Confit de Canard


Preparation info

  • Serves


    • Difficulty


    • Ready in

      2 hr 30

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

Confit de canard is one of the principal ingredients of cassoulet, although it makes an irresistible dish on its own. You can buy it from any market in the south-western region, but nothing beats the home-made version, which can be eaten warm and crispy straight away, or stored in the fridge for a deeper, more complex flavour.


  • 6 duck legs
  • 4 tbsp sea salt
  • freshly ground black pepper
  • 6 bay leaves
  • 6 sprigs of thyme
  • 1 kg goose or duck fat


    Rub the duck all over with the sea salt and black pepper. Place in a deep roasting dish with the herbs, cover and refrigerate overnight.

    The following day, take the duck out of the dish and brush away the salt. Heat the oven to 150°C/gas 2. Return the duck to the cleaned dish, along with the fat, put in the oven and roast for 2 hours. Turn the duck halfway through cooking and baste occasionally. Sterilize a large Kilner jar by placing it in the hot oven for 5 minutes. When the duck is cooked, transfer it to the hot Kilner jar. Add the herbs, then strain the fat through a fine sieve into the jar until the meat is totally covered. Close the lid and leave to set.

    This will keep for up to 2 months in the fridge. The confit will improve with age, although if you plan to eat the duck straight away, strain off the fat and store it in the fridge. (It makes terrific roast potatoes!)