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Confit de Canard Keto

The ancient Gascon preservation technique elevated to culinary art — duck legs slow-cooked submerged in their own rendered fat until falling from the bone.
Print Recipe
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Course: Main Course
Cuisine: French
Servings: 4 servings
Calories: 680kcal

Ingredients

  • 4 duck legs
  • 2 tbsp fleur de sel Cure
  • 1 tsp black pepper Cure
  • 4 sprigs thyme Cure
  • 2 bay leaves Cure
  • 4 garlic cloves crushed Cure
  • 1 pinch sugar substitute Cure
  • Duck fat (about 1 liter, rendered), or a mixture of duck fat and olive oil
  • fleur de sel To serve
  • fresh thyme To serve
  • watercress To serve

Instructions

  • Rub duck legs with cure mixture. Place in a snug dish. Refrigerate uncovered 8–12 hours.
  • Preheat oven to 100°C. Rinse duck legs, pat completely dry. Remove garlic and herbs.
  • Place duck legs in a deep ovenproof dish in a single layer. Melt duck fat and pour over to completely submerge.
  • Cook in oven 2.5–3 hours until meat is very tender and pulls easily from the bone.
  • Cool in the fat. Store refrigerated (will keep months).
  • To serve: remove from fat. Place skin-side down in a cold pan. Slowly raise heat. Cook 15 minutes until skin is deep mahogany and shatteringly crisp.
  • Serve skin-side up with watercress and fleur de sel.

Nutrition

Serving: 1serving | Calories: 680kcal | Protein: 48g | Fat: 52g
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