The classic French version of duck legs cooked in fat.
Recipe for confit de canard
Most Danes enjoy roast duck at least twice a year, specifically on Christmas Eve and St. Martin’s Eve, and there is indeed something quite special about presenting a whole duck at the table.
If you’re ready to try something new, you can dive into these confit duck legs, which taste absolutely fantastic. It’s a new and slightly different way to serve duck, and if you’re one of those who find it difficult to roast duck without it becoming dry, this is the solution for you. The confit duck legs are in no way dry but instead juicy and tender as butter.
Use the oil the legs have cooked in to make a gravy, and listen to the Christmas angels sing!
Servings: people
Confit de canard
The classic French version of duck legs cooked in fat.
Ingredients
Confit de canard
- 4 pcs. Duck Leg
- 0.75 l Oil neutral in flavor
- 18 gram Coarse salt
- Pepper ground
- 3 gram Thyme dried - can be omitted or replaced with rosemary
- 3 cloves Garlic
Caramelized potatoes
- 1 kg Potato small
- 85 gram Sugar
- 15 gram Water
- 25 gram Butter
Gravy
- 8 gram Wheat Flour
- 14 gram Butter
- Gravy Color
- Broth cube or powder, e.g. Fond du Chef
- Sugar
- Lemon Juice or vinegar
- Spices salt and pepper
Instructions
Confit de canard
- Put salt, pepper, sage/rosemary, and garlic in a mortar and crush it into a spice blend.
- Rub the duck legs with the spice blend and refrigerate them for a couple of hours or overnight in a bowl with a lid.
- Pat the duck legs dry with a tea towel.
- Put the oil in a pot and heat it up at low temperature.
- Add the duck legs and cover the pot with a lid.
- Let the duck legs simmer over low heat for 3-4 hours.
- They must not boil, just simmer gently.
- This ensures the meat becomes tender and juicy, not fried crisp.
- After 4 hours, take the duck legs out of the pot and place them in a clean and dry bowl that has been scalded with boiling water.
- Strain the duck fat and remove impurities.
- Pour the clean part of the duck fat over the finished duck legs in the bowl, so they are completely covered in fat.
- Now the duck legs can be stored in the fridge for a long time if you do not use them immediately.
- Fry the delicious, tender duck legs in a pan with the fat that "clings to them".
- The meat is cooked, so it only needs to be fried briefly until the surface is crispy.
Caramelized Potatoes
- Boil and peel the potatoes.
- Put the sugar in a large pan.
- Turn on the heat and warm the pan until the sugar begins to melt and bubble - it takes a little time, so be patient.
- Do not stir the sugar while it melts.
- Add the water to the melted sugar - the water prevents the sugar mixture from becoming too thick.
- Add the butter and let it foam up.
- Put the potatoes in the pan and let them simmer in the sugar syrup over medium-low heat.
- The syrup should be hot enough to bubble lightly around the potatoes.
- Let the potatoes sit like that for five minutes.
- Use a spatula to gently stir the potatoes.
- Do not stir more than necessary, but make sure all the potatoes are "glazed" in the sugar mixture.
- Let the potatoes bubble again.
- Stir the potatoes again until they are colored all around.
Gravy
- Melt the butter in a pot and whisk in the flour until it has absorbed the butter.
- Add the oil from cooking the duck legs and whisk until the consistency is suitable.
- Season the gravy with salt, pepper, sugar, and lemon juice and add a little coloring until the color is right.
Serving
- Serve the confit duck legs with caramelized and white potatoes, and the delicious gravy.