Protein Food
Duck Confit Leg
About This Entry
Duck confit leg is salt-cured and slow-cooked in duck fat — Southwest French staple. Rich, savory, and unctuous; pairs with Madiran, Cahors, and acidic whites that cut fat.
Beginner Guide
Confit is shelf-stable when submerged in fat. Crisp skin in a hot pan before serving; meat is already fully cooked.
FAQ
- What is Duck Confit Leg?
- Confit is shelf-stable when submerged in fat.
- How should Duck Confit Leg be cooked for best results?
- Cook to safe internal temperature for poultry; render duck and goose fat slowly. Rest before carving or serving.
At a Glance
Group
Poultry
Classification
Animal Protein Foods
Species
duck
Scientific name
Anas platyrhynchos domesticus
Scientific Classification
- Display name
- Duck Confit Leg
- Classification
- Animal Protein Foods
- Group
- Poultry
- Scientific name
- Anas platyrhynchos domesticus
- Species
- duck
Taxonomy
- Cut type
- trim
- Anatomical cut
- leg
- Bone state
- bone in
- Processing state
- prepared
- Fat content
- rich
- Primary cooking methods
- slow cook, pan sear
- Recommended doneness
- well done