Confit de Canard

02 Apr

Confit de Canard is a French speciality made from succulent duck and spices. It is normally served with red cabbage, chestnuts and potato croquettes. But the beauty of it is that it can be sliced cold for sandwiches and salads or served reheated with anything you like during the week when there’s no time for lengthy cooking. It can be kept in the freezer, but it also keeps in the fridge for a long time.
And that’s not all. The original recipe is for duck (whole or just the legs), but you can confit practically anything – fresh pork  spare ribs, lamb ribs and breast cut into strips, chops of any kind, or chicken, turkey and goose legs.


8 – 10 duck legs

4 oz (100 g) 1/2 cup sea salt

1 tsp freshly ground white pepper

1 tsp dried thyme
4 oz (100 g) lard/duck fat/goose fat


1.Wash and dry the meat, removing and setting aside any fat. 

2. Mix salt with pepper and thyme and rub well into the portions.

3. Put then into large earthenware jar or a heavy saucepan, sprinkle with remaining seasoning mix, cover and leave in a cool place for 24 hours.

4. Render the removed  fat down in large, heavy bottomed pan together with melted lard or any other additional fat that you are using.

5. Wash the meat well under running cold water to remove the salt and herbs. Pat dry. Lay the portions carefully into hot fat before covering and simmer very gently for 1-2 hours.

6. After 1 hour, test the meat by inserting a skewer into the thickest part of thigh. If juices run out clear, the duck is cooked.

7. Take the cooked meat off the bone if you wish, put in layers into a well washed earthenware or glass jar and pour cooled fat over it. The fat should cover the duck by a good 2 cm (3/4 in)

8. When completely cold cover the jar with foil and a lid and store in a cool place.

10. It will keep in this way for about 10 weeks.

11. For a hot meal, prepare the duck portions by roasting in the oven at 200°C (400°F) gas mark 6 for about 15 minutes until crisp and brown.


Posted by on 02/04/2011 in Uncategorized


Tags: , , ,

7 responses to “Confit de Canard

  1. Sibel Hodge

    03/04/2011 at 07:31

    Ooh, this sounds fab. I love duck! Will have to give it a go 🙂

  2. Mel Comley

    03/04/2011 at 07:03

    Looks scrummy, can’t wait to try it, Mira.


  3. msthriller

    02/04/2011 at 17:10

    sound yummy!

  4. Kristina

    02/04/2011 at 16:27

    I’m hungry now 😀 Put this one on my recipe list 😀


Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: