DISH RESEARCH · Dish
Confit de canard
Also known as: Confit de canard, appertisé, Confit de canard, viande (cuisse), sans peau, appertisé, réchauffé
Salt-cured duck legs cooked slowly beneath rendered duck fat until deeply savoury and yielding.
About Confit de canard
Confit de canard is a French preservation-style preparation of duck cooked gently in its own fat. This profile follows Food & Wine's classic bistro-style duck-leg version.
The cure seasons the meat with thyme, rosemary, garlic and black pepper, while long cooking in duck fat produces a rich, rounded savouriness.
The finished leg is intact but exceptionally tender, with meat that pulls easily from the bone and skin that can be crisped before serving.
Allergens in this recipe
Allergen details are not yet confirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Confit de canard
Classic French Duck Confit.
- Duck legsMeat base
- Kosher saltCure
- SugarBalances the cure
- Fresh thymeHerbal cure
- Fresh rosemaryHerbal cure
- GarlicAromatic cure
- Black peppercornsPeppery cure
- Rendered duck fatLow-temperature cooking medium
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Duck legs:
- Kosher salt:
- Sugar:
- Fresh thyme:
- Fresh rosemary:
- Garlic:
- Black peppercorns:
- Rendered duck fat:
Origins & food traditions
Duck confit is especially associated with southwestern France and Gascony. The selected complete recipe fixes a classic herb-cured duck-leg version without claiming it is the only regional formula.
Countries
- France
Cuisines & regions
- French Cuisine