What is
Duck Leg Confit?

Duck leg confit is a classic French dish that consists of duck leg slow-cooked in its own fat until tender and flavorful. The process of confit ensures the meat is moist and rich, with a crispy skin when finished. It's often served with sides like potatoes or green vegetables, and is known for its savory taste and luxurious texture.

Origins & History

Originating from the Gascon region of France, duck confit has its roots in traditional preservation methods used before refrigeration. The word 'confit' translates to 'preserved' in French, and this cooking method was developed to preserve meat for long periods. Duck confit has become a staple in French cuisine, celebrated for its rich flavor and delightful texture.

Taste & Texture

The dish has a rich and intense flavor, characterized by umami from the duck, complemented by the aromatic herbs and spices used during the cooking process. The skin becomes crispy, adding a delightful textural contrast to the tender meat.

Ingredients

Duck Legs

The primary ingredient of the dish, providing the meat that is rich in flavor and ideal for confit due to its high fat content.

Duck Fat

Used for slow-cooking the duck legs, duck fat adds a unique flavor and preserves the meat.

Salt

Essential for seasoning the duck and aiding in the curing process.

Garlic

Often included to enhance flavor, garlic adds a fragrant and savory note.

Thyme

A common herb in confit recipes, thyme contributes an earthy aroma and depth of flavor.

Bay Leaves

Added during cooking for an aromatic touch and additional flavor complexity.