Confit refers to the process of slow cooking and storing food in fat. Confit is a French word that means "preserved." In the confit method, meats are cooked in fat for a long time at low temperatures.
The meat that has been through this cooking process is also called confit, as in duck leg confit or confit of goose. Oddly, don't seem to find Duck readily in Toronto! I shall look forward to rediscovering the duck breast when back home and soon!
I do miss it and lets face it, duck is a staple in France and the breast, unlike chicken are often enormous!
Duck is very versatile and so I decided to spend the next four days gifting you all, duck recipes! Yeah!
We all know there a cheats available in the form of duck confit in a tin but whilst it has it's uses, its a bit grey looking!
Fresh duck is much nicer but you know, it's fatty so guard your oven and hob well!
Anyway, I digress. The perfect meal for me is duck confit and dauphinoise!
Absolute manna from heaven!
Here's a recipe for duck confit, it's similar to the one I've used for years, only I don't use a lot of garlic!
3 tablespoons salt
4 cloves garlic, smashed
1 shallot, peeled and sliced
6 sprigs thyme
Coarsely ground black pepper
4 duck legs with thighs
4 duck wings, trimmed
1. Sprinkle 1 tablespoon of salt in the bottom of a dish or plastic container large enough to hold the duck pieces in a single layer. Evenly scatter half the garlic, shallots, and thyme in the container. Arrange the duck, skin-side up, over the salt mixture, then sprinkle with the remaining salt, garlic, shallots, and thyme and a little pepper. Cover and refrigerate for 1-2 days
.2. Preheat the oven to 225°F. Melt the duck fat in a small saucepan. Brush the salt and seasonings off the duck. Arrange the duck pieces in a single snug layer in a high-sided baking dish or ovenproof saucepan.
3. Pour the melted fat over the duck (the duck pieces should be covered by fat) and place the confit in the oven. Cook the confit slowly at a very slow simmer — just an occasional bubble — until the duck is tender and can be easily pulled from the bone, 2-3 hours.
4. Remove the confit from the oven. Cool and store the duck in the fat. (The confit will keep in the refrigerator for several weeks.)
Note:The duck fat can be strained, cooled and reused.
Serve with a plum or orange sauce!
Epicurious - adapted
Image - Donna Holland