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Confit de Canard Recipes

Cooking Confit de Canard: Gourmet Duck Confit ~ With No Fuss

We will be adding more confit de canard recipes to our artciles and these will be listed in our recipes category.  This page is just for the simple highlights…

Please  see all articles on Confit de Canard Recipes

Meanwhile here are the basics…

Confit de Canard

Open the tin (you can warm or bain marie to ease the fat so it’s easier to get the duck out ~ or not!) Put the duck in a frying pan with or without onions and a good amount of it’s own fat. Or put it in an oven dish with or without onions and some fat.  Add black pepper if you like. Generally I never salt duck confit.

At this stage I put the excess fat into another frying pan or oven dish for potatoes (either par~boiled or thinly sliced). And the rest of the fat goes in the fridge for yum~yum frying for the next month.

In either the frying pan or the oven, turn the duck to cripsen a little and at least to brown. Drain off any more excess oil if you like.  Probably cook for between 20 and 30 minutes depending.  (Temperature: between 180-200°C ~ gas mark 4-6 but my oven’s always the same and I just cook until it’s either looking done or I can’t wait any more.  Let’s just say at the same temperature as you’d cook a chicken in the oven?)

Really you can’t go wrong. It’s already cooked so you’re heating it to some extent but slow gentle cook brings out all the pre-cooked flavour.

If you’re averse to spitting pans then do it in the oven. Overall I’d say the oven is easier.

Confit de Canard: Manchons

Frying confit de canard manchons takes a few minutes, best with onions. Or put them in the oven for 20~30 minutes. Turn to brown.

Gesiers de Canard

As confit de canard above really, best in the frying pan. I cut them up to cook well and crispen off a little. Cook with onions and pepper.

I serve them as a hot accompaniment to a salad, often as a starter with lettuce, tomato, raw onion (& fried onion) and walnuts (and possibly with some French beans) and cover in some French dressing (it’s good to have salad dressing these days without balsamic!).

Or a snack just with potatoes (fried) and peas (ideally French petits pois from a tin too!)

Petits Pois

We strongly recommend using tinned petits pois from France to accompany your confit de canard meal.  In my mind the best simple combination is duck confit, fried or oven cooked (with or without onions), potatoes cooked in the duck fat (with or without onions) and petits pois which bring the sweetness to balance the full savoury taste of the duck and the neutral tasty~tasty~very~very~tasty potatoes.  Heaven….

The peas only need bringing to the boil and/or a short simmer.  Drain and serve.  Easy pea-sy.


  1. Love A Duck says:

    On the subject of less bones, confit cuisses are based on bone. Try magret de canard which is meat from the breast but this is a different meal. I find bones are a part of the experience…
    The duck should be cooked well enough that it really falls off the bone.
    (It’s a bit like tandoori chicken… if there’s not a fair amount of mess and red fingers, something’s wrong. You can have it off the bone with breast meat but it’s different.)

  2. Love A Duck says:

    From Confit de Canard UK: Dear Iain, I find that the work required to prepare confit de canard in the oven very little trouble. I would suggest that you cook it once in the oven just before eating it. You’d need the same oven space to reheat it anyway. You are in effect reheating and browning/cripsening it anyway. If it’s oven space that’s the problem, perhaps because of the potatoes, you could try mash?!

  3. Iain McIntyre says:

    We will be catering for about 20 people and would like to know if it is possible to prepare the duck in two stages ie to brown and crisp first and then to reheat just prior to serving? I know re-heating is not ideal but with a large number we are trying to keep work immediately prior to the meal to a minimum.
    Also, is there a cut of confit with less bone for guests to deal with?

  4. Love A Duck says:

    From Confit de Canard UK: I rarely use a condiment (if you mean beyond salt & pepper) or a sauce, though if you run through our confit de canard recipe articles you can read about the “Duck Off” where sauces were made with wine/orange juice/red fruit (of your choice… but could be cherries, cranberries or rapserries) which were excellent.

  5. Huguette de Martigny says:

    What if any condiments or fruit would you or can you serve with Confit???

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