Dish

Confit de canard

Duck Confit

Confit de canard is made by seasoning duck legs with salt, pepper, and herbs, and then slow-cooking them in their own fat until they are tender and flavorful. The dish is typically served with potatoes that have been cooked in the duck fat, and a green salad dressed with a vinaigrette. Confit de canard is a rich and indulgent dish that is perfect for special occasions or a romantic dinner for two.

European cuisine› Western European cuisine› French cuisine

Meat Dish› Poultry Dish› Duck Dish

Origins and history

Confit de canard has been a popular dish in France for centuries, and is believed to have originated in the Gascony region. The dish was originally created as a way to preserve duck meat for the winter months, and was traditionally made with salt-cured duck legs that were cooked in their own fat. Today, Confit de canard is a popular dish throughout France, and is often served in bistros and brasseries.

Dietary considerations

Suitable for: Gluten-free, Dairy-free.

Variations

There are many variations of Confit de canard, with different regions of France having their own unique recipes and cooking methods. Some variations include adding garlic or thyme to the seasoning, or using different types of potatoes to accompany the dish. Some recipes also call for the duck legs to be marinated in red wine or cognac before cooking.

Presentation and garnishing

To ensure that the duck legs are tender and flavorful, it is important to cook them slowly and at a low temperature. It is also important to use high-quality duck legs that are fresh and not frozen. Finally, be sure to save the duck fat that is left over from cooking, as it can be used to cook potatoes or other vegetables.

Side-dishes

Confit de canard is typically served with potatoes that have been cooked in the duck fat, and a green salad dressed with a vinaigrette. The dish pairs well with a variety of wines, including red Bordeaux and Burgundy.