Duck Confit
Duck confit is a classic French dish from the Gascony region, where duck legs are salt-cured, then slowly cooked submerged in their own rendered fat until the meat is incredibly tender and the skin becomes crisp. The primary ingredients are duck legs, coarse salt, and aromatic herbs like thyme and garlic.
🍽️ Nutrition at a glance
This dish is very high in fat and protein, with negligible carbohydrates, as the duck is cooked in its own fat. A typical serving provides a good source of iron and B vitamins, but is also calorie-dense, often ranging from 400 to 600 calories per leg.
Nutrition breakdown
| Calories | 480 kcal |
| Protein | 28 g |
| Carbs | 0 g |
| Fat | 42 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 950 mg |
| Iron | 3.5 mg |
| Zinc | 4.0 mg |
| Selenium | 35 mcg |
| Phosphorus | 250 mg |
| Vitamin B3 (Niacin) | 5.0 mg |
| Vitamin B6 | 0.5 mg |
| Vitamin B12 | 0.6 mcg |
| Vitamin E | 2.0 mg |
Per 1 leg (about 130 g, meat and skin) · estimated, varies by recipe
💡 What's interesting
The name 'confit' comes from the French word for 'preserved,' as this method was originally a way to store meat for months without refrigeration. Nutritionally, while high in fat, the slow cooking process renders much of the subcutaneous fat, and the fat used (duck fat) is rich in monounsaturated fats.
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AI estimate may be inaccurate · Terms