Confit Du Canard Recipe

Cure the duck

Pat duck legs dry with paper towels. In a small bowl combine coarse kosher salt, minced garlic, thyme sprigs (torn slightly to release aroma), rosemary sprigs, and coarsely ground black pepper. Rub the salt mixture evenly over both sides of each duck leg. Place legs in a single layer in a non-reactive dish, cover tightly with plastic wrap, and refrigerate 12–24 hours to cure.

Rinse and dry

After curing, remove duck legs from refrigerator. Rinse off the salt and aromatics under cold running water, gently rubbing to remove excess. Pat legs very dry with paper towels. Allow to air-dry on a rack in the fridge for 1 hour if time permits to further dry the skin.

Cook in duck fat

Preheat oven to 225°F (110°C). Place duck legs leg-side down in an ovenproof pot or deep baking dish just large enough to hold them in a single layer. Pour warm (not hot) duck fat over the legs to cover them completely (about 3–4 cups depending on dish). Add any leftover thyme or rosemary into the fat for aroma. Cover tightly with a lid or foil and bake 2.5–3 hours, until meat is tender and easily pulls from the bone.

Cool and store

Remove dish from oven and let cool slightly. You can serve immediately by crisping skin (next step) or refrigerate submerged in fat for up to 1 week (fat will solidify). To refrigerate, cool to room temperature, then transfer to refrigerator. If serving later, bring to room temperature before crisping.

Crisp the skin (finish before serving)

To serve, remove legs from fat, scraping off excess fat, and place skin-side down in a cold skillet. Heat over medium-high heat until skin is deep golden and crisp, about 6–8 minutes, then flip and warm the other side 1–2 minutes. Alternatively, place skin-side up on a baking sheet and broil 3–5 minutes watching carefully. Transfer to a plate lined with paper towel to drain briefly.

Roast the bell peppers

While duck is finishing, char the bell peppers. You can roast whole peppers over a gas flame, under a broiler, or on a hot grill until skin is blackened all over (8–12 minutes). Transfer peppers to a bowl and cover with plastic wrap or a sealed container for 10 minutes to steam. Peel off skin, remove seeds and stem, and slice into 1/2-inch strips.

Make the vinaigrette

In a small bowl whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, honey (if using), thinly sliced garlic, salt, and freshly ground black pepper until emulsified. Taste and adjust seasoning.

Assemble the salad

Place washed, dried arugula in a large mixing bowl. Add the roasted bell pepper strips and gently toss with about two-thirds of the vinaigrette (reserve the rest to adjust seasoning). Break or crumble goat cheese over the greens, tossing gently so some crumbles remain on top. If using, add warm toasted baguette slices or potatoes to plates.

Plate and finish

Place a generous handful of the dressed arugula and peppers on each plate. Top with one crisped duck leg (or two halves) per serving. Spoon any pan juices (strained of excess fat) lightly over the meat and salad for extra flavor. Garnish with chopped chives or parsley and additional goat cheese if desired.

For a composed plate, arrange toasted baguette slices or warm fingerling potatoes alongside the salad and duck. Serve immediately while duck skin is crisp and salad is fresh. Provide extra vinaigrette on the side if desired.