Confit de Canard à la Salardaise

By Pascal Pommier, The Table
This classic peasant dish comes from south-western France and is best enjoyed with a dressed green salad on the side.

5 minutes
50 minutes


  • 4 Gressingham duck legs
  • 3 cloves of garlic, peeled
  • 4 sprigs of thyme
  • 300g Gressingham duck fat
  • 1kg good waxy potatoes
  • Small bunch of curly parsley


  1. Preheat the oven to 160°c or 140°c. Season the duck legs with salt and pepper then place them skin-side down in a heavy ovenproof earthenware pan or hob proof casserole (such as Le Creuset) with one of the garlic cloves and all the thyme.
  2. Cover the legs with most of the duck fat, put on the lid and bring to a simmer over a low-medium heat. Transfer to the preheated oven and cook for 45 minutes.
  3. Meanwhile, peel the potatoes and slice them into rounds. Thinly slice the remaining cloves of garlic and finely shred the parsley.
  4. Fry the potatoes in the remaining duck fat in a deep sauté pan over a medium heat for about 10 minutes, until they are starting to brown. Remove any excess fat then stir in the garlic and parsley. Turn the heat down low and continue frying for another 15 minutes.
  5. Remove the duck legs from the oven when they are done. Gently transfer them into another sauté pan over a medium-high heat and fry them on both sides until crispy. Serve the duck legs with the potatoes and a fresh green salad on the side. Enjoy!

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.