Have you tried Confit de canard? Do you know how to cook this delicious dish? Probably not. You might be hearing about this food for the first time. So, if you want to explore more information regarding this delightful dish and want to know how you can make it from the comfort of your home, then continue reading this blog. Here we will be sharing all the information you need to know about Confit de canard.
What is Confit de canard?
The name confit comes from the past participle of a French verb confire, which means “to preserve.” Confit de canard is a unique French dish cooked by slow-roasting of duck meat in its fat.
The practice of preserving meat in its own fat has a historical background. In this process, the meat is cooked very slowly. Sometimes it is also cooked for days in melted fat. The meat is then potted in the fat and is allowed to cool. In addition, the canned meat can last for years.
The method used to preserve meat when there were no refrigerators is nowadays enjoyed as a flavorful dish of its own. The chefs usually season the meat with pepper, salt, fresh herbs, and species such as garlic, bay leaves, and thyme to enhance the taste.
The taste of the final product is delicious and is incredibly versatile. It is so tender that it can be used, cold in salads can enrich stews, or be served on its own. It might take about two days to make a confit de canard, but it is well worth your time.
Confit de canard Recipe
Now without wasting further time, let’s dive into the recipe and find a way of preparing Shahram Kyani’s Special Confit de canard recipe from the comfort of your home.
Let’s look into the ingredients and recipe instructions. Duck Legs (4, about 3 pounds)
Garlic cloves (2, peeled and split in half)
Coarse salt (1 ounce)
Bay leaves (2)
Fresh thyme (2 sprigs)
Duck fat, melted (1 kg/ 5 cups)
Serving: (4 Person)
Follow the procedure described below to prepare confit de canard for yourself.
- Take a glass bowl. Rub the duck legs entirely with split garlic cloves and put them in that glass bowl. Add salt, pepper, bay leaves, and thyme.
- Cover it in a tea towel and refrigerate for about 48 hours, turning once
- Now heat the oven to 200-degree Fahrenheit. Rinse the duck. Let it dry. You can use a towel. Put the duck legs in a baking dish and tuck in the garlic cloves. Pour them over enough fat so that the legs get entirely covered.
- Place them overheat and when the first bubble appears, set it on a rimmed baking sheet in the oven. Bake uncovered until the meat gets tender and shrinks away from the bone. It might take about 4 hours.
- Cool them in the fat and carefully lift them out. While preparing the confit, soak two wooden skewers in a saucepan and boil for about 5 minutes until they sterilize. Lay them in the bottom of two sterilized glass loaf pans.
- Now lay on the duck legs and ladle them entirely over the fat, leaving juices behind. Make sure to cover them appropriately. Cover them in a plastic foil and refrigerate for a week to mellow
- When you want to cook, remove the pans from the fridge and set in simmering water for about 20 minutes so that the legs can be pulled out without breaking.
- Heat the oven to 350-degree F and place the legs skin-side with a little fat around them in a cast iron pan.
- Bake for 15 minutes until they get hot. Now, remove and turn the oven to broil. Turn the legs skin-side up and broil for about 3 minutes.
- That’s it, serve these duck legs on the top of the potatoes.
We hope this recipe helped you make delicious Confit de canard from the ease of your home. Follow the instructions given above and prepare this delicious recipe for yourself and your loved ones. Also, if you have any question, hit comments section below.