Duck confit - Confit de canard
Photo by Doug Sherring
Boiled baby beets and crispy lettuce are a perfect match for duck confit
- If you want to roast a wild bird you will need to "lard" the duck by wrapping it in fatty bacon, and baste it frequently while cooking.
- Farmed duck will have a generous layer of fat beneath the skin.You need to melt some of this away. Sit the duck on a rack in a baking dish and start with a high heat.
- Once the fat has dripped down, carefully pour it off and continue to roast at a lower temperature. Do not throw this fat away - it will cook the best roast potatoes in the world.
- Adding to my duck excitement was the arrival of some cans of duck confit to try.
- Duck confit - Confit de canard
- Duck confit is begun by salting the joints of the duck. The salt is washed off the next day and the duck dried.
- After cooking in its own fat, the duck joints are packed into a container or can, the fat poured over the duck, the container sealed and the confit stored in a cool, dark place to use later.
- The duck fat seals the meat and preserves it by preventing any air contacting the cooked meat.
- Take the duck joints from the fat and pop them in a moderate oven for 10-15 minutes to reheat.
- Peel some roasting potatoes and cut them into chunky slices. Put them in a roasting dish and smother them with the duck fat from which you have removed the legs.
- Cook until potatoes are done. Drain off the fat and crisp up on some paper towels in the oven .
- Once the duck is reheated, turn on the grill and crisp up the skin.
- To serve: Remember the duck has been salted and the duck fat is rich so we need some fresh, sweet and slightly sharp flavours to contrast. Do not salt the potatoes.
- Offer some boiled baby beets, some crispy lettuce or some wilted savoy cabbage, and be liberal with the cracked pepper.