Called Confit de Canard in French, duck legs are slow-cooked in duck fat until the meat is meltingly tender, then the skin crisped to golden perfection. This is a traditional Duck Confit recipe that's low-effort and DOESN'T require buckets of duck fat! Welcome back to French Bistro Week! Confit de canard, or duck confit, is a classic French delicacy originating from the south-western region of Gascony. It is well known that confit was a standard meat preservation process for many centuries until refrigerators were invented.
Recettes de confit de canard et de cuisine du sudouest
Ingredients Deselect All 2 fatty ducks (or 4 sets of thighs and drumsticks) 1/3 cup Kosher salt (about 4 teaspoons per pound of duck, half for short preserving periods) 4 shallots, minced 3. Step 1 Cut the duck into two legs with thighs attached, two breasts and wings. Cut off the wing tips and reserve. Reserve the two breasts for another use. Remove the excess fat from the carcass and. Duck confit ( French: confit de canard [kɔ̃.fi d (ə) ka.naʁ]) is a French dish made with whole duck. In Gascony, according to the families perpetuating the tradition of duck confit, all the pieces of duck are used to produce the meal. Confit is French for preserve, and confit de canard is a specific preparation that preserves a duck in its own fat. Duck confit is an incredibly tender and flavorful way to prepare duck, and it's the starting point for a number of traditional French recipes including cassoulet.
Confit de canard facile découvrez les recettes de Cuisine Actuelle
Preheat the oven to 220ºC /425°F/gas mark 7 and put a full kettle on to boil. While the kettle is heating up, bash up all the marinade ingredients in a mortar and pestle. Place the duck legs skin. Confit is, initially, a salt-curing process. Pieces of raw meat are rubbed with salt (for flavor and as a preservative), as well as thyme and garlic. The spices are rinsed from the meat prior to cooking. The cooking vessel should be deep enough to contain the rendered fat - a terracotta Dutch over, for example, is ideal. While the confit cooks, soak 2 wooden skewers in a saucepan and boil 5 minutes to sterilize. Lay in the bottom of two sterilized glass loaf pans (breaking the sticks if needed). Lay on the duck. Place the meaty parts on top, all the pieces skin side down. Add the two and one-half cups of rendered duck fat and the lard. Cover closely and bring the fat to the boil. Let simmer about one hour and 15 minutes. Step 5. Remove the pieces of duck from the fat. Separate the meaty parts from the bony parts.
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While the confit cooks, soak 2 wooden skewers in a saucepan and boil 5 minutes to sterilize. Lay in the bottom of two sterilized glass loaf pans (breaking the sticks if needed). Lay on the duck legs and ladle over the fat, leaving any juices behind. Make sure they are well covered. Cover with foil or plastic wrap, and refrigerate a week to mellow. Sieve the melted fat to remove any impurities, let it cool for about 5 minutes and pour the fat over the duck legs. Make sure that the duck legs are completely submerged in fat, the fat should top the meat by at least 2.5 cm/ 1 inch. If kept in sealed jars the duck confit will keep in the fridge for a couple of months.
Melt the duck fat over low heat until it is completely liquefied. It is important that the heat be low. Stick the clove into one of the halves of the sliced head of garlic and place both garlic halves into the melted duck fat. Add the 8 duck legs to the pot. The legs should be completely immersed in the liquid fat. Confit de canard (Duck Confit) This French classic is made by slow-roasting duck meat in its own fat. What was once used as a method of preserving meat in times before refrigeration is nowadays enjoyed as a rich and flavorful dish of its own.
Mrs. Bear Cooks Confit de Canard
To make the Duck Confit. Rinse the duck legs under running water and pat dry with kitchen paper. Melt the duck fat in a large saucepan that will hold the duck legs in a single layer. The duck fat should be at a temperature of 100°C / 212°F. Immerse the duck in the fat, add a few bay leaves and some sprigs of thyme. Confit de Canard ( preserved duck) Confit de Canard comes from the Aquitaine region of France. Situated on the Atlantic coast, this is the south west of France. The capital is Bordeaux and there are 5 departments within Aquitaine. Confits are basically a technique in preservation. 'Preserved duck' is a very traditional dish in this region.
