Duck Confit

Duck Confit
  • 4 servings
  • 0:05 Preparation
  • 2:00 Cooking
  • 26:05 Total Time


Add all
  • 8

    young duck legs

  • 4

    bay leaves, crumbled

  • 1

    sprig of fresh rosemary, crumbled

  • 1

    sprig of fresh oregano, crumbled

  • 1 cup
    (250 mL)

    coarse salt

  • 4-8 cups
    (1-2 L)

    melted duck fat or lard

  • Freshly ground pepper to taste


Place the legs skin side down on a grill set over a plate. Rub the legs with the herbs. Sprinkle a generous amount of coarse salt on the legs. Cover and refrigerate for 24 hours. Quickly rinse the legs to remove the salt. In a deep roasting pan, place the legs and cover with the melted fat. Bring to a boil and decrease the heat to low. Let simmer for 2 hours. Serve the duck sprinkled with a spoon of hot fat and some freshly ground pepper.

Source: Metro

Wine and meal pairing

Aromatic and robust

Aromatic and robust
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.

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