Confit de canard

confit_de_canard

French Confit de canard, also known as Duck Confit, is a classic French delicacy that dates back to the early 19th century. It is a preserved duck dish that is cooked in its own fat, salt, and herbs until it is tender and flavorful. This dish has been a staple in French cuisine for centuries and has become a popular dish in several other countries around the world.

The word “confit” comes from the French verb confire, which means to preserve. The preservation process for the duck involves salting and slow-cooking the meat in its own fat. This process was originally developed as a way to preserve meat before refrigeration was invented. The salt acts as a preservative, while the fat covers the meat to prevent air from reaching it, keeping it fresh for several months.

To make French Confit de canard, you will need a few key ingredients such as duck legs or thighs, duck fat, salt, garlic, and thyme. Duck is the traditional meat used for this dish, but you can also use goose, chicken, or pork.

The first step in making this dish is to season the duck legs or thighs with salt, garlic, and thyme. Then, they are left to marinate in the fridge for a few hours or overnight. This allows the flavors to penetrate the meat.

Next, the duck is slowly cooked in duck fat over low heat until it is tender and falls off the bone. This process can take several hours, but the result is well worth it. The meat is incredibly flavorful and succulent, and it has a melt-in-your-mouth texture that is second to none.

Once the duck is cooked, it is then packed into jars with the duck fat and stored in the fridge or a cool, dry place. This allows the duck to soak up even more of the flavorful fat, making it even more delicious. This also helps to extend the shelf life of the dish, making it a great option for meal prep or entertaining.

French Confit de canard can be served in a variety of ways. It is often served with potatoes, vegetables, or a green salad. It can also be used as a topping for pizza, pasta, or even as a taco filling. The possibilities are endless, and it’s a dish that is sure to impress your guests.

In conclusion, French Confit de canard is a delicious and classic dish that is not only easy to make but is also a great way to preserve meat. The slow cooking process combined with the duck fat, salt, and herbs creates an incredible depth of flavor that is simply unmatched. Give this recipe a try, and you’ll see why it has become a staple in French cuisine for centuries.

Ingredients:

  • 4 duck legs
  • 1 cup salt
  • 1/2 cup sugar
  • 6 garlic cloves, sliced
  • 1 teaspoon black pepper
  • 2 bay leaves
  • 4 sprigs of thyme
  • 4 cups of duck fat

Instructions:

  1. Place the duck legs in a large bowl and sprinkle salt and sugar over them. Mix well to coat the legs completely. Cover with plastic wrap and refrigerate for 24 hours.

  2. Preheat the oven to 350°F (175°C).

  3. Rinse the duck legs under cold water, and pat dry with paper towels.

  4. In a large ovenproof casserole or Dutch oven, place the duck legs, garlic, black pepper, bay leaves, and thyme. Pour the duck fat over the duck legs, making sure they are completely covered.

  5. Cover the casserole with a tight-fitting lid and place in the oven. Cook for 2-3 hours, or until the duck is very tender and the meat falls off the bone.

  6. Remove from the oven and let cool to room temperature.

  7. Carefully remove the duck legs from the fat and transfer them to a clean container or jar. Cover with the cooled fat and seal the jar. Store in the refrigerator for up to several months.

  8. To serve, remove the duck legs from the fat and heat in a skillet over medium heat until the skin is crispy and the meat is heated through. Serve with roasted potatoes or a salad. Enjoy!