Confit de Canard tiède, salade de haricots verts et noisettes

Nutrition · per serving

Steps

1. 1

   Pat the duck legs very dry. Season all over with the fine sea salt and black pepper, rubbing especially around the joints. Add the crushed garlic and thyme, then let the legs sit at room temperature for 15 minutes while you prepare the oven and the salad elements; this short cure improves seasoning and helps draw off a little surface moisture for better texture.

   2 large (about 700 g total) duck legs3 garlic cloves, lightly crushed6 sprigs fresh thyme8 g fine sea salt2 g freshly ground black pepper
2. 2

   Preheat the oven to 190°C. Place the duck legs skin-side up in a small ovenproof dish or sauté pan that fits them snugly. Melt the duck fat if needed and pour it over so the legs are mostly submerged. Roast for 35-40 minutes, basting once halfway, until the meat is very tender when pierced near the joint and the skin is lightly golden. For the final 5 minutes, raise the oven to 220°C if needed to crisp the skin further; watch carefully so the garlic does not burn.

   2 large (about 700 g total) duck legs350 g duck fat3 garlic cloves, lightly crushed6 sprigs fresh thyme
3. 3

   While the duck cooks, toast the hazelnuts in a dry pan over medium heat for 3-4 minutes, shaking often, until fragrant and lightly blistered. Tip onto a board, cool briefly, then rub away loose skins with a clean towel and roughly chop.

   40 g hazelnuts
4. 4

   Bring a saucepan of well-salted water to the boil. Cook the green beans for 3-4 minutes until bright green and just tender but still crisp. Drain and immediately cool under very cold running water or in iced water, then drain thoroughly. Keeping them dry prevents a diluted vinaigrette.

   220 g green beans, trimmed
5. 5

   Make the vinaigrette by whisking the Dijon mustard and red wine vinegar together first until smooth, then slowly whisk in the olive oil to form a lightly emulsified dressing. Season with the fine sea salt and black pepper. Stir in the sliced shallot and let it stand for 5 minutes to soften its bite.

   12 g Dijon mustard20 ml red wine vinegar20 ml extra-virgin olive oil2 g fine sea salt1 g freshly ground black pepper40 g shallot, very finely sliced
6. 6

   Rest the duck legs out of the fat for 5 minutes on a rack or warm plate. This helps the skin stay crisp and lets excess fat drain away. Reserve the cooking fat for another use.

   2 large (about 700 g total) duck legs350 g duck fat
7. 7

   Toss the green beans with the vinaigrette, softened shallot, chopped parsley, and most of the hazelnuts. Taste and adjust seasoning if needed. The salad should be sharply dressed to balance the richness of the duck.

   220 g green beans, trimmed40 g shallot, very finely sliced10 g flat-leaf parsley, roughly chopped40 g hazelnuts12 g Dijon mustard20 ml red wine vinegar20 ml extra-virgin olive oil2 g fine sea salt1 g freshly ground black pepper
8. 8

   Arrange the warm green bean salad on two plates. Set a duck leg on each plate, skin-side up, and scatter over the remaining hazelnuts. Serve immediately while the duck skin is crisp and the salad is still cool and crunchy.

   2 large (about 700 g total) duck legs220 g green beans, trimmed40 g hazelnuts

Origin & History

Confit de canard is one of the classic preparations of Gascony in southwestern France, where duck preservation in its own fat was both practical and luxurious. While traditional confit is cured and cooked slowly for much longer, this quicker version keeps the spirit of the dish and pairs it with a sharp, nutty salad in a modern bistro style.