Full cover
Only completely covered with fat boil evenly. Use a rather small pot, so that not much duck fat is needed.
French Recipe
Confit de canard
This recipe leads through the salting, slow confing and final crunch of the duck clubs. At low temperature, the meat becomes gurney, while it remains completely surrounded by duck fat.
Total time
15 hr 35 min
Calories
720 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Delicate duck clubs with crispy skin
Confit de canard lives from the contrast: Under the golden brown skin, the meat should be so tender that it easily dissolves from the bone. For this, the clubs are first aromatically salted and then cooked for several hours at low temperature in the fat. The strong dish fits with frying potatoes, lentils or a sour salad.
French Recipes
Dinner
Meat
Recipe
Confit de canard
For Confit de canard duck clubs are cured with salt and herbs, slowly cooked in duck fat and only browned crispy before serving.
Ingredients
4 servings
Method
-
1
Salt duck clubs
Dip duck clubs dry. Spread salt, garlic, thyme, bay leaf and pepper seeds all around. In a form covered, allow to soak for 12 to 24 hours in the refrigerator.
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2
Remove salt
Remove the clubs thoroughly from the salt under a little cold water and pat them very carefully dry. Preheat the oven to 120 °C top/bottom heat.
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3
Cover with fat
Melt the duck fat slowly in a oven-resistant pot. Place the clubs tightly and cover completely with the warm fat; if possible, the skin should not rise above the surface.
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4
Confide Slowly
Place the pot in the oven and cook the clubs for 2 1/2 to 3 hours. The fat can only shake quietly, not bubbling vigorously. The meat is ready when a thin knife penetrates close to the joint without resistance.
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5
Lifting out clubs
Gently lift duck clubs out of the fat and drain for 10 minutes. For later serving, they can now be cooled and cooled well covered.
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6
Skin crunchy browning
Raise the oven to 220 °C. Place the clubs with the skin on top of a sheet and brown for 12 to 15 minutes until the skin is crisp.
Kitchen know-how
Tips for Confit de canard
Prepare
After cooling, the concave clubs can stand well covered in the fridge for up to three days. Only brown crispy immediately before eating.
Variations
How to adapt this recipe
Before crunching, add a little finely abraded organic orange peel over the clubs. The fresh citrus note balances the strong duck meat.
Dissolve the warm meat from the bone and sparingly spread over a lentil salad with dijon vinaigrette. Spread the crispy skin separately.
Nutrition per serving
720kcal
2.0 gCarbohydrates
45.0 gProtein
59.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Confit de canard
The salt seasons the meat to the depth and removes some moisture from the surface. This makes the skin particularly crispy during later tanning.
In the oven, about 120 °C is a reliable setting. The decisive factor is that the fat is only gently heated and does not bubbling vigorously as when frying.
Yes. Finely filter the still warm fat, cool quickly and store refrigerated. It is then suitable for frying potatoes; work cleanly and check smell and durability.
A knife glides the thickest part into the flesh almost without resistance, and the joint can be easily moved. The skin becomes crispy only in a second, hot cooking process.
pan-fried potatoes in duck fat are classic. Green lentils, beans, red cabbage or a salad with strong mustard vinaigrette are slightly lighter.
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