Duck Confit with Crispy Skin and Reduced Wine Sauce

duck confit de canard recipe crispy duck leg france recipe

Duck Confit with Reduced Red Wine Sauce

French Style Duck Confit de Canard with Reduced Red Wine Recipe. Confit (French) pronounced as  “con-fee” is slow cooking method in French culinary.  Confit contains various kinds of food that submerged in oil and then heated  for a long period. Confit is one of the oldest ancient meat preserving method. The confit then  sealed and stored in a cool place last and last for several months. Duck Confit (confit de canard) and goose confit  (confit d’oie) are usually used the leg part of the bird. The meat is salted and seasoned with herbs, and slowly cooked submerged in its own rendered fat, in which it is then preserved by allowing it to cool and storing it in the fat. Meat confits are a specialty of the southwest of France. I guess confit is one of the most popular French dish throughly worldwide. Duck confit usually served with roasted potato that drizzelled with rendered duck fat prior too roasting.

duck confit recipe crispy duck leg confit

Crispy duck confit !

Making french style duck confit recipe with crispy skin, while the meat is still tender and succulent is actually quite tricky. You need to follow several steps, first the meat is rubbed with salt, garlic, and sometimes herbs such as thyme, rosemarry and bayleaf then covered and refrigerated for up to 36 hours. Salt-curing the meat acts as a preservative. Prior to cooking, the spices are rinsed from the meat, which is then patted dry. The meat is placed in a cooking dish deep enough to contain the meat and the rendered fat, and placed in an oven at a low temperature (76 – 135 degrees Celsius/170 – 275 Fahrenheit). The oil should not be boiling into a large bubble, but gently little bubbles. The meat is slowly poached at least until cooked, or until meltingly tender, generally four to ten hours. Since you’ve just need the leg par of the bird, you can make use the breast for Ballotine Recipe with Spinach, Minced Chicken and Porcini Mushrooms Powder Stuffing  or cured is into Homemade Duck Prosciutto (Dry-Cured Duck Breast)

french confit duck recipe confit canard crispy skin duckFrench Style Duck Confit Recipe:

Ingredient :

French Duck Confit Recipe:

  • 4 duck legs
  • 4-6 cups duck fat ( I use coconut oil)
  • 1/4 cup  salt
  • 4 bay leaves broken
  • 2 tsp dried thyme leaves
  • 1 tsp dried rosemarry eaves
  • 1 tsp freshly ground pepper
  • 1/4  tsp freshly grated nutmeg
  • 1o garlic cloves, roughy chopped

Reduced Wine Sauce Recipe:

  • 1/2 tsp olive oil
  • 3 cloves shallots, finely chopped
  • 1/2 cup red wine
  • 1/2 cup chicken stock
  • 1 tsp butter
  • , salt to taste


How to make duck confit :

  • Pat dry the duck leg and breast, rub  all ingredient except t the oil, refrigerate for about 24  hours
  • Discard any liquid that derived from the duck meat and gently washed the salt mixture with warm water and don’t over do this steps of you’ll gonna get tasteless confit, pat dry
  • Rub the duck with another 1 tsp ground black pepper and 2 tbsp chopped garlic
  • Put the duck  on the heavy bottom crock pot and pour the coconut oil until the duck leg is totally submerge about 1 inch.
  • Cook the mixture in a very low flame until a very gentle little bubble comes out, cook about 4-12 hour until the meat is fal off the bone
  • Drain well, and you can save this in a fridge for up to 6 month with the meat totally submerge in the oil.
  • Just before serving, fry or simply roasted the duck confit until crisp up.
  • Serve with reduced wine sauce

How to make reduced wine sauce:

  • Heat up oil in the sauce wine, saute the shallot until translucent (not browned)
  • Pour the red wine and the stock and reduce until quartered
  • Add the butter
  • Strain the wine sauce  through fine metal sieve
  • Heat up again in the sauce pan and keep warm until served

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38 thoughts on “Duck Confit with Crispy Skin and Reduced Wine Sauce

  1. Oh I LOVE confit duck…or goose or pork! You really do know how to eat exceptionally well! Where I live in South West France is most certainly duck territory and you can buy it ready confit’ed in tins – which is actually pretty good for a quick dinner.

    • Well, actually i’ve never made a pork version…hehehe
      sounds good idea for me,
      btw, we had a tin of duck confit in special gourmet store too, but unfortunately is far away pricey beause it’s imported product

  2. Very original THE Way you compose THE dish, i like THE colours That Always you use on your dishes,one thing i know for sure…you know whats Nice is!!!great the Duck….!!!

  3. A very stylish dish! Beautifully presented too! I love to eat duck meat & love cooking & creating new recipes at home with it but this dish looks absolutely smashing!

    • tes aja mbak resepnya..hehehe
      itu abis di confit trus di roast lg mbk biar garing kulitnya
      coba deh rendem ayam kampung di minyak trus dipanasin jgn sampe mendidih selama 4-5 jam,
      pasti hasilnya melting, lbh empuk dr presto….
      apalagi klo ayamnya muda…
      Gak punya presto T_T

      • rendem minyak dipanasin jangan sampe mendidih? kecil dong apinya? biar pake api kecil tetep mendidih deh ya? 4-5jam? buangbuang gas dah.. huhuhu..

    • Iya mbak, pertamanya diidupin besar sampe minyaknya mendidih trus dikeciiiiliiiiiiiin bgt jgn sampe minyaknya mendidih….
      makanya biasanya semua yg di confit klo di resto mahal krn costnya tinggi, jgn lupa ayamnya hrs terendam dlm minyaknya,
      emang boros gas mbak,komentar itu sama kayak komentar opungku wkt aku bikin confit ini….hehehe

      • bisa ga ya pake slowcooker aja? empuk tuh, kaya presto tapi emang kalu dimasak lama.. ku suka rendem ayam semalaman dengan bumbubumbu, colokin ke slowcooker malem seblom bobo, terus paginya langsung makan.. beda rasanya sama presto.. apalagi confit [blom pernah bikin ala confit sih]..

      • pake slowcooker bisa juga sih mbak asal jgn sampe minyaknya mendidih,
        tapi punyaku gak bs buat confit krn suhunya bikin minyaknya mendidih, jd bukan confit yg otentik..hehehe
        prinsipnya sama, tapiklo confit biasanya bs disimpan lama klo terendem minyak terus terusan…..

      • slowcooker kan bisa diatur suhunya biar ga mendidih toh? asal hanget gitu? warm code..
        empuknya bedabeda kalu pake slowcooker, presto, minyak suhu rendah kan ya..

        mamaku bilang sih gampang empukin daging.. rendem aja semalaman dengan soda..

      • rasanya gak enak mbak pake soda, trus pinngitnya suka jadi biru2,
        plg mudah pake enzim papain atau beef silver tenderizer
        klo tradisional bs di bungkus daun pepaya semaleman di kulkas….tips dr opung

  4. What a glorious presentation of this very Fench delicous recipe – I amust asy that I am truly impressed at your cooking skills – it looks so delicious! And your presentation on the plate with the reduced sauce is just beautiful! Great job!

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