0:58in productionCh. 1 · What the dish is and where it came from/ 0:58 · ceiling 15 min
Preserving & fermentation · Dishes
Duck confit
Duck confit is whole duck preserved by salt curing and slow cooking in its own fat.
Confit de canard is a French dish made with whole duck. It is seen as a specialty of Gascony, where families perpetuate the tradition and use all parts of the duck.
Confit de canard is a French dish made with whole duck.
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How it works, in terms someone would actually use
It is prepared by rubbing duck with salt (a preservative), garlic, and sometimes thyme; covering and refrigerating up to 36 hours; then slowly poaching four to ten hours until tender.
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What it gets right
It gets right a rich, tender texture and deep savory flavor from salt curing and slow cooking in duck fat.
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What it does not
It does not retain long shelf life if the salt curing step is skipped.
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What it changed
It changed by becoming available in cans, which keep for several years.
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Who it is for, and who it is not
It is for people who want whole-duck preparation using traditional preservation.
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Is it worth your time
It is worth your time if you value shelf-stable, ready-to-use duck with traditional preparation.
Worth your time?
Selectively. Start with the brief, then cook the parts we point at.
What works
It gets right a rich, tender texture and deep savory flavor from salt curing and slow cooking in duck fat.
What does not
It does not retain long shelf life if the salt curing step is skipped.
Cook it if
Skip it if
The written brief1 min read
What the dish is and where it came from
Confit de canard is a French dish made with whole duck. It is seen as a specialty of Gascony, where families perpetuate the tradition and use all parts of the duck.
How it works, in terms someone would actually use
It is prepared by rubbing duck with salt (a preservative), garlic, and sometimes thyme; covering and refrigerating up to 36 hours; then slowly poaching four to ten hours until tender.
What it gets right
It gets right a rich, tender texture and deep savory flavor from salt curing and slow cooking in duck fat.
What it does not
It does not retain long shelf life if the salt curing step is skipped.
What it changed
It changed by becoming available in cans, which keep for several years.
Who it is for, and who it is not
It is for people who want whole-duck preparation using traditional preservation. It is not for those avoiding cured meat or duck fat.
Is it worth your time
It is worth your time if you value shelf-stable, ready-to-use duck with traditional preparation.