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Bordeaux (France)
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Main course
Meat
Food Flavour DNA
Nutritional Values
760kcal
44gProtein
1gCarbs
68gFat
0.5gFibre
250 gServing
* Per serving · 250 g. May vary.
Duck Confit
How to order / say it
Say it
Confit de Canard — [kohn-FEE duh kah-NAHR]
Order
I'd like the Duck Confit, please.
Locally
Je voudrais le confit de canard, s'il vous plaît.
Say locally
Slow-cooked duck in its own fat, a French culinary staple.
Why try it?
Duck Confit is a cornerstone of traditional French cuisine, particularly in southwest France. Its preparation is a testament to the French mastery of preserving and enhancing rich flavors, embodying the region's emphasis on rustic yet refined dishes.
How it tastes
The meat is incredibly tender, falling off the bone with a velvety richness and a deep, savory taste. The skin is crisp, providing a delightful contrast, while the duck fat infuses the dish with an earthy, full-bodied flavor.
Origin & History — first documented: 1880
Originating in Gascony, Confit de Canard dates back centuries as a method to preserve meat with salt and fat. By the late 19th century, it became a celebrated dish throughout France, known for its irresistible taste and texture.
Recipe
Ingredients
- 🥩 500 g duck legs
- 🫒 400 g duck fat
- 🧂 30 g sea salt
- 🧄 20 g garlic
- 🌿 3 bay leaves
- 🌿 2 tsp thyme
Method
- 1 Season duck legs generously with salt, garlic, and herbs, then refrigerate for 24 hours.
- 2 Rinse off salt, pat dry, and submerge in duck fat in a Dutch oven.
- 3 Cook slowly at a low temperature in the oven until tender.
- 4 Remove, crisp the skin in a hot pan, and serve.
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