Poultry · Poultry
Duck confit (confit duck legs)
Duck legs salted, then slowly cooked and stored in their own fat; ready to crisp and serve, or to bury in cassoulet.
Also called: confit duck legs, confit de canard, cuisses de canard confites, duck leg confit
Around the world: confit de canard (fr)
A kind of duck (pieces)
Photo: Roboppy at English Wikipedia, via Wikimedia Commons (public-domain)
What it is
A traditional preserve from Gascony: duck legs are salted with herbs, poached very gently in duck fat until meltingly tender, then kept covered in that fat. Sold in tins, jars or vacuum packs, the legs are already cooked and only need reheating, usually skin-side down until crisp.
How it’s used
- Crisped in a pan or oven and served with potatoes fried in the fat
- Baked in cassoulet with beans and sausage
- Shredded into salads, pasta or rillettes
Characteristics
- Taste
- Rich, savoury and well seasoned.
- Texture
- Tender meat that falls off the bone; skin that crisps when heated.
- When cooked
- Releases plenty of fat when warmed; keep it for frying potatoes.
- Sold as
- cured, canned
- Cooking uses
- Commonly cooked, Suitable for frying
- Common in
- French
Storage
Refrigerated. Keep unopened tins in the pantry; home-made or vacuum-packed confit in the fridge, covered in fat, for several weeks.
Diet, allergens and safety
No major allergens in typical versions.
- Vegetarian
- Vegan
- Dairy-free
- Egg-free
- Gluten-free
- Nut-free
- Soy-free
- Caffeine-free
Nutrition per 100 g
- Energy
- 337 kcal
- Protein
- 18.99 g
- Carbohydrate
- 0 g
- Fat
- 28.35 g
- Fibre
- 0 g
- Sugars
- 0 g
USDA FoodData Central: Duck, domesticated, meat and skin, cooked, roasted (a close stand-in).
Substitutes
Optional — what works if you don’t have it, and how it changes the dish.
- Duck (pieces) — Roast duck legs at 180 °C for about an hour until tender; less rich and less salty.
Related ingredients
Recipes with duck confit (confit duck legs)
Cassoulet
French · 2 h 55 min · 975 kcal