Bruno Albouze Duck Confit

Duck Confit

Yields8 ServingsPrep Time45 minsCook Time3 hrsTotal Time3 hrs 45 minsDifficultyIntermediateRating


 2000 g duck legs
 50 g grey salt
 120 g garlic
 30 g fresh thyme
 1300 g duck fat
Potato Confit
 500 g baby potatoes
 50 g garlic
 450 g rendered duck fat from the duck confit



Confit de canard is claimed by the people of Gascony, France. Henry IV, King of France from 15891610 and a Gascon by birth, was said to have had confit de canard shipped to Paris by the barrel-load because nobody in Paris was making it at the time.


Duck confit shall be prepared days ahead. Trim excess fat if needed, leaving skin intact over meat. Knuckles can be left on or chopped off. In a large pot or container, arrange duck legs flesh side up and spread coarse or grey salt all over along with the crushed garlic and fresh thyme. Cover and refrigerate salted duck legs to cure for 12 to 24 hours. Salt-curing the meat acts as a preservative. Thoroughly rinse salt from duck. Save garlic and roast for later use or discard. Pat dry duck legs; set aside.

Slow Cooking

Preheat conventional oven to 275簞F/135繙C. Simmer duck fat and duck trimmings in large saucepan over medium-heat. Place duck in a Dutch oven or a large deep roasting pan. Pour hot fat over to cover. Seal with parchment and lid or foil. Cook duck until meat is tender, about 3 hours. Uncover and leave it to rest for an additional hour on the stove top. Gently transfer legs to a wire rack to drain and refrigerate until firm. Meanwhile carefully strain the duck fat and leave it to cool until it reaches about 95繙F/35繙C. Once the duck is completely chilled, arrange legs standing up in a clean container and immerse cooked meat in duck fat.


Duck confit can be refrigerated up to 6 weeks. Duck confit can also be vacuum sealed and kept refrigerated for weeks or frozen for longer.

Potato Confit

Wash potatoes thoroughly and remove any dark spots and dirt; pat dry. Cover potatoes with melted duck fat, add some fresh herbs such as thyme and crushed garlic. Bring to a boil, cover and cook slowly for about 25 minutes or until fork tender. Remove potatoes from the pan and continue roasting garlic; uncovered for 20 minutes more. Drain and season potatoes with salt and pepper and chopped parsley.

Searing & Plating

In a hot skillet, add some duck fat and sear duck legs skin side down until is crisp for about 5 minutes. flip over and let cook for 2 minutes more and turn heat off. Let rest for 4 more minutes more Season with black ground pepper, a pinch of grey salt or fleur de sel. Enjoy!

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