Duck Confit with Herbs de Provence
Mallard Duck Recipe
1Setup & Prepare
About This Recipe
This traditional French preservation method transforms duck legs through slow cooking in seasoned fat, creating incredibly tender meat with crispy skin when finished. The technique produces melt-in-your-mouth results while creating precious duck fat for future cooking.
Cultural Context
Duck confit represents the pinnacle of French preservation techniques, developed in Gascony where ducks were cooked slowly in their own fat to preserve them through winter months. This ancient method transforms duck legs into incredibly tender, flavorful meat while creating liquid gold in the form of seasoned duck fat.
2Ingredients
Shopping List
*Cure
*Confit
3Cooking Instructions
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Curing: Combine salt, herbs de Provence, garlic, bay leaves, and peppercorns. Rub mixture all over duck legs. Place in non-reactive container, cover, and refrigerate 12-24 hours.
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Preparation: Rinse cure from duck legs and pat completely dry. Let come to room temperature, about 45 minutes.
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Fat Preparation: Gently melt duck fat in heavy-bottomed pot over low heat. Add aromatics - garlic, thyme, rosemary, and bay leaves.
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Confiting: Submerge duck legs completely in fat. Temperature should be 200-225°F - use thermometer for accuracy. Cook 2.5-3 hours until meat is fork-tender and almost falling off the bone.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
Chef's Notes
- Temperature control is critical - too hot and meat becomes tough
- The overnight cure is essential for proper flavor development
- Save the flavored fat - it's incredible for roasting vegetables
Wine Pairing
Rich red wine from southern France like Cahors or Côtes du Rhône - wines with enough body to match the richness of the confit.
Nutrition Facts
Per serving: 485 calories, 32g protein, 38g fat, 2g carbohydrates. Rich, traditional preparation with concentrated flavors.
