Poultry
Confit Leg
Confit duck leg is the salted, slowly cooked-in-fat leg of traditional Gascon preservation—tender to the bone, skin that crisps under final heat, meat that shreds for rillettes or salads. True confit is a technique as much as a cut; retail confit arrives already cooked in fat. Warm gently in its fat, then crisp skin in a hot pan or oven before serving. Save the fat for potatoes. Shred leftover meat into cassoulet or hash. Do not boil confit hard or it dries and strings. A make-ahead feast centrepiece.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.65 g
- Saturated Fat 3.08 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.22 g
- Polyunsaturated Fat 1.95 g
- Cholesterol 88.5 mg
- Sodium 70.1 mg
- Salt 0.14 g
- Total Carbohydrate 1.03 g
- Dietary Fibre 0 g
- Total Sugars 0.49 g
- Complex / starch 0 g
- Protein 21.2 g
- Water 63 g
- Energy 170 kcal
- Water 63 g
- Carbohydrates 1.03 g
- Sugars 0.49 g
- Protein 21.2 g
- Fat 9.65 g
- Saturated Fat 3.08 g
- Monounsaturated Fat 4.22 g
- Polyunsaturated Fat 1.95 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 37.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 8.33 mg
- Vitamin B5 — Pantothenic Acid 1.03 mg
- Vitamin B6 0.51 mg
- Vitamin B7 — Biotin 2 µg
- Vitamin B9 — Folate 6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 1 µg
- Minerals 488 mg
- Major Minerals 486 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 88.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 8.33 · vitamin-b5-pantothenic-acid: 1.03 · vitamin-b6: 0.51 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 6 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1 ·
Minerals
Confit Leg of Duck: composition reflects this culinary part relative to the whole ingredient.
History
Gascony farmhouses confited legs in the bird’s own fat for winter stores.
French bistros spread confit de canard as a national comfort luxury.
Jarred and vacuum confit made the dish global without a farmhouse larder.