🇫🇷 France cuisine · #11
Confit de Canard
Time180 min
Serves4
Ingredients6
Salted duck legs cooked slowly in their own fat until meltingly soft, then the skin is crisped — from south-west France.
Ingredients
Method
- Bury the legs in salt, garlic and herbs for 12 hours.
- Rinse and pat dry.
- Submerge in melted fat and cook at 120°C for 3 hours.
- Crisp skin-side down in a pan and fry potatoes in the fat.