 oz (6 g)), minced
Fresh thyme leaves, 1 tbsp (approximately 3 g)
Black peppercorns, 1 tsp (approximately 2 g)
Bay leaves, 2 leaves (approximately 0.014 oz (0.4 g))
Duck fat, 4 cups (950 ml; approximately 874 g) (estimated edible portion: 1 lb 14 7/8 oz (874 g))

Show original ingredient measurements

4 whole duck legs, about 2 lb total (900 g total), bone-in; estimated 470 g cooked edible duck leg meat and skin
Kosher salt, 2 tbsp (30 ml; approximately 18 g)
Garlic, 2 cloves (approximately 6 g), minced
Fresh thyme leaves, 1 tbsp (approximately 3 g)
Black peppercorns, 1 tsp (approximately 2 g)
Bay leaves, 2 leaves (approximately 0.4 g)
Duck fat, 4 cups (950 ml; approximately 874 g) (estimated edible portion: 874 g)

Instructions

1. Rub the duck legs all over with the kosher salt, garlic, thyme, peppercorns, and bay leaves. Cover and refrigerate for at least 24 hours.
2. Preheat the oven to 225°F (107°C). Rinse the duck legs under cold water to remove excess salt and seasonings, then pat them dry.
3. Arrange the legs in a single layer in a deep oven-safe pot or baking dish. Pour in the duck fat so the legs are completely submerged. Cover and cook for 2 to 3 hours, until tender.
4. Remove the legs from the fat and place them on a baking sheet. Increase the oven temperature to 400°F (204°C) and roast for about 15 minutes, until the skin is crisp. Serve warm.