Confit de canard

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.  

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!