Confit de Canard is a French classic, a real delicacy. It is popular in all of France but maybe most famous in the Southwest, and the region of Gascony.
What is confit? Confit is when you cook the meat in its own fat, a way to preserve it. This cooking method can be found in our history books and been used for centuries.
Meat is first cured, then cooked very slowly, sometimes for days, in its own melted fat. If not indulged straight away, the meat can be potted in the fat and cooled. Meat cooked this way can easily be kept for months. If it is canned, it will last for many years, how cool is that!
Duck at La Tour D’argent
There are many places that has duck as a speciality, one of them is La Tour d’Argent. They have their own duck farm, where they raise their ducks. When you order duck at La Tour d’Argent, you get a postcard with the serial number of the duck you ate. I believe they have served over a million.
Fun facts about guests 😊
“Serial number #112,151 went to U.S. President Franklin Delano Roosevelt, #203,728 went to Marlene Dietrich, and #253,652 went to Charlie Chaplin“
So if you are in Paris, maybe you want to try a duck and get your own number. 😉
So now let’s try it! Please see recipe for 4, approx. 4 hour.
What you need
1 kilo Duck fat (or enough to cover the ducks)
4 Duck leg (one per person)
I pot of Thyme
4 Bay leaves
4-5 Cloves of Garlic
Salt & pepper
Butter (for frying)
How to make
- Mash and mix the herbs.
- Cover the duck in the herb mix and put it in a bowl. Cover it and leave it in the refrigerator for 24 h.
- Put the oven on 130 degrees.
- Melt the fat until 90 degrees.
- Clean the ducks from the herbs.
- Put the ducks in a ovenware or pan that is suitable for oven.
- Add the new herbs, garlic, thyme, salt and pepper. Pour the fat over and make sure it covers the duck.
- Put it in the oven for 2,5/3 hours until the meat loosen a bit from the bone.
- If serve straight, take out a frying pan and fry the duck legs quickly so the skin get a nice crisp and colour.
- Let the fat cool down, remove the herbs and save it for the next time you want to confit your duck.
Why not serve it with traditional Beluga lentils, orange and red wine sauce.