Confit de canard (duck confit) is prepared in a centuries-old process of preservation that consists of curing the duck legs in salt for 24 hours and then cooking them in their own fat in a low temperature oven for up to ten hours, until meltingly tender. The meat is then transferred to a can and completely submerged in the fat. The cooking fat acts as both a seal and preservative and results in a very rich taste. Stéphanie’s confits are made following her family’s traditional recipes and contain nothing more than the meat and fat of her free-range ducks, salt and pepper. The meat is fall-off-the-bone tender and full of flavour.
Unopened cans will last for 4 years at room temperature. Once the can is opened keep it up to 4 days in the fridge.
How to use
Take the duck legs out of the can leaving as much as possible of the fat behind. Place them skin side up on an oven tray and warm them up in a 180°C oven for 15 min, until the meat is warm and the skin golden and crispy. Blot them quickly on some kitchen paper to absorb the excess fat and serve them piping hot. The flavourful remaining fat can be kept refrigerated in a sealed container for up to 6 months. Use it to sauté vegetables ( potatoes, green beans, mushrooms, etc…), to make croutons (see Quick Tips) or to bake eggs.
Pre-salted duck legs, duck fat, pepper
- Confit is traditionally served with potatoes roasted in the fat with some garlic (“pommes de terre à la sarladaise”), green beans and mushrooms
- Another traditional accompaniment is red cabbage slow-braised with apples and red wine. Fry a sliced onion and 2 minced garlic cloves for a couple of minutes in some of the duck fat, add 1 thinly sliced red cabbage, 2 diced apples, 1 laurel leaf, 3 all-spices berries, salt and pepper. Mix it all in the fat and add a good glass of red wine. Cook on low fire until the cabbage is soft and the apples have melted in the sauce (about 1 hour). Enhance the taste with some red wine vinegar (the colour will dramatically change!). Pre-cooked chestnuts are a delicious addition.
- For lighter fare serve it with an escarole or curly lettuce salad, with a robust dressing of (walnut) oil, red wine vinegar, garlic and mustard. You can add some sliced apples, toasted walnuts and /or the croutons below.
- Use the duck fat to make croutons: Tear some stale bread in bite-sized chunks, mix them with some slightly warmed (to liquefy it) duck fat and crunchy salt, spread them in one layer on a baking tray and bake them in the oven at 180°C for 15 to 20 min, until crisp and golden. They will be delicious in salads or soups.
What about Stephanie
Received the Award of Excellence in 2015, can't get better than that!
Stéphanie is a small vivacious French lady, full of energy and passion for her land and her animals. Together with her family she raises ducks on their farm located just above the magnificent medieval village of Rocamadour, in the French Dordogne Valley. Arriving at the farm after a winding road, in the afternoon of a sunny September day, she gives us a tour of the premises and we can admire the ducks waddling in the grass and laying down in the shade of the trees.
Other products from Stephanie
Recipe with Duck Confit
- Super crispy roast potatoes