Please help by moving some material from it into the body of the article. Unsourced material may be challenged and removed. Sprinkle with fresh thyme towards the end. I always add a bay leaf, fresh thyme, 3 garlic cloves sliced in half and sliced potatoes see photos — count 3 medium potatoes per person.
A classic recipe is to fry or grill the legs in a bit of the fat until they are well-browned and crisp, and use more of the fat to roast some potatoes and garlic as an accompaniment. Duck confit is considered one of the finest French dishes. While it is made across Franceit is seen as a specialty of Gascony.
Please discuss this issue on the article's talk page. Skipping the salt curing stage greatly reduces the shelf life of the confit. When cool, the meat can be transferred to a canning jar or other container and completely submerged in the fat. In Gasconyaccording to the families perpetuating the tradition of duck confit, all the pieces of duck are used to produce the meal.
To prepare a confit, the meat is rubbed with salt, garlic, and sometimes herbs such as thymethen covered and refrigerated for up to 36 hours. Jump to navigation Jump to search This article's lead section may be too long for the length of the article.
March This article needs additional citations for verification. Take the duck legs aside and drain the duck fat through a sieve. When ready, take out the duck legs and rinse them in cold water.
The confit is prepared in a centuries-old process of preservation that consists of salt curing a piece of meat generally goose, duck, or pork and then cooking it in its own fat. The cooking fat acts as both a seal and preservative and results in a very rich taste. Please read the layout guide and lead section guidelines to ensure the section will still be inclusive of all essential details.
Salt-curing the meat acts as a preservative. When cooled, keep a layer of fat on the legs approx 1. The meat and fat are then removed from the oven and left to cool. Pat dry with kitchen towel. Return duck legs to the drained fat and leave to cool. Gertrud when she was a puppy. Confit is also sold in cans, which can be kept for several years. Christmas is finally over.
It was really good, turned out crispy as the duck fat does all the good work. When I first started this blog last April, I posted a simple version of confit de canard. Prior to cooking, the spices are rinsed from the meat, which is then patted dry. To maximize preservation if canning, the fat should top the meat by at least one inch. Confit de canard duck confit recipe: Each part can have a specific destination in traditional cooking, the neck being used for example in an invigorating soup, the garbure.
A sealed jar of duck confit may be kept in the refrigerator for up to six months, or several weeks if kept in a reusable plastic container. Duck fat is healthy for you! The pre-salted legs were cooked in the oven up to two hours, along with potatoes and thyme. Cover with cling film and leave in your fridge overnight.