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Duck leg confit


5 minutes


2 h to 2 h 30



Duck leg confit
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30 ml (2 tbsp.) coarse salt
2 ml (1/2 tsp.) black peppercorns, cracked (mignonette)
1 bay leaf, crumbled
4 duck legs
800 ml (3 1/4 cups) duck fat


  1. Place the salt, pepper and bay leaf in a small bowl. Stir.
  2. In a gratin dish, place 2 duck legs, meaty sides up.
  3. Sprinkle with half the spice and herb mix.
  4. Repeat the operation with the 2 other duck legs.
  5. Flip the last legs to place the meaty sides against each other.
  6. Cover and refrigerate for about 12 hours.
  7. In a 3 L (12 cup) cooking pot, melt the duck fat over medium heat.
  8. Meanwhile, rinse the duck legs in cold water.
  9. Pat them dry with paper towels.
  10. Add the duck legs to the melted fat.
  11. As soon as it starts boiling, adjust the heat so that the fat barely simmers.
  12. Cook the duck legs in the fat for about 2 1/2 hours, or until the inside temperature, taken between the top of the leg and the drumstick, indicates 85°C (180°F).
  13. Preheat the oven to broil.
  14. Place the duck legs on a baking sheet and cook on the top rack of the oven, skin side up.
  15. Grill until the skin is crusty.
  16. Serve with baby greens flavoured with raspberry vinegar.

Suggested pairing

Regular price: $24.75
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