Confit de canard

Confit de canard is a speciality from the Southwest of France. These juicy and tender duck legs are ready within 2.5 hours. Simply made in the oven.

2 hours 30 minutes 4 people Main course
Confit de canard


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  • 4 duck legs
  • 1 kg duck fat
  • 2 bay leaves
  • 2 garlic cloves
  • pepper and salt to taste
  • suggested side dishes: potatoes and green asparagus
Confit de canard ingredients
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Kitchen equipment

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  • Dutch oven (or other heavy bottomed pan) suitable for the oven
  • oven
  • meat tongs
  • large oven dish


2 hours 30 minutes 4 people Main course

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Preparation -- 2 hours and 15 minutes

Get the duck legs out of the refrigerator about 15 minutes beforehand. Preheat the oven to 320 degrees Fahrenheit or 160 degrees Celsius. Season the duck legs with pepper and salt. 

Place the duck legs, in top of each other, in the Dutch oven. Add the duck fat along with the bay leaves and peeled garlic cloves to the Dutch oven. Make sure the legs are completely covered with fat. 

Transfer the pan to the oven and let it simmer for around 2 hours. Turn over the duck legs after about an hour. 

Confit de canard
Confit de canard

Finishing the confit de canard -- 15 minutes

The duck legs will be so tender after 2 hours of cooking that the meats tends to fall off the bone easily. Carefully transfer them to an oven dish. Make sure to place them skin side upwards.

Set the oven to 350 degrees Fahrenheit or 180 degrees Celsius. Make sure there's a bit of duck fat on top of the duck legs and bake them in the oven until the duck skin is crispy, which will take about 10 to 15 minutes.

Serve the confit de canard with potatoes and grilled green asparagus. Enjoy!

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