Confit de Canard (French Duck Confit)

Confit de Canard, or French Duck Confit, is a classic French recipe that is both simple to prepare and delicious. It’s a mainstay of French cuisine and is one of only two dishes native to Gascony. The dish is a combination of slowly cooked pieces of duck that are preserved in their own fat and served on top of a bed of potatoes. The result is a flavorful and comforting meal that balances both savory and sweet flavors.

This delectable dish has been around since the Middle Ages and its popularity has never faded. It is often served with a side of vegetables or simply on its own as an entree. Duck Confit is an ideal dinner for any night of the week and can easily be adapted to suit anyone’s tastes.


– 4 duck legs
– 2 tablespoons kosher salt
– 1 teaspoon black pepper
– 2 teaspoons fresh thyme
– 4 cloves garlic, minced
– 2 tablespoons olive oil
– 2 cups duck fat
– 2 tablespoons red wine vinegar
– 2 bay leaves
– 4-5 potatoes


1. Preheat oven to 325 degrees Fahrenheit.

2. In a small bowl, combine the salt, pepper, thyme, and garlic, and mix together.

3. Rub the duck legs with the seasoning mixture and place them in a large Dutch oven or casserole dish.

3. Add the olive oil, duck fat, red wine vinegar, and bay leaves to the pot.

4. Place the covered pot in the preheated oven and cook for 2-3 hours, or until the meat is very tender.

5. Meanwhile, peel and cut the potatoes into quarters and boil until they are soft.

6. Once the duck legs are cooked, transfer them to a plate lined with paper towels to drain the fat.

7. Serve the duck legs and potatoes together with a side of vegetables. Enjoy!