Confit de Canard

 

One of the finest and biggest meals in France, Confit de Canard also known as Duck Confit is a very delicious dish that can treat anybody well! If you're looking for that 'hungry man' size, the delicacy is just what you're looking for. Confit de Canard is so good, like really good! Although the process might take a while, it would be worth the wait! It is because it is one of the finest dishes in France, that is why it is seven on the Top Ten Popular Foods in France! 

Known as a specialty in Gascony, Confit de Canard is a dish that requires the whole duck to be cooked. All the pieces of the duck are used to create the meal. 

Ingredients! 

Sea salt 

Freshly cracked black pepper 

4 duck legs (thigh and drumstick attached)

1kg (2lb) duck fat

2 bay leaves

4-6 sprigs of thyme

How to make Confit de Canard

To prepare duck legs 

1) Generously rub sea salt onto the flesh side of the duck legs, and season with cracked pepper. 

2) Cover with cling film and learn be the duck in the fridge overnight. 

To make the Duck Confit

1) Rinse the duck legs under running water and pat dry with kitchen paper. 

2) 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. 

3) Immense the duck in the fat, add a few bay leaves and some sprigs of thyme. 

4) You should have enough duck fat to just cover all of the duck legs. Keep in mind that, as the duck legs are cooking, they will render fat as well. 

5) Cook the duck on a very low heat for about 2 hours until the meat falls off the bone easily. There should be barely a bubble seen in the oil during this time. An easier way to maintain a constant temperature is to place the sauce pan into the oven (without fan) at 100°C/212°F

6) Check regularly to make sure that the oil is not bubbling, otherwise you will end up deep-frying and drying out the duck legs. 

7) To test if the duck is cooked to the right texture, carefully remove on duck leg to a plate with the skin side facing down. Test with a fork to see if the meat falls away from the bone easily. 

To serve Duck Confit

1) To serve the duck right away, heat a large frying pan over medium-high heat (with no oil as there is enough oil from the duck legs) and sear the duck legs skin side down until golden and crispy. 

2) Turn the duck legs over and brown the other side. 

3) Serve with a green salad and roast potatoes.

And there you have it! Your well cooked duck is ready to be eaten! Enjoy your Confit de Canard and share it with your friends and family! 

Ingredients and instructions sourced from www.eatlittlebird.com :

https://eatlittlebird.com/duck-confit/#tasty-recipes-21839-jump-target

Images sourced from www.depositphotos.com