CONFIT FROM DUCK
Confit de canard – FRENCH CUISINE
Confectioning is a method of preserving meat by marinating in salt and then slowly cooking it in fat. Duck confit is a traditional French dish and one of the best ways to prepare a duck leg. The meat is perfectly soft and can then be stored in the melted fat for a long time.
At a time when our homes were not yet equipped with refrigerators. Confit was considered a well-known method of preserving food, especially meat, through long-term thermal processing in its own deep fat. Currently, we no longer have to conserve food in this way, and if we confit it, it is only to give it a unique taste. Goose or duck confit can be an alternative to baking them. All you have to do is take the goose or duck from the fat and brown it on all sides in a pan or grill, in a roasting pan or in an oven.
The name of the method derives from the French verb confire, meaning “preservation”, and was first used in the Middle Ages to describe fruit cooked and preserved in sugar. The method was originally used to preserve food, i.e. treat it to prepare it for a long shelf life. The idea was that the food should not spoil during this time. That is why the meat was rubbed generously with salt, poured over with dissolved fat, usually lard, and then slowly cooked or fried. And this is at a temperature that does not exceed 85 degrees C, which made the fat penetrate every tissue of the meat.
After processing, the meat was left in a cool and dark place, even for several months – and sometimes even years – in the congealed fat. As a result, the meat became softer, tender and juicy. This is what the villagers did for many years, not only with meat. On the Seine, you can buy ready-made confit meat in stores, which is sold in jars or cans, such as Confit d’oie – made of goose or Confit de Canard du Sud-Ouest, a Southwestern French duck. Just remove the pieces of meat – most often these are legs – put them in a saucepan and heat up. When the fat has melted, remove it and drain it a little, then heat the pan or grill thoroughly and fry or grill until the outer layer is crispy. This is why ready made confit duck is made by use duck leg meet with traditional recipe like years ago. .
Why not try ready made confit duck ?
If you are tired of cooking, reading whole recipe. nowUcan save your time and try canned confit duck available on our shop. Canned confit duck is prepared with only high quality and only natural ingredients cooked in restaurant. Confectioning is one of the oldest methods of food preservation, which is considered a specialization derived from the culinary tradition of southwestern France. The same canning is a process coming from France.
In this can we enclose a soft and delicate duck thigh, long cooked in goose fat with apples.
Each Ed’s canned food contains delicious dishes, cooked by our chefs only from natural ingredients of the highest quality.
These are not ordinary canned food! These are restaurant dishes that you can buy to go and pick up wherever you feel comfortable.
If you would like to make a duck legs confit by yourself check our recipe.
Learn how to make confit duck
Two methods of preparing duck confit are described below:
- slow cooking in goose or duck fat (traditional method recommended)
- long baking at low temperature (a useful method if you do not have the right fat)
Ingredients : duck legs, salt, goose or duck fat , Garlic, thyme (fresh or dried), Bay leaf
METHOD I – SLOW COOKING IN FAT
Rub the thighs with salt on each side. Put in a plastic bag, seal and refrigerate for 24 hours. After taking the meat out of the refrigerator, dry it thoroughly with paper towels and put it in a pot with a thick bottom (skin side down) along with the additions. Pour the fat – preferably in such an amount that it completely covers the meat. To get good results even if the fat is already half the height of the thighs.
Cook covered on minimal gas for about 2 1/2 to 3 hours . Until the meat peels off the bones (make sure it does not stick from time to time); if there is less fat, the legs turn over halfway.
Remove the legs, drain the fat (through a strainer) and use to store them. The legs, completely immersed in fat, will stay fresh for a long time. Traditionally, duck confit should first “mature” for a minimum of several days in fat in the refrigerator after cooking, but the legs are of course tasty and ready to eat right away.
METHOD II – LONG BAKING AT LOW TEMPERATURE
Preheat the oven to 120 degrees C. Use a sharp tip to punch the skin on the thighs. Season them with salt and pepper on each side, sprinkle with thyme and cover with slices of peeled and thinly sliced garlic.
Place the skin side down in a heat-resistant dish, so that they lie in a single layer but tightly next to each other, it is best that the dish or plate is matched to the number of legs so that they fill it all. Pour 1/2 cup of water or wine at the bottom of the pan. Cover tightly with a lid or aluminum foil and put in the oven. Bake for 2 hours. Then turn over (skin side up), cover again and bake for another 2 hours.
The rendered duck fat, poured through a strainer into a jar, will consist of a layer of yellow fat on top and juices with water below. The collected fat can be saved for frying potatoes or for making confit using the traditional method.
What’s the easiest way to make confit yourself?
It is enough to divide a carcass of goose or duck into parts. Although we can confit only the legs – and rub generously with salt. We put them in a foil bag and put them in the fridge for 24 hours. Put peppercorns and bay leaf into the pot, add salt and thyme. Take the pieces of meat out of the bag. Dry it with paper towels and put it in a pot with spices. Pour it all over with lard – preferably goose or duck lard – or oil. We cover the pot with aluminum foil; the matte side should be in contact with the oil surface. Put the pot of meat on the burner and simmer it over low heat for several hour, until the meat comes off the bones.
If you don’t have time for shopping and preparation try our canned duck confit.