French · main
Duck Confit (Confit de Canard)
Duck Confit (Confit de Canard) reads richness 9.1, umami 8.5 and allium 4.8 on Palate's 0–10 flavor X-ray — a French main, about 25 hr. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 8.9 / 10
- Sweet & Fruity — 0.6 / 10
- Sour & Bright — 0.0 / 10
- Bitter & Earthy — 1.3 / 10
- Rich & Fat — 9.1 / 10
- Aromatic & Spice — 5.2 / 10
The measured notes (of 18)
Richness 9.1 · Umami 8.5 · Allium 4.8 · Salinity 4.2 · Warm Spice 2.0 · Herbaceous 2.0 · Bitterness 1.2 · Heat 1.2 · Earthy 0.7 · Floral 0.7 · Sweetness 0.6
What's in it (7)
- 4 duck legs
- 2 tbsp coarse sea salt
- 1 tsp black pepper
- 6 sprigs fresh thyme
- 4 bay leaves
- 6 cloves garlic, smashed
- 4 cups duck fat
Time & effort: about 25 hr (20 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 464 kcal, 8.6 g protein, 46.7 g fat, 1.8 g carbs
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Rub duck legs with salt, pepper, thyme, and garlic and cure in the refrigerator for 12-24 hours.
- Rinse, pat dry, and submerge completely in melted duck fat, then cook at a very low oven temperature for 2-3 hours until meltingly tender.
- To serve, remove from fat and pan-fry or broil skin-side down until the skin is shatteringly crisp.
Dishes with a similar flavor shape
- Bratwurst — German
- Kielbasa (Polish Smoked Sausage) — Polish
- Leskovački Ćevapi (Leskovac Grilled Minced Fingers) — Serbian
- Kotlet Schabowy (Breaded Pork Chop) — Polish
- Seolleongtang (설렁탕) — Korean
Keep reading: what richness, umami, allium mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.