Dish · french
Duck Confit
Duck legs salted, then slow-cooked and submerged in their own rendered fat until tender, and often crisped in a pan before serving. The meat stays moist despite the long, low cooking.
Where it comes from
The technique developed in Gascony as a way to preserve duck and goose meat before refrigeration, packing cooked legs in fat that sealed out air. It stayed a practical preservation method for generations before turning into a standard restaurant dish.
What cooks argue about
Cooking temperature and time are the real variables, since a lower, longer cook keeps the meat more tender while a hotter, faster cook risks drying it out.
Versions
Nobody has published a duck confit here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
duck legs
duck fat
garlic
bay leaves dried