Confit de Canard
"Confit de canard is duck leg slow-cooked in its own fat until the meat is fall-off-the-bone tender and the skin is crispy. It's a preservation technique from southwest France. The duck is salted, aged, then submerged in fat and cooked slowly for hours. Served as a main course with potatoes cooked in duck fat (pommes sarladaises) or green salad. The meat is rich, savory, and deeply flavorful."
Logistics
Moderate
Vibe
Rich, traditional
Duration
1 hour
Best For
Dinner
The Backstory
Confit (from 'confire,' to preserve) dates to medieval times as a way to preserve meat before refrigeration. Duck legs were salted, cooked in fat, and stored in clay pots for months. It became a delicacy of Gascony and Périgord regions. Paris bistros adopted it in the 1900s. Now it's a classic French dish representing rustic cuisine.
Local Secret
"Order at traditional bistros or brasseries. The skin should be golden and crispy (if it's pale and soft, it's been improperly cooked). The meat should pull apart with a fork. Pommes sarladaises (potatoes fried in duck fat with garlic and parsley) are the classic accompaniment. It's heavy, so don't order it in summer heat—best in fall/winter. Pair with red wine from Cahors or Bordeaux."