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Pot-au-Feu with Duck Confit
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France Authentic home cooking from France, with US measurements.
Originally published on Cookpad France as Pot au feu au confit de Canard
A picture of Pot-au-Feu with Duck Confit.

Pot-au-Feu with Duck Confit

Ghyslaine
Ghyslaine @cook_6151722

Because there’s more to serve with confit than just Sarlat-style potatoes!

Because there’s more to serve with confit than just Sarlat-style potatoes!

Read more

Pot-au-Feu with Duck Confit

Ghyslaine
Ghyslaine @cook_6151722

Because there’s more to serve with confit than just Sarlat-style potatoes!

Because there’s more to serve with confit than just Sarlat-style potatoes!

Read more
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Ingredients

Serves 2 servings
  1. 2duck or goose confit legs (or 4 confit wings)
  2. 2carrots
  3. 2potatoes
  4. 1turnip
  5. 1leek
  6. 1onion studded with 3 whole cloves
  7. 1bouquet garni (parsley, thyme, celery, bay leaf)
  8. coarse salt
  9. 3whole black peppercorns
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Steps

  1. 1

    Peel the vegetables and cut them into pieces. Place them in a large pot along with the onion, bouquet garni, and seasonings.

  2. 2

    Cover with cold water, cover the pot, and bring to a boil. Simmer for 1 hour.

  3. 3

    After 1 hour, quickly dip the confit pieces into the vegetable broth just until the fat melts (about 5 minutes), then remove them. Preheat the oven to 400°F (200°C).

  4. 4

    Keep the broth hot.

  5. 5

    Place the confit in a baking dish and roast for 15 minutes at 400°F (200°C).

  6. 6

    When the confit is nicely browned, divide the vegetables among plates, ladle some broth over them, and place the confit on top. Serve immediately.

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Ghyslaine
Ghyslaine @cook_6151722
Published in the US on November 11, 2025 07:00

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