Duck Confit

Confit de Cuisses de Canard

Preparation info

  • Makes


    First-Course Servings
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About


  • 16 duck legs
  • 2 ½ tablespoons freshly ground black pepper
  • ¾ cup [


Leave the skin attached to the legs but remove any excess that surrounds the meat. (You will probably have already done this in order to render the fat.)

Combine the pepper, salt, garlic, and thyme and rub the mixture into the duck legs, especially on the flesh side, and on the giblets (the hearts and gizzards). Place the duck legs and giblets in a bowl, cover with plastic wrap, and ref