Confit De Canard

Confit De Canard

Deep casserole pan, 2 frying pan and a baking tray

Ingredients Serves 2:
For the confit duck leg:
1.  2 large duck legs
2.  30g rock salt
3.  1 tbsp black peppercorns, crushed
4.  4 garlic cloves, finely sliced
5.  4 bay leaves, torn into pieces
6.  4 sprigs of thyme leaves
7.  400g duck fat, melted on a deep casserole pan

For the flageolet beans:
8.  2 tbsp olive oil
9.  1 tsp butter
10. 50g streaky smoked bacon sliced
11. 150g flageolet beans (I used canned beans, drained)
12. 150ml chicken stock
13. ½ medium size onion finely sliced
14. 2 cloves of garlic, crushed
15. 2 bay leaves
16. 3 sprigs of thyme leaves
17. ½ tsp ground black pepper
18. Pinch of salt
19. Pinch of cayenne pepper
20. A handful of roughly chopped parsley (for garnish)

Day 1
For the confit duck leg:
1.  Place duck legs on a dry tray, rub the salt, pepper, garlic, bay leaves and thyme leaves all over the duck legs. Cover the duck legs with a cling film and marinade overnight.

Confit De Canard
Day 2:
2.  Pre-heat oven to 140ºC
3.  Wash off the marinade and pat dry the duck legs with kitchen cloth.
4.  On a deep casserole pan melt duck fat, add the duck legs skin side down and bring the temperature up to 85ºC, when there is no bubbles on the surface of the fat. Then place in the oven for 3 hours to gently simmer. (Meanwhile prepare the flageolet beans)
5.  After 3 hours, remove duck legs from the duck fat and set aside for a few minutes. (you may notice on the picture below that the duck fat has set, this is because I left the duck in it’s fat for a day after cooking it in the oven to enrich its flavour more, you can keep duck in its’ fat on an air tight container for a few days or months before you cook it.)
6.  On a dry frying pan over medium heat, fry your duck legs skin side down first. 5-7 minutes.

Confit De CanardConfit De Canard

Day 2:
For the flageolet beans:

7.  On a frying pan add olive oil on a medium heat; gently fry your bacon until golden brown and crisp, before adding the rest of the ingredients listed “For the flageolet beans” above; simmer for 5-10 minutes until liquid has reduce by a third, adjust seasoning  and remove bay leaves before serving.

Serve duck warm on a bed of flageolet beans.
Confit De Canard

Leave a Reply