Cuisses de canard confites



  • 4 duck legs, rinsed, patted dry
  • 1/3 cup coarse  ( 1 c. à table) salt
  • 1 tablespoon black peppercorns, crushed
  • 1 tablespoon herbes de Provence
  • 2 bay leaves, crumbled
  • 8 cups melted duck fat


  1. Put the duck legs in baking dish and rub with salt, pepper, herbes de Provence and crumbled bay leaves.
  2. Refrigerate overnight.
  3. Rinse the duck legs well and pat dry.
  4. Preheat the oven to 300 degrees F.
  5. Put the duck legs, skin-side up, in a medium Dutch oven.
  6. Pour enough melted duck fat over the duck legs to cover.
  7. Heat the duck fat to a gentle simmer on medium heat.
  8. Cover the Dutch oven and put it in the oven.
  9. Bake for about 2 hours or until the duck is fork tender.
  10. Transfer the duck to a plate, strain the fat, and pour a layer of fat into a large baking dish.
  11. Put the duck legs on top and cover completely with the remaining fat.
  12. Do not add the duck juice left on the plate.
  13. Cool completely.
  14. Refrigerate for at least 1 week and up to 2 weeks (to lessen the saltiness of the duck).
  15. Preheat the oven to 350 degrees F.
  16. Lift the duck pieces out of the fat, removing as much as possible.
  17. Heat a large saute pan on medium-high heat and add the legs, skin-side down.
  18. Saute the legs for 4 minutes.
  19. Flip the legs and put the pan in the oven.
  20. Roast the duck legs for 5 to 10 minutes or until the skin is crispy.

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