Confit de canard

Confit de canard originates from the South West region of France called Gascony. I was fortunate enough to study at the University of Bordeaux and also holiday in the area many times, so I do like the rich dishes of the region. 

Confit de canard is a method of curing and preserving duck legs, which can then be kept for months and reheated when you want them. You can buy confit duck in cans now which will last for years, but it’s nice to make your own. 

You need to plan this though as the curing process takes a few days, and the cooking a while too. 

This recipe is for a slightly healthier version.

Method

1. 3 days before you want to have this dish, in a porcelain baking dish, place half your bay leaves, torn, half your garlic and half you thyme. Add about 2tbsp maldon salt. Place your duck legs on top of the herbs. Now add the rest of the herbs and another 2 tbsp salt to the top of your duck legs. Cover and pop in the fridge.
2. 24 hours before your cook, uncover the duck legs and allow them to dry a little. 
3. On the day of the cook, wash the spices and salt from your duck legs, dry off, and pop them into a pan that fits them tightly.
4. Pour in 100ml white wine. 
5. Setup your Egg for and indirect cook at 110°C. 
6. Cook your legs for about 4 hours. The fat should render from the legs and poach the legs as it does. 
7. Once cooked, carefully remove them from the oil if you’re ready to cook them. Otherwise they will store in the fat in the fridge for about 1 month as long as long as they are submerged (you may need to add additional duck or goose fat). 
8. To cook them change the setup your Egg to a direct cook at 200°C. 
9. Add your duck legs with about 1 tbsp of fat per breast to a cast iron skillet, and cook for about 30 minutes, turning once. You’re looking to crisp up the outer skin. 

Serve either as they are or with a jus or gravy.