Confit de Canard is a traditional French dish made by slow-cooking duck legs in their own fat, resulting in tender, flavorful meat with a crispy skin.
Ingredients
- 4 pieces duck legs preferably fresh
- 1 tablespoon coarse salt for seasoning
- 2 cloves garlic peeled and crushed
- 4 sprigs fresh thyme for flavoring
- 1 liter duck fat enough to submerge the duck legs
Instructions
- Season the duck legs generously with coarse salt, then cover and refrigerate for at least 12 hours.
- Preheat the oven to 250°F (120°C). Rinse the salt from the duck legs and pat them dry.
- Place the duck legs in a deep ovenproof dish along with the garlic and thyme. Cover with duck fat.
- Cook in the preheated oven for 2 hours or until the duck meat is very tender.
- To serve, remove the duck legs from the fat, allowing any excess to drip off. Brown the skin side in a skillet until crispy before serving.
Nutrition
Serving: 1gCalories: 450kcalProtein: 35gFat: 35gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 500mgPotassium: 400mgVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 3mg