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Duck confit (confit de canard) receipe

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


  • 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


  • 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.

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