Duck confit (confit de canard) receipe

Confit is a centuries-old French process of preservation consisting of salt curing then poaching fat.

Ingredients:

• 100 g sea salt
• 2 shallots, finely chopped
• 2 garlic cloves, finely chopped
• 2 tsp thyme leaves
• 8 duck legs (about 2kg)
• 1.5 kg duck fat

Instructions:

• Combine salt, shallot, garlic and thyme in a bowl.
• Place duck in a dish in a single layer
• Rub salt mixture all over duck.
• Cover with plastic wrap and refrigerate for at least 12 hours.
• Brush excess salt mixture from duck, pat dry with absorbent paper
• Place duck in a single layer in a deep roasting pan.
• Warm duck fat in a saucepan over low heat until just melted
• Pour fat over duck legs until completely submerged.
• Bake at 100C until very tender and just beginning to fall from the bone (1-1½ hours).
• Scatter a little salt in the base of an earthenware casserole dish.
• Remove duck from fat, place in a single layer in casserole.
• Strain duck fat to cover duck completely by at least 2cm.
• Cover and refrigerate until required.

• Cook over medium heat in non-stick frying pan with lid on until golden, start skin-side down. During cooking, drain as much fat as possible.
   

About Us

Rent Our Properties

Property Purchasing Information


Online Shop


Platine Members

Events